Experimental Gastronomy by Steinbeisser

Steinbeisser has invited top chefs to make a plant-based tasting menu to be served on unique tableware made by 25 artists and designers.

September 2017
This October, Steinbeisser and the Lloyd Hotel & Cultural Embassy in Amsterdam are celebrating the fifth anniversary of their Experimental Gastronomy project.
For the occasion, a selection of acclaimed chefs have been invited to serve a plant-based tasting menu, made using organic, biodynamic, seasonal, and local ingredients. In addition, 25 artists are creating bespoke cutlery and sculptural tableware from which the guests will be eating. The unique pieces are made of concrete, glass, paper pulp, rice, salt, silver, and wood, disrupting convention and enriching the dining experience.
Among the chefs are Kristian Baumann, from noma’s new restaurant 108 in Copenhagen (with one Michelin star), and Andreas Rieger of Restaurant Einsunternull(with 1 Michelin star), who is a rising figure in the Berlin culinary scene. During the three days of this dinner event (6-8 October), a five-year Experimental Gastronomy Retrospective will be showcasing the extraordinary cutlery and tableware designs by 50 artists created over the five years of the project’s existence.

DAMN°64 Food presents products that are creating waves in the kitchen. Says Productivity editor Patrizia Coggiola about the Choreographic Core trend:

"The kitchen is a stage set, where the elements are intrinsically ergonomic, designed to make a primordial connection between user and form, material, tools. Importance is given to contact, movement, and presence, with the items becoming an extension of our hands and arms, bringing us closer to a daily personal ritual. Value is attributed to the moment just before tasting."