These three concept gastronomic dishes were created by Michelin star chef Juan Mari Arzak. The Lunar Eclipse bowl, Fama long plate and Bocado de Luz serving plate will alter a diner’s mealtime experience.
Arzak and his daughter felt that regular dishes were not sufficient to present the wild and unusual concoctions molecular gastronomy allow chefs to create. These new concept gastronomic dishes will be triggered when food is placed on the plate or liquid poured into a bowl.
Muti-Sensory Serving Plates
Concept Gastronomic Dishes by Chef Juan Mari Arzak
Trend Themes
1. Muti-sensory Dining - Opportunity for creating dining experiences that engage multiple senses and enhance the overall enjoyment of the meal.
2. Concept Gastronomy - Advancements in creating innovative serving plates and dishes that complement and elevate unique culinary creations.
3. Interactive Tableware - Potential for designing serving plates and bowls that respond to the presence of food or liquid, creating a dynamic and interactive dining experience.
Industry Implications
1. Hospitality - Opportunity for hotels, restaurants, and catering companies to differentiate themselves by offering multi-sensory dining experiences using innovative serving plates.
2. Food and Beverage - The concept gastronomic dishes present an opportunity for food and beverage manufacturers to collaborate with chefs and create specialized tableware that enhances the presentation and sensory enjoyment of their products.
3. Product Design - The emergence of disruptive serving plates and bowls calls for product designers to explore new materials, technologies, and aesthetics to create interactive and visually striking tableware.