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Fig. 2 | Flavour

Fig. 2

From: Olfactory dining: designing for the dominant sense

Fig. 2

‘Born in Papua New Guinea’. A dish of guinea fowl, sweet corn risotto, miso-cured yolk served in a bag served by chef Jozef Youssef, as part of the Synaesthesia dining concept. The bag is filled with a smoky aroma in the kitchen and brought to the table as shown. After the bagged dishes have all been placed on the table, the chef emerges from the kitchen, slices open the bags with a knife and drizzles some dark sauce onto the dish

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