Ingredients
/ AMUSE
Sponge no sponge:
sponge cake with mealworm seasoning, spinach mousse and spirullina+ cress
/ APPETIZER
Vegetarian pearls, pearlized kohlrabi and coral crunch
/ SIDE DISH
Soda bread with kefir and butter candle
/ DINNER
Dashi fondu with ingredients such as seaweed, tofu, miso, mushrooms, sustainable fish ...
/ DESSERT
Madarin balls with flourworm flour sand and edible plastic
Plastic letters made of milk
/ SECRET CODE ON EDIBLE PAPER
Preparation
The goal of this sensory tasting was to open up all senses/sensors, create a stimulating experience to bring a deeper and positive awareness and impact.
We had their vision and mission with their expertise angling through the evening like a fishing line.
With this tasting, the goal was to inspire the client to step outside their comfort zone to help provide more sustainable strategies, packaging methods and insight that they can translate to their customers.
Moreover, the sensorial tasting also has an added aspect, by providing information about the health benefits of the ingredients used and how they contribute to a positive balance for consumer health and the planet.