Renowned as the caterer quite literally at the ‘cutting edge of taste’, Nomad Food and Design is adding molecular gastronomy and espuma dishes to its menus. The experimental cooking techniques are sure to guarantee brides and grooms a day to remember and bring the meaning of a frosty reception to life!
The molecular dishes, using liquid nitrogen, add a theatrical wow to a wedding as head chef Patrick Collas dips the menu items into a ‘boiling frozen’ pool of liquid nitrogen at a temperature of -180C. Headlining Nomad Food and Design’s liquid nitrogen menus include; ‘Foie gras with maple syrup and pecan nuts’, ‘Salmon with cream and pea mint’, ‘Frozen ball of tangy lemon meringue pie’ and ‘English strawberry covered in a light tiramisu cream’.
The new ‘espuma’ dishes will leave any bride smelling of roses as the savoury or sweet foam is made with pressure siphons and then sprayed with essence of edible perfume. Menu items include; ‘Avocado and pomelo rose’, ‘Foie gras and confit fig’, ‘Pineapple and lychee jelly’ and ‘White peach and fromage blanc with dried apricot’.
The achingly stylish caterer, Nomad Food and Design, is overseen by Martin Philippe and has built an enviable reputation amongst France’s Fashion Houses and style-conscious socialites. Nomad’s London outpost works with prestigious venues such as Kensington Palace, The Victoria & Albert Museum, Sunbeam Studios & Forbes House.
Nomad Food and Design Director Michael Namock comments: “We embrace experimental styles of cooking and merge the traditional methods with the contemporary. Every wedding is different and our team of chefs and planners always work closely with the couple to ensure a bespoke menu is designed. Molecular gastronomy is really fashionable at the moment and is becoming more and more popular for private events!”
Menus are priced from £38, visit www.nomadlondon.co.uk to find out more.