Edible Sculptures at Sketch by Erwan Frotin
Still Life Series, by Erwan Frotin for Sketch Restaurant, London, United Kingdom
Kids on a Tomb, Sculpture by Kevin Francis Gray
What’s this all about?
Kids on a Tomb, 2008, by Kevin Francis Gray, Exhibition at Goff + Rosenthal
Elemental Design at Princi Bakery in Milan
When in Milan, forget the Galleria, visit the Princi Bakery — some of the best baked goods we have had in Italy and produced in a significant work of architecture and design. The elements involved in making bread — earth, water, air and fire are all presented in a meaningful way.
The Princi bakery, Piazza XXV Aprile, Milan, Italy, by Claudio Silvestrin
Retail Design, Dior Homme Boutique
Dior Homme Boutique, Los Angeles, USA, Installations created by Daniel Arsham
Inbai Kim Move in Earnest
Inbai Kim selects images from the countless number of drawings he makes, then transforms the images into sculptural works. his sculptures are also black and white, with black pencil markings filling the spaces on his white sculptural forms.
Exhibition: Inbai Kim, Move in Earnest, at Arario Gallery
Wire Mesh at NEO Centraal Museum
For this exhibition design a concept was devised in conjunction with the artist Peter Struycken’s light plan, where a mixture of classic, eclectic, rococo, baroque, exotic and gothic objects were exhibited in a number of separate rooms and housed in steel and mesh cages. The placement of the cages facilitated different routes through the rooms. At times the visitor could walk around the cages and at other times through them, viewing the exhibits from different angles and under different lighting conditions.
Exhibition: NEO Centraal Museum, Utrecht, Netherlands, by Peter Struycken, and UN Studio
Molecular Gastronomy at The Fat Duck
To call The Fat Duck in the Berkshire village of Bray a restaurant is merely to skim the surface of what has become one of the world’s most distinctive dining experiences. Originally a pub, the Fat Duck was recently voted the best restaurant on the planet, a tribute to the creative culinary skills of Heston Blumenthal, the self-taught chef who has rewritten the rules with dishes such as salmon poached with liquorice, lasagne of langoustine, carrot toffee and smoked bacon and egg ice cream.
The current tasting menu at Heston Blumenthal’s Fat Duck includes nitro-green tea and lime mousse as well as snail porridge, salmon poached with licorice and mango and Douglas fir puree.
Reservations recommended, three stars in the Michelin Guide, at The Fat Duck
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