Mike Lee of
Studiofeast served a seemingly identical seven-course dinner to twenty vegetarians and twenty omnivores. The vegetarian meals look a lot like those with meat.
For each course Lee composed a dish, and then used completely different ingredients to assemble its equally delicious visual analogue. This is cookery as the counterfeiter’s art: dietary restrictions reframed as sensory surrogates.
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| IMAGE: The amuses-bouche: vegetarians enjoyed spherified apricot puree in a coconut soup with mint; and ominvores were served salmon roe in Vichyssoise. |
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| IMAGE: Marrow on toast: an incredible 45 hand-carved Yukon Gold potatoes filled with caramelised onions and miso butter on the vegetarians’ plates; the omnivores got real beef bones, with duckfat. |
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| IMAGE: Vegetarians were served carved tofu-cylinders with green beans and kimchi; for omnivores, sea scallops with garlic scape and red pepper. |
See more at
Edible Geography
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