Opening onto a quiet patio, the restaurant is your rendezvous with French-style good taste,
The tubes in a box of paints contain a variety of colours, and these are actual chocolates in a variety of flavoured syrups.
Event production company and designer platform DesignMarketo hosted a multi-sensory exhibition inspired by pepper for this year’s London Design Festival.
THE FIRST TABLEWARE FOR THE GLOBAL GASTRONOMY
A complete sensory experience executed with genuine hospitality and panache!
The Gourmand’s Brittle Pasta Constructions
What happens when anything disposable becomes simply too beautiful to throw away?
by the Sugar Lab
In a little shop near the Louvre museum in Paris, a very strange type of ice cream is being sold.
Food fanatics, party animals & people collectors
This project explores new culinary experiences through developments in synthetic biology, and finds its lineage in haute cuisine and molecular gastronomy.
The Oompa-Loompa and Charlie Bucket would definitely feel very much at home in ROCAMBOLESC – which was awarded the ”Best Bar in Europe”
Back in 2012, creative studio atelie*r from Barcelona joined forces with French interior architects Bereal to create a new store concept for Pâtisserie Antoine in Bordeaux, France.
The greatly discussed Matthew Orlando, former Head Chef of Noma, has taken the leap that many were waiting for and has opened the doors to his first restaurant.
A couple of years ago I attended a food conference. Held in Barcelona’s surrounding countryside, the subject was Taste: how we think about, develop, and perceive flavours.
Industrial designer Marco Villa Mateos has designed Ouroboros for Galería Zafra in Mexico City.
Recette filmée : Les Macarons, désir de croquant.
FULVIO BONAVIA began his career as a graphic designer and illustrator of film posters.
Tel Aviv-based artist Shay Aaron constructs incredible miniaturized food sculptures at 1:12 scale that look almost completely edible.
In California, newcomer Bardot Ice Cream is the latest craze: shops have been designed by award-winner architect Ana Henton, while renowned creative agency Landor Associates craftily imagined a striking visual identity. We have simply fallen in love with the overall creative concept!
A slight departure from the traditional adage, one might say that the way to Bob Noto’s stomach
Bleeding Hearts They are scarily realistic, but delicious with a red velvet sponge,
Ryan Matthew Smith a talented graduat from the Art Institute of Seattle. I find his work truly inspiring bringing food into an other dimension.Since late 2007 he has been employed at Intellectual Ventures in Bellevue, WA, as a Digital Imaging Editor and Photographer.