Set to take place on 14-16 June at The Gemeenlandshuis in Amsterdam, the exciting culinary event will combine Chef André Chiang’s flair for flavor with Steinbeisser’s avante-garde approach to dining, supported by Vereniging Hendrick de Keyser. André Chiang is set to present a special organic vegan tasting menu which will be served alongside custom cutlery and tableware crafted especially for the event by 15 talented artists. The plant-based (vegan) menu will be created entirely using ingredients sourced from organic and biodynamic producers in Benelux, France and Germany.
A talented, driven and competitive chef, André Chiang is always in the pursuit of perfection. His extremely successful career, which spans nearly 3 decades, has culminated in his recent Lifetime Achievement Award by The World’s 50 Best Restaurants. The Chef’s flagship restaurant, André, which was awarded 2 Michelin Stars, held the No.2 position in Asia’s 50 Best Restaurants and the No.14 position in The World’s 50 Best Restaurants is what catapulted the chef into culinary legacy.
André has spent much time researching how humans’ capacity to taste food is influenced by their memory, specifically through personal experiences acquired over time. As a result, the chef developed the culinary principle – Octaphilosophy – based on eight primary characteristics: Unique, Texture, Memory, Pure, Terroir, Salt, South and Artisan. This 8 pillared philosophy has become the backbone of his creative process.
Steinbeisser’s approach ties in with André’s philosophy through the question: “Why do we eat the way that we do and are there other options?” Based on this, Steinbeisser explores new ways to eat mindfully, presenting an entirely novel culinary experience.
This culinary experience is enhanced by the cutlery, crockery and tableware that the food is presented in/on and eaten with, and thus, the Experimental Gastronomy experience calls upon artists to present creations that disrupt the conventions of dining. These unusual pieces are constructed from various materials such as clay, cotton, metal, paper, and wood, and their purpose is to enrich the dining experience in an unexpected way.
“Experimental Gastronomy is a unique immersive experience that brings together acclaimed chefs and artists to create an exciting and radically different way of enjoying food.”
The artists for this event include:
Cutlery: Jaydan Moore, Jeffrey Clancy, Joe Pintz, Rachael Colley and Stian Korntved Ruud.
Dishware: Adam Knoche, Elwy Schutten, Felicia Mülbaier, Irina Razumovskaya, Marga Kirbis, Myung Urso, Nick Weddell, Nuala Clooney & Kaye Winwood and Selen Ozus.
The artwork creations will be exclusively for sale at the dinners and on jouwstore.com.
The location of the event is at the stunning Gemeenlandshuis owned by Vereniging Hendrick de Keyser. Surrounded by water, with the backdrop of the encroaching city, it is as if the stately Gemeenlandshuis Amsterdam was made especially for Steinbeisser’s Experimental Gastronomy. A venue akin to a movie set, the Gemeenlandshuis will invite guests into its spectacular space to feel at home for the evening.
All senses are set to be stimulated by this cross-pollination of gastronomy, art, design and architecture. Van der Kroft Rental will be working with Steinbeisser on this project to promote unconventional food concepts and creative presentations.
Reservation Details
Price: eight-course tasting menu incl. alcoholic or non-alcoholic pairings € 175
Dates: Friday 14, Saturday 15 and Sunday 16 June 2019, at 18:30
Location: Gemeenlandshuis, Diemerzeedijk 27, 1095 KK Amsterdam
Reservation: please email to info@steinbeisser.org