Riding high on the crest (cress?) of the wave of new food 3D printers such as the chocolate, vanilla sugar, mint, sour apple, cherry and watermelon flavoured output of the Chefjet Pro by 3D Systems that will launch later this year, and applications such as Ford’s Valentine’s Day 3D-printing a Mustang model with chocolate and candy, the Michelin-starred Barcelona restaurant Dos Cielos has announced that its chefs are experimenting with some 3D printed fine cuisine. Twin team Javier and Sergio Torres are turning to our favourite new food tech in the form of Natural Machines’ food 3D printer, The Foodini.
These pioneers — more will surely follow — very much have the unique capacity of 3D printers to create extraordinary and refined shapes in mind, to complement their restaurant’s panoramic skyscraper views and ‘full sensory experience’ ethos. Imagine dining in an environment where all the senses are stimulated to augment the onus of taste-refining exquisite flavours. The Dos Cielos’ website even goes as far as using an accompanying Sensograph, which aims to empirically depict the experiential feelings of dining at a restaurant housed in one of the tallest buildings in the beautiful city of Barcelona.
The duo are using the 3D printer as an intricate artistic food preparation device, rather than the still quite futuristic concept of 3D printing whole dishes in one: “Thankfully our hands won’t become obsolete, the machine can’t make food taste good; it doesn’t cook it for you. What it does is help with the visuals and helps to create shapes that wouldn’t have been possible before,” said the pair in an episode of Euromaxx – the Deutsche Welle magazine show. “We have already ordered a [3D printer] because we have so many ideas to try out, if they work it will be crazy.”