The sensual enjoyment of flavors, the appreciation of harmonies and the recognition of nuances all combine to create the unique pleasure of the dining table. In its latest Design Probe – Multi-sensorial Gastronomy – Philips Design has explored how the integration of light, conductive printing, selective fragrance diffusion, micro-vibration and a host of other integrations of sensory stimuli could affect the eating experience in subtle ways.

Three final design concepts were presented by world renowned Michelin star chef Juan Mari Arzak at the international gastronomy summit ‘madridfusión’.  With 3 Michelin stars,  Juan Mari is one of the most celebrated chefs in the world. He explores new boundaries and strives to push the world of culinary excellence to the limit. Juan Mari, together with his daughter, Elena Arzak, are pioneering innovators in molecular gastronomy, a cooking method that improves and creates new experiences in the cerebral and sensorial interpretation of food.

Designed to not only delight palates, but also evoke emotion and stimulate the senses, the three design concepts – Lunar Eclipse (bowl), Fama (long plate) and Bocado de Luz (serving plate) demonstrate how unobtrusive new functions can be incorporated into familiar objects to dynamically alter the sensory experience during a meal. The simple act of placing food on the plates or pouring liquid into the bowl triggers sensory stimuli and causes them to react.

Juan Mari Arzak said, ”Molecular gastronomy has developed from a handful of exponents into a global phenomenon. It has led to the adaptation of scientific laboratory equipment and the invention of new kitchen technology, which makes it a small step to explore the presentation of dishes. The combination of our food creations on the multi-sensorial bone china concepts adds an extra dimension to the dining experience.”