Can you tell us about restaurant Arzak and why you decided to collaborate with Philips Design?
Our restaurant has pioneered modern advances in cutting edge gastronomy. With three Michelin stars we continue to explore new boundaries and push the world of culinary excellence to the limit. Our family restaurant (my daughter Elena is fourth generation) has been at the forefront of the molecular gastronomy movement from its inception. Our cuisine strives to understand the meaning of certain culinary concepts, such as creativity, respect for the product and innovation. This is why we were very excited to work together with Philips Design in their exploration of multi-sensorial gastronomy. It was an exercise that we could both learn a lot from. For us this project was the opportunity to turn our crazy and off-the-wall ideas into reality, thanks to the collaboration with Philips Design.
How did the design concepts influence your choice of food?
Food and light work perfectly together to enhance the eating experience. Last year we explored color - not only as a visual experience, but also as another ‘flavor’. It’s all about getting the most out of the whole experience; the perception of the aromas, the flavors, different textures, and so on…
What is the role of design in gastronomic cuisine?
Dining out in a restaurant provides the perfect blend of craftsmanship, efficiency and aesthetics. It provides satisfaction to all the senses – sight, taste, smell, sound and touch – which combine to provide an all-embracing experience. Creating, presenting and eating the food is a theatrical and social event and design and creativity play an essential role in all of this. Design is always an important factor for gastronomy. However, it’s necessary to have a link between design and the content of a plate.
How do you see the dining experience evolving in the future? At home, I believe the methods and dishes will become simpler and easier while maintaining the quality of food. It’s important that limited time spent in the kitchen does not jeopardize a healthy eating experience. I hope that in the near future we all demand ingredients that are high quality and environmentally friendly. In a few words; better and more natural products. Molecular gastronomy is now at an early stage and in constant evolution. In the near future, the knowledge of the products will dramatically increase and it will allow and bring better results.
In general, I would like to see higher quality products being used and people dedicating more time to cooking and enjoying the traditional values such as sharing a meal with the family. Returning to the basics could help encourage healthy eating habits and prevent obesity problems in children.
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