A little watermelon meat or soap bubbles for dinner?

0 Comments | AFP, February, 2008

DEAUVILLE, France (AFP) — When some of the world's top chefs put their talent to whipping up some fun, the results can be disconcerting: a salsify or vegetable oyster turns into a cork, watermelon becomes meat and dishes connect to a mobile phone.

At this week's annual Omnivore Food Festival in Deauville, some of the world's most avant-garde chefs had fun with trompe-l'oeil.

Spain's Andoni Luis Aduriz, the chef from "Mugaritz" in Errenteria, dished up thin slices of appetising red meat served with salad dressing and sorrel but left diners gaping when he revealed the meat was water-melon.

Another of his dishes was a bar of soap sitting on a plate in the middle of a cloud of bubbles.

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