My favourite perfume and a favourite food item in one. Yes please!
Unveiled at the Hotel Meurice in Paris for the fifth Anniversary of Viktor and Rolf's perfume Flowerbomb, these tiny cakes are perfect for any modern day Marie Antoinette.
My love for imaginative, fantastic and sophisticated plating and presentation in food is here combined with the provocative and gentle flavours of my favourite perfume. I for one adore floral flavours in food (violet ice-cream, sakura blossom tea and mochi, jasmine tea, rose bavarois, rose-hip jam, rosewater, hibiscus syrup, lavender crème brulée, orange flower water ... the list goes on, i've tried it and loved it) These little beribboned packages house a praline, rose, bergamot and lime millefeuille with just a hint of jasmine and vanilla, topped off with a green tea biscuit and Viktor and Rolf's seal in chocolate... just what i like/LOVE!
The subtly flavoured mini-mouthfuls, created by Yannick Alléno et Camille Lesecq (head chef and head pastry chef at Le Meurice) will be on the menu for another two months... Someone get me a ticket to Paris!
Or should I take the challenge upon myself to recreate it?
IT'S FANTASTY!
(I just had to write that, after making that mistake so many times when trying to write "Fantasy".. the word was begging to be used... It's pretty apt isn't it?)
I love food. Really adore it. A lot.
It's much more than a stomach filler, its a skill, a craft, an art, filled with history, a social activity and not to mention - Extremely important for our survival!! its everything basically...
There is one chef's work which I absolutely adore... and that is Heston Blumenthal. If I may, I'd compare him to Alexander McQueen... Taking magical elements from the past and reinterpreting them into up-to-date, of the minute, palette punching and intellectually challenging dishes - with a touch of romance, brutality and whimsy.
Like McQueen, Galliano, Lagerfeld... lets say, most other designers who reference the past... (Ghesquière i'd put on par with maybe...Adria?) Heston Blumenthal is a ragpicker - in Walter Benjamin's sense, elucidating things in the present that echo the past, or reinterpreting the past to create something slightly novel, unheard of in the present. He plays with nostalgia and familiarity to create something awe inspiring and challenging at the same time.
Edible Victorian Garden with bread, anchovy and herb undersoil; olive, grape nut and pumpkin seed soil; tapioca and fried eel gravel path; baby vegetables, potato pebbles and... wait for it, fried insects injected with tomato concentrate "to give a realistic ooze when bitten into". Hahaha.. ok, maybe the insects are too much, but I'd try it just for the insanity of it. Besides, as my father says...it's just protein (after i accidentally swallowed a fly).
My favourite perfume and a favourite food item in one. Yes please! 
