Diners witnessed the transformation of the back of a city studio into a lush garden in which the high design concept of Food By Color, Trendland’s aesthetic culinary project, was combined with a wild sense of the Scandinavian outdoors.
Guests wearing floral and rosemary wreaths sat at long wooden tables decorated with wild flowers. Swedish Michelin-starred chef Fredrik Berselius prepared classic Swedish dishes, and diners were guided on a ‘chromatic journey’ in which courses were served with single-coloured ingredients, from green to yellow, white and pink.
The lunch was the third edition of Trendland’s cross-culinary design concept, and marked its celebration of Swedish creative talent working in the US.
Food By Color is the latest example of how food artists are elevating eating to a curated, visual experience. For more, see our New Foodscapes microtrend.