Design, Art and Food - Gormley Afternoon Tea at Rosewood
Today making delicious food is a starting point if you want to achieve and shine in the industry. Success is a fruit that needs more to ripen. We talk visual appeal, experience, a story. Afternoon tea is a subject that has been interpreted by so many great chefs in so many ways. Rosewood, however managed to bring something new to the modern sandwich stacking plate. They brought art, and style, which is Instagrammable to a different level. This time, they have partnered with RAA (Royal Academy of Arts) and they created the dishes inspired by the Gormley and his works. The desserts include Morphology of One Apple - Apple mousse, blackberry cheesecake, praline choux and apple compote. Gormley describes One apple, created in 1982, as a seasonal growth, from the first fallen petal of the blossom to the gradual appearance and ripening of the fruit. Body and Fruit - Ceylon tea chocolate mousse, mandarin jelly, praline cremeux, hazelnut financier, chocolate coating. The Body and Fruit was created between 1991 and 1993. For Gormley these imposing hollow pieces expand the form of the body to create objects that have the characteristics of both.
Full Bowl - Chocolate sponge, cherry compote, whipped white chocolate and vanilla cream, sprayed chocolate The Full Bowl was created between 1977 and 1978, it represents the connection between the intimate support of the internal body to the cosmological principle of planetary rotation.
Matrix II - Ginger jaconde, pear jelly, caramel cremeux, vanilla glaze, pear bavarois, chocolate decoration.Gormley describes Matrix II, created in 2014, as a ghost environment that we have all chosen to accept as our primary habitat and a work that continues critical dialogue with perception.
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