Design Academy Eindhoven presents the results of an investigation into food carried out by third-year students of the department Forum.

The dishes that are daily prepared in the exhibition space are served late in the afternoon. A high-profile chef has taught the students how to decorate dishes with gold leaf. In Milan they will this use this technique to adorn asparagus, Brabant’s ‘white gold’.

For more information or pictures please mail to Danielle Arets.

Cheese on whole wheat bread

Stunning bites served every day during the Salone del Mobile!

Golden Asperges

On the menu during the opening of Jewels and Joules: asperges with a golden leaf and special prepared Brabant liquor.

Produced local: garden of herbs

Heaps of local herbs: not only did Joules have an indoor garden with fresh herbs from the Brainport region, also Eindhoven based dutch designer Kiki van Eijk made a silk tablecloth with drawings of herbs from her own garden.

Joules on the run...

Being surprised by a carrot on your way to Zona Tortona? The Joules students handed out some extra energy joules to keep you going during the Salone del Mobile!

Blue potato crisps

Another fresh Joule-recipe: blue crisps with mashed potato and eel...