april/mei 2012: garden landscapes

the eat’inspiration garden landscapes is part of a 3-part series landscapes & architecture 2012.

the result: 5 edible garden foodscapes which offer a possible perspective on the dinnerplate of the future. the 5 dishes  for instance are showcasing local and seasonal ingredients. and the garden landscapes also draw the attention to so-called forgotten vegetables such as buck’s-horn plantain, wild asparagus, violets.

the process.

  • we have selected at random 5 garden designs.
  • the selected garden designs are not translated literally to the dinnerplate. either the essence of the philosophy or an eye-catching detail of a certain garden design has been re-interpreted.
  • we developed this theme in dialogue with our guests. in the interpretation process we limited ourself not to taste and shape only, but also looked for textures, ingredients and ways of eating that captures the essence of the various garden designs.

the dishes.

savourish 1: a shade garden (see image)

  • a tribute to the well-known garden designer Mien Ruys;
  • the main ingredients: black quinoa, truffle potato, turnips, spinach.

savourish 2: a rock garden

  • reaction on a chef who uses rocks in a fully context-free manner;
  • the ingredients: cream puffs, asparagus, quail egg, shallots, garlic, buck’s-thorn plantain and wild asparagus.

savourish 3: a roof garden

  • inspired by urban farming, a possible answer to the problems of urbanization and food;
  • the ingredients: black papadums of venere rice, cauliflower, peas, spices and flowers.

sweet 1: a japanese garden

  • as an example for our motto less = more;
  • the ingredients: beets, strawberries, horseradish.

sweet 2: a natural garden

  • to call attention to the problem of too tidy gardens for insects, butterflies, and bees (solo & honey);
  • the ingredients: macaroons, chocolate, coffee and cardamom.

Thank you for visiting us!

Unfortunately De Culinaire Werkplaats is closed permanently.

eric meursing is still available as culinary advisor/food conceptualist/plant-based chef