Plant-based cheese platter
Incorporating multi-sensorial elements to enhance human-food interaction that contributes to the dining experience.
Individual research project M1.2 - 2024This research project explored ways to present a new product in haute cuisine by adding multi-sensory elements to enhance the dining experience. Partnering with Michelin-starred restaurant De Nieuwe Winkel in Nijmegen, the focus was on elevating the experience and appeal of their almond-based cheese alternative.
To inform the design, insights were gathered on the restaurant’s vision, perceptions of plant-based cheese, and customer expectations. This led to four prototypes incorporating multi-sensory, interactive elements, tested with the target audience. A thematic analysis of feedback informed the final design, an “evolutionary cheese platter” that guides guests through the almond's transformation into various cheese shapes and textures, engaging multiple senses.
Ingredients:
Overview best worldwide Michelin restaurants
High cuisine food trends
Benchmarking the current (p-b)cheese platters
Including creativity and out-of-the-box thinking
Human-food interaction knowledge
Methods:
Material-driven approach
Including prototyping
Conducting experiments
