Fashionista’s favourite add molecular gastronomy menus for London Fashion Week
The London outpost of Parisian caterer, Nomad Food & Design, is bringing to London Fashion Week (19th-24th Feb 2010) the super-luxe styling it is synonymous with in France.
Food, like clothes go in and out of fashion and food frumps such as pastry and bread bases are so last season, Nomad Food & Design is banishing the carb laden canapés of the noughties. Hitting the canapé catwalk this season are molecular dishes. The experimental cooking techniques are on trend for 2010 and are an enviable accessory to this seasons little black dress.
The molecular gastronomy canapés add a theatrical wow to an event as nomad chefs dip the menu items into a ‘boiling frozen’ pool of liquid nitrogen at a temperature of -180C. Nomad Food & Design liquid nitrogen menu items strutting their way down the catwalk include; ‘Foie gras with maple syrup and pecan nuts’, ‘Salmon with cream and pea mint’, ‘Frozen ball of tangy lemon meringue pie’ and ‘English strawberry covered in a light tiramisu cream’.
The on trend ‘espuma’ dishes will leave any attendee smelling of roses as the savoury or sweet foam is made with pressure siphons and then sprayed with essence of edible perfume. Menu items include; ‘Avocado and pomelo rose’, ‘Foie gras and confit fig’, ‘Pineapple and lychee jelly’ and ‘White peach and fromage blanc with dried apricot’.
Renowned as the fashionista’s favourite caterer, Nomad Food & Design, is overseen by Martin Philippe and has built an enviable reputation amongst France’s Fashion Houses and style-conscious socialites. Nomad’s London outpost caters for private and corporate events within both the homes of London’s elite as well as with prestigious venues such as Kensington Palace, The Victoria & Albert Museum, Sunbeam Studios & Forbes House
