3D printed culinary menu of the future
At the 2013 Food Inspiration Days, held 21 and 22 October in Eindhoven, TNO presented a range of high quality, delicious dishes made using advanced 3D food printing techniques. To prepare the dishes, TNO employees worked closely together with students from the Netherlands’ top culinary institute – the Cas Spijkers Academy.
The collaboration with the academy, where the Michelin-starred chefs of the future are being trained, arose from TNO’s successful participation in last year’s Food Inspiration Days event, where its live demonstration of food printing, following by a taste session, was received with tremendous enthusiasm. Michelin 3-starred chef Sergio Herman commented that the “work looked very impressive, but that flavors could be improved.”
For this year’s presentation, TNO took Sergio Herman’s advice to heart and teamed up with the Cas Spijkers Academy. In a number of workshops and cooking sessions the students together with TNO developed a number of delicious, high quality dishes, in which 3D printing played a key role.
Fig. 1 Culinary menu of the future table, TNO
The menu comprised three dishes:
starter: “Fabergé egg”
Fig. 2 Fabergé egg, TNO
Fig. 3 Fabergé egg, TNO
Fig. 3 Autumn, TNO
Fig. 4 Autumn, TNO
Fig. 5 Autumn, TNO
Plaice served with (animal friendly) pâté de foie gras on a slice of toasted brioche bread and autumn mushrooms. The dish is served with a printed, hollow truffle composed of cocoa butter and milled cèpes powder, filled with a truffle vinaigrette. The truffle is grated over the dish, resulting in a coating of the dish with the truffle powder and ultimately the truffle vinaigrette.
Fig. 6 Masterpiece, TNO
Fig. 7 Masterpiece, TNO
Fig. 8 Masterpiece, TNO
Text and Pictures by TNO.