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--- open_sauces:silent_convivium [2020-06-06 01:57] – old revision restored (2013-12-12 17:33) 114.119.167.119
+++ open_sauces:silent_convivium [2023-05-01 19:50] (current) – nik
@@ Line 2: / Line 2: @@
 //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.//
+{{>http://www.flickr.com/photos/foam/11192456785/}}
 <html><a href="http://www.flickr.com/photos/foam/11192456785/" title="131122-202114 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3780/11192456785_12dd1254da_n.jpg" width="320" height="213" alt="131122-202114"></a></html><html><a href="http://www.flickr.com/photos/foam/10981538315/" title="L1007767 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5487/10981538315_67e4a1bc7c_n.jpg" width="320" height="208" alt="L1007767"></a></html>
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 ==== Energising Smoke ====
-//After the contemplative atmosphere of the Solitary Immersion, we diffused an uplifting fragrance in the air, literally and figuratively lightening the atmosphere. Citronella activates the senses and combats fatigue, allowing the guests to sit at the table and see each other with fresh eyes.//
+//After the contemplative atmosphere of the Solitary Immersion, we diffused an uplifting fragrance in the air, literally and figuratively lightening the atmosphere. Citronella activates the senses and combats fatigue, stimulating guests to sit at the table and see each other with fresh eyes.//
 Light one stick of [[http://www.cieldazur.fr/fr/plantes/gamme_comp.php?cat=12#Citronnelle|Citronelle incense]] a few minutes before guests arrive.
 ==== Tea sorbet ====
+//Sorbet is a traditional palate cleanser, as it refreshes the mouth and removes lingering flavours. It tastes clean and bright, and the cold slightly numbs the taste buds into forgetting the intensity of the previous courses.//
   * handful fresh or dried lemon balm (//Melissa officinalis//) leaves
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 ==== Steamed garden ====
-//(Inspired by the 'Vegetables Under the Garden' of the Tippling Club and the 'Vegetable Field' of Noma, 'Yellow Beet in Salt Crust' of In de Wulf and 'Mushroom Dirt' of Martha Stewart)//
+//The garden was one of the most complex and playful dishes to prepare, but its taste was light and uncomplicated, accentuating the colour, deliciousness and diversity of seasonal root vegetables.//
 <html><a href="http://www.flickr.com/photos/foam/10856869426/" title="131113-192418 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2808/10856869426_8c2f1021ac_n.jpg" width="320" height="213" alt="131113-192418"></a></html><html><a href="http://www.flickr.com/photos/foam/11192506586/" title="131122-202002 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5488/11192506586_106112b2a3_n.jpg" width="320" height="195" alt="131122-202002"></a></html>
+//(Inspired by the 'Vegetables Under the Garden' of the Tippling Club and the 'Vegetable Field' of Noma, 'Yellow Beet in Salt Crust' of In de Wulf and 'Mushroom Dirt' of Martha Stewart)//
 //Garden vegetables ('compost')//
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 ==== Beetroot cocktail ====
+//This cocktail looks like a thick red wine, but tastes earthy and bittersweet. The illusion surprises the taste buds and complements the sweetness and graininess of the vegetable garden.//
 //(Inspired by the 'Bax Beet Pinot' of the Tippling Club)//
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 ==== Quark dumpling with smoked tomato jam ====
+//The crudeness of the traditional Balkan cheese dumpling in this dish is complemented by the smoothness and delicateness of a lightly smoked cream and the complexity of a smoked tomato sauce with a hint of the Orient.//
 <html><a href="http://www.flickr.com/photos/foam/11224204246/" title="_MG_9379 by _foam, on Flickr"><img src="http://farm8.staticflickr.com/7315/11224204246_1629eb9b92_b.jpg" width="320" height="189" alt="_MG_9379"></a></html><html><a href="http://www.flickr.com/photos/foam/11193148373/" title="131116-182140 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7345/11193148373_9de93d4649_n.jpg" height="189" alt="131116-182140"></a></html>
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+==== Smoke gradients with forest mushrooms ====
-//For Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer into a relatively flat cake. This needs further experimentation (e.g. use recipe above, use only egg yolks, use self-raising flour instead of baking powder, get 'ostro brasno' from Croatia… NOTE: I tried making the dumplings using the same ingredients from S&V a few days later with the recipe above and they worked MUCH better.//
+//So far we were cautious with the amount of 'smoke' we served to guests. In this dish we let ourselves go. Four different types of wood and smoking techniques were used to create this dish, designed especially for smoke aficionados.//
-<del>  * 250g eastern European quark/cottage cheese
-  * 2 egg yolks
-  * 2 teaspoons of salt
-  * 2 tablespoons sour cream
-  * 3 tablespoons semolina
-  * 5 tablespoons spelt flour
-  * 1/2 teaspoon baking powder
-  * 2 beaten egg-whites
-Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in bamboo steamer for about 7--10 minutes. In the meantime, melt the butter and add bread crumbs. Stir until golden brown and crunchy. Take the dumplings out of the steamer and cover in a dusting of breadcrumbs.</del>
-==== Smoke gradients with forest mushrooms ====
 <html><a href="http://www.flickr.com/photos/foam/10802390906/" title="mushrooms by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7373/10802390906_2d3aa29749_n.jpg" width="320" height="231" alt="mushrooms"></a></html><html><a href="http://www.flickr.com/photos/foam/11192451803/" title="131122-205516 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5522/11192451803_872689eef4_n.jpg" width="320" height="213" alt="131122-205516"></a></html>
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 ==== Green antioxidants ====
-//(After so much smoke, an antioxidant palate bath is needed!)//
+//After so much smoke, an antioxidant palate bath was needed. We chose parsley for its garlic-neutralising power, celery for its calorie-devouring potential and an astringent apple to awaken the digestive system. The intensely green colour of the juice was meant to refresh the eyes.//
 <html><a href="http://www.flickr.com/photos/foam/10928540086/" title="L1007688 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3669/10928540086_efe11c2d2b_n.jpg" width="320" height="227" alt="L1007688"></a></html>
-  * 5 apples
+  * 5 astringent old growth apples
   * 12 celery sticks (about 20cm long)
   * a splash of lemon juice (to prevent oxidising)