ESSENTIA | Food Experience
Exploring “essence" as an ambiguous term, our food experience debates between the essence of being and the essence of a fragrance. Both have the same power of persuasion over us, are imperceptible to the naked eye and enchanting.
Starting from the premise that food would have no taste if it wasn’t for our smell, we explore the relation we have with essences through the interaction and values the ingredients have with our body and mind. Its starts from a purely physical connection, but as we explore the different fragrances we dwell into our own memories and experiences, evoked by the smells of our menu.
The experience aims for each dish, inspired and cooked with it the layer’s notes, to bring back individual memories. Each guest can recall over the course of the dinner the memories that have built up their own essence. Leaving the experience with a “ bespoke essence “ - but created by the sensorial perception of food and perfumes.
This Food Experience consists of a 5 course "surprise" menu (dishes will not be revealed), accompanied of a welcome cocktail and wine pairing with each dish
Unpredictable Citrus + Bitters
Refreshing, light & volatile
Wilderness Herbal Anis
Clean & uplifting scents
,Middle body aromas
Blossoms, Fruits & Courage
Red flavours & velvety textures
Sweet, Reverie, Pine Aromas
Intense & inspiring longevity
Depth Smoke + Spicy
Strong and tenacious with deep woody scents
Fun, flavour and never taking life too seriously are not just the tenets of Paola's inimitable personality but also those of her cooking.
Born in Venezuela to an Italian, Spanish and German family, Paola Carlini's cooking style is the personification of her diverse roots; blending classic European techniques with tropical influences of South American 'sabor'.
After leaving Venezuela, Carlini's journey took her to Europe where she received training at the El Celler de Can Roca in Spain before bringing her talent to the UK where she has been working as a product developer and consultant. She has been hosting supper clubs for a couple of years in the UK, Spain and Holland, working together with artists, designers and architects to bring more conceptual food experiences. She is also the founder of Taste Collaborative, a food consultancy dedicated to product development; working on wildly diverse projects which often combine food, nutrition and science.
WE CRAVE is a co-creative studio born from the passion of establishing interactions between diﬀerent creative disciplines,using design as the main channel to connect with the users.
Focusing on conceptual thinking, our method traces experiments from materials to spaces. We investigate their inherent characteristics, challenging the relationship between crafts, industry and innovation. The synthesis through design, art and functionality, combined with an acute sense of aesthetics, creates products that become experiences.
Lenguajes que hablan:
Disfruta de las ciudades experimentando con actividades y enriquece tu vida.