An immersive experience creatinga different way of eating, mixing art and food, took place in Gemeenlandshuis, Amsterdam this June. This exceptional location, built in the XVIII century, hosted the latest edition ofSteinbeisser’s Experimental Gastronomy.
As per last year’s event with chefAlexandre Gauthier(meet himhere), another big chef was involved this year:André Chiang, one of the best chefs in the world whose recently shuttered RestaurantANDREconsistently ranked highly inThe World's 50 Best RestaurantsandAsia's 50 Best Restaurantslists before his recently opened restaurant Sichuan Moon in Macao.
Organized over three dinners, some lucky guests had the chance to tastea special organic vegan menudevised and created by chef Chiang. For the event,the food was served in dishware and cutlery made for the occasion by 15 designers.
Enjoy these amazing creations and stay tuned for the next culinary experiment!
Summer rice rolls served on a carved stone rolls plate by Elwy Schutten | PhotoKathrin Koschitzki
Black radish tarte served on a graphite plate by Adam Knoche | PhotoKathrin Koschitzki
Heirloom tomatoes served on an eggshell clay plate by Felicia Mülbaier | PhotoKathrin Koschitzki
Braised tofu served on a turkey foot spoon by Jeffrey Clancy with a double fork by Jaydan Moore | PhotoKathrin Koschitzki
Sweetmeat watermelon served on folded porcelain plates by Selen Ozus | PhotoKathrin Koschitzki
Barley risotto green served on a clay plate by Myung Urso with a bell spoon by Stian Korntved Ruud | PhotoKathrin Koschitzki
Smoked caviar aubergine served on a paper clay plate by Myung Urso | PhotoKathrin Koschitzki
Tamarillo ai-yu served in a pink clown bowl by Nick Weddell with a triple spoon by Jaydan Moore | PhotoKathrin Koschitzki
