naf
September 3, 2019, 4:01pm
15
A few years back and you still see this now, the trend of “forest” in your dish, bark, fern, salad or carrot planting in fake mud. I think it is still around.
Dominique Crenn of SF is famous for that.
And then there is meringue in every savoury and sweet dish at AT Paris.
Or that stamp effect, and of course monotone. (Still AT Paris)
Atsushi Tanaka has worked in the kitchen of Pierre Gagnaire when he was 17. According to the site Honest Cooking, he continued his adventures in “Quique Dacosta (Spain), Pastorale (Belgium), and more recently he took himself back to school, interning for Scandinavian restaurants such as Geranium (Copenhagen), Bjorn Frantzen and Oaxen (Stockholm) and Oud Sluis (The Netherlands).”
We can see that he got influenced from Japanese (especially his dessert), molecular cuisine, and probably Nordic and …
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