You want to reset your password.
Please enter your email address.
Or:
Log in with your email address.
Deconstruction means breaking down well-known dishes or classics from the culinary world into their individual components and presenting them in a new and creative way. The idea behind this is to give guests the opportunity to consciously perceive and enjoy the different flavors, textures and components of a dish. In this way, gastronomy becomes an art form in which the sense of taste takes center stage.
The application of deconstruction is diverse and can be used in various contexts. In fine dining restaurants, it is a popular method for offering discerning guests a refined culinary experience. But deconstruction can also be used in trendy gourmet restaurants or street food venues to present dishes in an original and exciting way.
The impact of deconstruction on table concepts, place settings and tableware in gastronomy is impressive. Traditional plates and bowls are giving way to innovative and artistic presentations. For example, components of a dish are arranged on individual plates specially selected for the individual dishes to enhance the aesthetic effect. The use of glass goblets, stone plates and hand-carved wooden boards gives the dishes an additional special touch.
Deconstruction also makes it possible to play with different textures and temperatures. Elements of a dish can be cooked, roasted, smoked or served raw to create unique and exciting flavors. Restaurateurs are also using innovative techniques such as molecular gastronomy to transform familiar dishes into surprising and intriguing creations.
Terms such as "espuma" (foam), "coulis" (sauce), "emulsion" (emulsion) and "gelée" (gelatine) are often used in deconstruction cuisine to describe the different textures and presentations of dishes. These terms have become an integral part of the gastronomic vocabulary and reflect the creativity and complexity of the deconstruction movement.
Clear the stage for the tomato! This vegetarian dish serves the red vegetable as a foam, tomato caviar and fake tomato, visually accompanied by white burrata cheese and green basil. To accompany this colorful ensemble, we recommend deep pasta plates in the color and texture of natural stone. The rim of the plate gives room for fancy food styling. So not only the taste is convincing, but also the look.
Shades of Green is a dessert like a walk through an enchanted garden – layered, sensual, and surprising. A green matcha brownie forms the earthy foundation, while shiso sponge, apple compote, rice flakes, and caramelized leaves shine and crackle in shades of green. At the center: a delicate scoop of pistachio ice cream, binding everything like morning dew on fresh grass. Served on dark green and grey stoneware, it creates a play of calm and sophistication – minimal in the tableware, opulent in taste. An additional bowl of apple compote ties the theme together. For chefs and restaurateurs who want to showcase nature – not loudly, but quietly and deeply moving.
This fresh natural staging conjures up a golden play of color on the restaurant table. Corn cream risotto, young grilled corn and nut butter powder cavort in an amber glass bowl with impressive light reflections. A restrained beige and white stoneware plate placed below leaves the bowl to make its grand entrance. Rounding out the elegant impression are sleek crystal glasses, side bowls in natural shapes and colors, and gold flatware. Golden moments for the tableware.
When a drink becomes a showpiece. Aperol is presented here in its most surprising form: frozen, filled in a crystal-clear hollow ice sphere that slowly begins to melt when served. Herb leaves add green accents and reflect the naturalness of this refreshing moment. The scoop is presented in a light-colored mug made of hand-glazed stoneware - beige with a flowing blue-grey surface, with a completely handmade look. This minimalist, Nordic-inspired setting combines minimalism with quiet elegance and is made for restaurateurs who want to turn a sundowner into an experience - aesthetic, entertaining and surprisingly long-lasting in the memory.
Umami - surprising and well-harmonizing flavor combination for a holistic taste experience and prepared and presented/displayed in an extraordinary way. High-contrast, colorful food served on white porcelain, clean lines and purist design, gives the staging even more impact. Simple, fine glass in the color of the drink supports the taste experience
Dark Illusion - a dish like a whisper in the twilight. The false sea urchin, golden vermicelli crust on the outside, tender scallop tartare with lemon gel and herbs on the inside, sits enthroned on the dark stoneware plate like a mysterious artifact. The blue-grey highlight, which runs through the deep stoneware, looks like a silent current beneath the surface. The cutlery - silver and faceted - underlines the archaic charm, while the crystal glass elegantly reflects the light. A concept for restaurateurs who do not serve culinary delights, but stage them: dark, raw, magical - with an echo.
Planning help & sales: Do you need support with the implementation of your plans? Then you are exactly right here! Our planning experts will help you without obligation by phone or email.
Der Menüteller in der eleganten Farbe Premium Black überzeugt mit einer rauen Struktur. Er eignet sich hervorragend zum Servieren von leckeren Hauptgerichten. Der Menüteller harmoniert bestens mit seinem beigen Pendant. Der Teller hat einen Durchmesser von 26 cm und wird in einem praktischer 2er-Set und einer hochwertigen Geschenkbox geliefert.
Schott Zwiesel
Der Menüteller in der eleganten Farbe Premium Black überzeugt mit einer rauen Struktur. Er eignet sich hervorragend zum Servieren von leckeren Hauptgerichten. Der Menüteller harmoniert bestens mit seinem beigen Pendant. Der Teller hat einen Durchmesser von 26 cm und wird in einem praktischer 2er-Set und einer hochwertigen Geschenkbox geliefert.
Schott Zwiesel
HANS IM GLÜCK Franchise GmbH
Karlstr. 10
D-80333 München
Kunden-Nr.: 6275980247035511370