Small wonders

Edible structures on plates are at the forefront of Quebec City architecture, namely the four-course Menu d’Architecture at Restaurant L’Utopie. Recently hailed by enRoute magazine as one of Canada’s best new restaurants, the upscale dining room features a themed menu in which appetizer, main, cheese and dessert plates draw inspiration from works by Frank Gehry, Studio Archea, Satoshi Okada and KHRAS.

For full text, click thumbnail or continue below.

Azure_SmallWonders

“I wanted each dish to express basic architectural concepts, such as perforation, rhythm, repetition and contrast,” says architect Pierre Bouvier, whose drawings of well-known buildings served as the menu’s starting point. Then it was up to chef Stéphane Modat to interpret the renderings. He set to work, using an arsenal of hand-held rotary saws, specialized moulds and other unorthodox kitchenware to cook, set, cut and shape the elements of each dish during six months of crash tests.

For his starter, a smoked salmon plate based on Gehry’s Experience Music Project, Modat cold-smoked his fish in-house to control its consistency as a building material. Crisp, savoury tuiles form curving facets that protect a sour cream and butter-milk blancmange– the whole a tribute to the building’s organic shape. But it’s ever a matter of form over flavour? “It’s a fine line,” says Modat, “It has to taste good too.”

Azure, Forms and Functions, June, 2006

Advertisements

About mmcontentatlarge

austinmacdonald.net journalist | copywriter | producer/editor

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: