Asparagus Forest
A still life set in a world of its own. Asparagus spears rise from a bed of dense green moss, while others float freely above, suspended mid-fall against a deep teal backdrop. Scattered black truffles nestle at the base, grounding the scene with a touch of earthiness: two ingredients, one world. The composition blurs the line between food and landscape, turning seasonal ingredients into something quietly surreal.
The same ingredients move into the kitchen: grilled asparagus arranged in a handmade ceramic dish, dressed with hollandaise and toasted hazelnuts, finished with freshly shaved black truffle. A crystal glass holds a truffle mezcal, its rim dusted with truffle salt, a thin slice of truffle resting on the ice.
Raw and cooked, wild and refined, forest and table. The project follows a single ingredient from the ground to the glass.
Asparagus Forest
A still life set in a world of its own. Asparagus spears rise from a bed of dense green moss, while others float freely above, suspended mid-fall against a deep teal backdrop. Scattered black truffles nestle at the base, grounding the scene with a touch of earthiness: two ingredients, one world. The composition blurs the line between food and landscape, turning seasonal ingredients into something quietly surreal.
The same ingredients move into the kitchen: grilled asparagus arranged in a handmade ceramic dish, dressed with hollandaise and toasted hazelnuts, finished with freshly shaved black truffle. A crystal glass holds a truffle mezcal, its rim dusted with truffle salt, a thin slice of truffle resting on the ice.
Raw and cooked, wild and refined, forest and table. The project follows a single ingredient from the ground to the glass.
