....... denk ik dan, hoewel ik weet dat terugkijken niet lukt wegens geen tijd.. zoals nu weer in een blog.
Om het jou door te spelen in je opleiding?Of omdat ik er nu nog geen plek voor weet ? Wegens te diep geraakt?
Leve het interculturele internet met virtuele sporen en verbanden. En laten we nu eens "tags" geven aan dit levenslange leren....vol verwondering voor nu en later.
Jo.

donderdag 16 juni 2011

Assiette: heerlijk landschap als toetje

Assiette: Garden of Delight
Patissier Jordan Kahn's Croissant Dessert Blooms in a Foodie Fantasy
The metamorphosis of a humble croissant into a fantastical dessert by patisserie master Jordan Kahn’s is chronicled in the stop-motion film Assiette by multimedia artists Natasha Subramaniam and Alisa Lapidus. Known for his modern, painterly approach, Los Angeles-based Kahn references Salvador Dalí on the plate: “The curl of the croissant reminded me of Dalí’s mustache and the white spheres were made to resemble his ubiquitous eggs,” he says. The flaky star ingredient was purchased from Thomas Keller’s Bouchon bakery in LA, and is made from a recipe Kahn developed with his mentor Sebastian Rouxel along with Keller. Chartreuse, a French alpine liqueur made with 144 herbs, is also critical to the dish; its green hue inspired the layered flavors, including green apple, pistachio, green tea, edible flowers and pine needle. Kahn, who has worked on the pastry teams at Keller’s Per Se and French Laundry and Grant Achatz’s Alinea, opened Vietnamese canteen Red Medicine last year in LA’s Chinatown. His croissant-based confection conjured a green forest for Subramaniam and Lapidus, who are working on a series which aims to marry the cinematic and culinary worlds.

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