London - October 27, 2009

Food for Thought

Nomad Food & Design

Cocktail sausages. Cubed cheese. Peanuts.

Your party menu could use a little help.

Impress guests with Nomad Food & Design. The Parisian caterers, now open in London, specialize in experimental cooking techniques that will add much-needed oomph to your spread.

Molecular dishes such as salmon with cream and pea mint, foie gras with maple syrup and pecans, and frozen balls of tangy lemon meringue pie get a theatrical touch when dipped in liquid nitrogen at -180°C. Then there’s espuma — sweet or savoury foams such as avocado and pomelo rose or pineapple and lychee jelly made with pressure siphons and sprayed with essence of edible perfume.

Feeling decadent? Try gold-crusted filet of salmon or gold leaf and herb salad.

Fancy that.

Nomad Food & Design (020 7261 1555 or nomadlondon.co.uk).

Photo: Courtesy of Nomad Food & Design

  Experimental, Molecular Gastronomy, Private Parties