francesca woodman, 1958-1981
new york times article on the retrospective at the san francisco museum of modern art
(Source: youtube.com)
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chandler burr and massimo riccioli: seven courses of fragrances
(via nowness)
Bread course
Absolute of bran, rose absolute and rose molecular distillation
Paired with
Chamomile bread and raw dough
Amouse bouche
Citral and rose oxide
Paired with
Crab salad with lemongrass and fennel sauce, oyster leaves and finger lime
First starter
Vanilla Bourbon absolute and ambrette seed absolute
Paired with
Raw scallop with persimmon and seared scallop with capers, anchovies, and whiskey
Second starter
Oak moss (natural & synthetic mix) and iris concrete
Paired with
Sautéed rabbit with cabernet reduction, carrots, apricot and ginger cream
Pasta course
Ionone alpha, ciste labdanum and aldehyde
Paired with
Small rigatoni with aldehyde sauce, carrots, celeriac, mandarin zest and juice, raw rhubarb, coriander, mint, estragon
Main course
Maté, myrrh and lavender essence
Paired with
Beef seared in smoked tea, with beef in sauce of Szechuan peppers, tamarind, dates and cognac
Dessert
Ylang, tonka and geranium
Paired with
Pastiera tart with passion fruit, mint and peppermint liquor, rambutan, raw rhubarb, mint and gewürztraminer reduction and parsnip and almond sorbet
Petits fours
Eugenol
Paired with
Swiss cookies with clove dust
Absolute of bran, rose absolute and rose molecular distillation
Paired with
Chamomile bread and raw dough
Amouse bouche
Citral and rose oxide
Paired with
Crab salad with lemongrass and fennel sauce, oyster leaves and finger lime
First starter
Vanilla Bourbon absolute and ambrette seed absolute
Paired with
Raw scallop with persimmon and seared scallop with capers, anchovies, and whiskey
Second starter
Oak moss (natural & synthetic mix) and iris concrete
Paired with
Sautéed rabbit with cabernet reduction, carrots, apricot and ginger cream
Pasta course
Ionone alpha, ciste labdanum and aldehyde
Paired with
Small rigatoni with aldehyde sauce, carrots, celeriac, mandarin zest and juice, raw rhubarb, coriander, mint, estragon
Main course
Maté, myrrh and lavender essence
Paired with
Beef seared in smoked tea, with beef in sauce of Szechuan peppers, tamarind, dates and cognac
Dessert
Ylang, tonka and geranium
Paired with
Pastiera tart with passion fruit, mint and peppermint liquor, rambutan, raw rhubarb, mint and gewürztraminer reduction and parsnip and almond sorbet
Petits fours
Eugenol
Paired with
Swiss cookies with clove dust
