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Steinbeisser’s Experimental Gastronomy with Jef Schuur (Bij Jef*) and Luc Kusters (Bolenius*) at the Lloyd Hotel & Cultural Embassy in Amsterdam
Mikado Chard with Rose Hip Dip from chef Jef Schuur (Bij Jef) served on two swinging drum plates by Eva Burton surrounded with clay chalices by Gabriela Jimenez Falch.
Kitchen Garden Vegetables from the ‘Zuidas’ from chef Luc Kusters (Bolenius) served on a ceramic block plate by Cathrine Sanke and Annegret Streu with cutlery by Nils Hint.
Eating with an alabaster spoon by Sarah-Linda Forrer.
Eating with navigational dividers cutlery by Sergey Jivetin.
Cauliflower ‘Rijstepap’ and Grape Seed Oil from chef Luc Kusters (Bolenius) served on burnt rice plate by Saerom Kong.
Beetroot baked in clay with Morel Gravy from chef Luc Kusters (Bolenius) served on the monoxilia bowl by Eva Burton and a clay chalice by Gabriela Jimenez Falch
Eating with map viewer tripod cutlery from Sergey Jivetin.
Pear, Parsnip, Fennel Seed Sorbet, Apple Molasses from chef Jef Schuur (Bij Jef) served on a wooden plate by Kun Zhang and with navigational dividers cutlery by Sergey Jivetin.
Eating with antique opera glasses cutlery by Sergey Jivetin.
Carrot Juice ‘Clog’ Friandises from chef Luc Kusters (Bolenius) served on the monocycle plate by Eva Burton. Photography by Caroline Prange.
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© Steinbeisser 2017