Skip to content
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 Jef Schuur (Bij Jef) served on ‘Swinging Drum’ plates by Eva Burton surrounded with clay chalices by Gabriela Jimenez Falch.
‘Zuidas’ kitchen garden vegetables from 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 Luc Kusters (Bolenius) served on a ‘Monoxilia’ bowl by Eva Burton and a clay chalice by Gabriela Jimenez Falch.
Eating with the ‘Map Viewer Tripod’ cutlery from Sergey Jivetin.
Pear, parsnip, fennel seed sorbet, apple molasses from Jef Schuur (Bij Jef) served on a wooden plate by Kun Zhang with ‘Navigational Dividers’ spoon fork by Sergey Jivetin.
Eating with antique opera glasses cutlery by Sergey Jivetin.
‘Clogs’ carrot juice friandises from Luc Kusters (Bolenius) served on the ‘Monocycle’ plate by Eva Burton. Photography by Caroline Prange.
This entry was posted in
. Bookmark the
Botanical Gastronomy with Emile van der Staak (De Nieuwe Winkel) at the Lloyd Hotel & Cultural Embassy in Amsterdam
Steinbeisser’s Experimental Gastronomy with Tanja Grandits (Stucki**) at the Merian Gärten in Basel
© Steinbeisser 2018