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The concept of Molecular Gastronomy has been the most influential trend in haute cuisine over the last fifteen years. Inspired by findings in modern science this avant-garde cuisine alters texture and appearance of individual products. The purpose of this campaign is to attract attention to the fictional 65°restaurant that utilizes the potential of Molecular Gastronomy to weave amazing new creations indulging the customer's senses. The campaign follows the idea of Molecular Gastronomy. The innovative cuisine is promoted combining the concept of irritation and an unusual visual language.
Thorsten kleine Holthaus
Prof. Susanne Brügger
Thorsten kleine Holthaus foodstyling: René Bastian Stein