Here at Daily Icon we are great fans of Japanese packaging; here are some examples of product packaging inspired by tradition and nature.
Read the entire article at Ping Mag
From an article from the New York Times, on The coming of age of Copenhagen’s Nordic cuisine.
1. Barely a year old, Geranium won its first Michelin star in March.
2. Razor clams inside a parsley gel, topped with frozen horseradish and buttermilk at Noma. Biting into all three components produces the salty flavors of cold North Sea (the clams), a taste of chilly fields (the parsley) and a pleasing bite of winter frost (the horseradish snow).
3. At Geranium, a milk-based dessert, left, and a dish of assorted cabbages with oysters, cod and caviar, right.
Link to Article: IHT
An excellent story from the New Yorker:
1. Grant Achatz, a devotee of molecular gastronomy, torching cinnamon. “He likes to come up with new culinary ideas late at night, when the restaurant is empty, sketching various ‘prototypes’ on pads of paper.”
1.2 Gelled sweet potato, brown sugar, and bourbon, tempura-fried on a torched cinnamon stick.
2. Huckleberry juice thickened with modified starch and frozen.
3. Tropical fruits under a sheet of coconut.
and other creations….
Buy the book: Alinea Book by Grant Achatz
This Michelin three-star restaurant is the holy grail of gastronomy; hard to reach, El Bulli hangs on the edge of Cala Montjoi, a turquoise bay flanked by vast pines. The chef, Ferran Adrià began washing dishes at el Bulli. “He alters the way we eat by scientific intervention, using siphons, algae, heat and ice, combining every technique available to create dishes that titillate the senses and manipulate the emotions”. Read a review from The Telegraph.
Reservations up to a year in advance, €165.00 (20-35 course set menu), at El Bulli
In this restaurant interior for La Terraza del Casino in Madrid, Jaime Hayon has been given free reign to his very personal style — glossy, neo-baroque and real fancy.
La Terraza del Casino, by Jaime Hayon
You’ve enjoyed a good single malt, so why not indulge in Bee Raw Honey, sourced from raw, unfiltered honey made from a single flower variety.
The honey really tastes like its floral origin; try cranberry, orange blossom, sage, star thistle, sweet yellow clover, wild raspberry and buckwheat!
We suggest the buckwheat honey from Washington State and sweet yellow clover from Colorado.
Bee Raw Honey, $12.00, at World Pantry
This upright cooler stores 12 magnums of your favorite bubbly, in a cellar, suitably dark, in your bolt-hole in Portofino. Limited edition of 15. The champagne’s not bad either.
Champagne Cooler, $70,000, by Porsche design, for Veuve Clicquot
A network of Tiffinwallahs has been functioning in a very efficient way for the last 120 years in India, recognised by management gurus as a best case of network management in the world; they will deliver 175,000 lunches (or “tiffin“) each day to offices and schools throughout Mumbai. The tin containers consists of a number of bowls, each containing a separate dish, held together in a frame. There is an error rate of one in every 8 million deliveries — simply amazing.