| //The soup bowls remain warm for a while in the guests' hands, while the soup warms their insides. One by one the candles are moved from the solitary space to the three tables of the Silent Convivium. The sound migrates from the tiny speakers to a volume of sound raining down from the roof. At the same time, a sweet, zingy scent emerges from the far corner of the room. Finally a warm yellow light illuminates the Convivium and the guests are invited to find their places at the tables. A cool lemony sorbet is served to cleanse their palate. The sounds of smoking and steaming envelop the room. Glowing embers and bursting liquids, mingling with the voices from the kitchen. A beetroot wine is served. Thick and earthy, sweet and bitter. In the middle of the table the waiters place a steamed garden, complete with soil and colourful 'compost' made of steamed root vegetables, served with small shovels. The sounds weave in and out, adding timbre to the silence and short soft conversations. The garden is followed by fluffy steamed dumpling and two smoked sauces, piquant tomato and smooth cream. The flow continues with sweet basil seed water and a robust red wine, paired with wood-wrapped mushrooms and tea-steamed spinach, arriving with with potatoes wrapped in smoke. By now the silence is slowly diminishing, as the sharing of a meal cooked over fire and smoke cannot but incite conversation. Conversations about the food -- the taste, sound, experience. To awaken the palate a fresh green juice is offered just before the doors to the dessert room open.// | //The soup bowls remain warm for a while in the guests' hands, while the soup warms their insides. One by one the candles are moved from the solitary space to the three tables of the Silent Convivium. The sound migrates from the tiny speakers to a volume of sound raining down from the roof. At the same time, a sweet, zingy scent emerges from the far corner of the room. Finally a warm yellow light illuminates the Convivium and the guests are invited to find their places at the tables. A cool lemony sorbet is served to cleanse their palate. The sounds of smoking and steaming envelop the room. Glowing embers and bursting liquids, mingling with the voices from the kitchen. A beetroot wine is served. Thick and earthy, sweet and bitter. In the middle of the table the waiters place a steamed garden, complete with soil and colourful 'compost' made of steamed root vegetables, served with small shovels. The sounds weave in and out, adding timbre to the silence and short soft conversations. The garden is followed by fluffy steamed dumpling and two smoked sauces, piquant tomato and smooth cream. The flow continues with sweet basil seed water and a robust red wine, paired with wood-wrapped mushrooms and tea-steamed spinach, arriving with with potatoes wrapped in smoke. By now the silence is slowly diminishing, as the sharing of a meal cooked over fire and smoke cannot but incite conversation. Conversations about the food -- the taste, sound, experience. To awaken the palate a fresh green juice is offered just before the doors to the dessert room open.// |
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