Vive las verduras

Multi-sensory Scandinavian cuisine

Thorsten Schmidt, from the Malling & Schmidt restaurant in Arhus (Denmark)

Thorsten Schmidt’s presentation expounded on “multi-sensorial gastronomy”, which he develops in his restaurant Malling & Schmidt. He explained that when we eat, “everything counts: the sound, the taste, the smells, the visual impressions of what we’re going to sample”, so in his concepts he plays not only with flavours but also with textures, colours and combinations that help to achieve effects that amaze the diner. At the Conference, he featured techniques that let him explore “all the sensorial possibilities in the world of vegetables”, as well as his initiatives that lean towards playing with the customer’s mind. For example, some spheres hung in such a way that they evoke something no-one would eat - a jellyfish. Deconstructions, the use of CO₂, aromatherapy - all these trends can be found in his cooking.

« Return to the programme for the 14th