Green Apple

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Image courtesy of Bord’Eau

This mind blowing dessert is the flagship dessert of Restaurant Bord’Eau, a 2 Michelin Star restaurant located in Amsterdam. It consists of an apple made from blown sugar, which is one of the hardest things to do; and apple core made from apple sorbet with chocolate for the seeds. This comes on top of puff pastry with cream of walnut and caramel. Needless to say I would kill to go there and try this (and the rest of their menu which also looks amazing).

This is one of the few times that a food post actually fits perfectly within the current exhibition. This dessert is a reconstructed apple; a reflection on the fruit both in terms of visual identity and in terms of taste (I’ve read some reviews). So yeah, I’m really impressed by the conceptual work that was done on this dessert, and here is the link to the restaurant’s website. Hopefully one day I’ll be lucky enough to eat there. In the meantime, I saved their menu on my computer for bad days.

Black Forest

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Image courtesy of Kevin Ketkaew

I don’t even like black forest but this cake is so perfect I had to eat an entire croissant while writing this post. For those of you who don’t know, a back forest cake (or gateau if you’re British) consist of dark chocolate cake, kirsch, cherries, and whipped cream.

This one is a creation of Kevin Ketkaew (look for him on Facebook and Instagram), who makes relatively simple desserts but adds high aesthetic value to them.

Peach, Carrot, Cinnamon

Photo courtesy of Jason Howard

I’m not sure if this is a dessert or a starter made by chef Jason Howard. It’s roasted peach, carrot, and cinnamon velouté with turned carrots and peaches glazed in a carrot and peach reduction, and carrot gel. I really wish I could taste it, it looks amazing.

Jason Howard is a London based chef who does Caribbean cuisine with French techniques. You can check him out on Instagram right here.