Conserven Maatschappij
experimental production company (NL), website
- Broken chocolate
The final course of the evening, the dessert, was a dynamic activity of chefs running over to each table where they began throwing sweet sauces and cookie crumbs into the middle. The table itself became a painting and as a final gesture to top it all off, a giant chocolate egg filled with popping candy was smashed violently into the center. Ooohs and ahhhs were heard at every table, followed by a collective eating by the hands. It was tasty and fun, which could sum up the whole evening. It was a great experience to jump between delicious food and compelling presentations, each very different from each other, adding up to a cocktail not for looking or drinking, but a cocktail of total experience.
- Fish in water
The main course then arrived to the table, coming with it a wave of aroma. The simple but clearly complex dish consisted of steamed Mackerel in a pool of a hearty broth, dried onions, various leafy greens and edible flowers. It was explained to us that everything in the bowl you could eat, including the fish bones because they were fried. This was comfort food on the highest level.
- egg with eggs
At this point the first course of the dinner was served. It was called Eggs with eggs. The plate was aesthetically composed with dots of different elements. A crab puree, haring roe, black mayo made with squid ink, a slice of toasted bread, and a yolk confit. The textures mixed great: smooth, crunchy, soft and delicate.