3D cutlery by Nils Hint 3D cutlery by Nils Hint champignon, onion, savory, cicely, mugwort served in a brick bowl by Deborah Rudolph with a 3D fork by Nils Hint chefs setting carrot, parsnip seeds, lovage, sunchoke flowers on slate plates by Deborah Rudolph carrot, parsnip seeds, lovage, sunchoke flowers served on a slate plate by Deborah Rudolph with a outline spoon by Nils Hint Chef Matthias Schmidt celeriac, charcoal oil, pumpernickel, hazelnuts, lemon verbena served on a sliced stone plate by Deborah Rudolph with a bike key spoon by Nils Hint beetroot, elderberry, spruce sprouts, cornelian cherry served on a cut granite plate by Deborah Rudolph eating with a 3D fork by Nils Hint eating with a 3D spoon by Nils Hint apple, pear, peach, zwetschge, roses, rose hip, grape seed oil served on an agate wood bowl by Deborah Rudolph dining in the lounge of the Lindenberg
Matthias Schmidt (Villa Merton**)
2014
Frankfurt