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Place:
Beirut-Lebanon Date: December 2008
Designing food is almost like designing a product. It takes a lot to
understand how different food react, how they can be used, how they age
within hours. It is a matter of learning about new materials. But this
is just about the outside of the cake; then you have the inside which
requires a completely new approach, tasting first each ingredient alone
and trying to imagine them together. This was a totally new experience
for me, a very interesting one I had the chance to develop with Chef
Nicolas Audi.
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