Redefined Michelin Guide Experiment (2024)





Redefined Michelin Guide Experiment
/ Mulus Guide food art event /


🔗Event Video




Director/Designer: Leyu Li
Ceramist: Fo (Ying Li)
Chef Consltancy: Tony Fleming
Cook: Kaijia Li
Traditional Chinese Medicine Doctor: Dr Zhuang

Supported by and Funded by
Tong Global


In the Mulus Guide food design and art project, we have chosen to replace the 'world's three great delicacies' of French haute cuisine—caviar, truffles, and foie gras—with Cordyceps, deer antler, and ejiao (donkey-hide gelatine), exploring what makes fine dining fine, and redefining the narrative of fine dining.

The food format in the food design and art event is finger food.


Cordyceps is a “yin-yang balance” food ingredients.

"Nourishing like with like" means using foods or herbs that resemble certain body parts to enhance or heal those specific areas. For example, DEER ANTLER resembles a penis, which might be believed to improve male virility or potency, aligning with the idea that the shape of the food corresponds to the organ or function it supports.

"Nourishing like with color" means using foods of certain colors to target corresponding organs or aspects of health. For instance, EJIAO ( donkey-hide gelatine) thought to benefit the heart and blood, while black foods are associated with kidney health, especially good for women.








Mark
Copyright © 2024 Leyu Li