and jaime lieberman are this they ship's captain sprayed chefs with the help of an 8 man crew they prepare a menu that excites the taste buds and a few other senses to. look at and most of which i did a moment ago we want to entice all the senses activate them from the 1st moment on hearing seeing taste also the whole body with all its senses can enjoy the meal i'm going to get out of experience with. this principle has a name neuro gastronomy aim is to merge all the sensory experiences. the 2 chefs experiment with readings from the arab world from asia and south america and they even roast a carpenter answer to the courses are served in meticulous coordination with the choreography. well the diners are spirited off to the rainforest the kitchen crew arranges the dishes to harmonize with the jungle atmosphere. smoke red moments on a banana leaf accompanied by a peach palm fruit sauce and brazilian aside berries served with. kasama texture with a brown butter moose. is the plot though but it did make its course much d.m. his own theme we borrowed cooking my thoughts on the flavors of what w

and jaime lieberman are the space ships captains brave chefs with the help of an 8 man crew they prepare a menu that excites the taste buds and a few other senses to. look at and most up with which i did a moment ago we want to entice all the senses activate them from the 1st moment on hearing seeing taste also the whole body with all its senses can enjoy the meal i'm going to get out of the experience of. this principle has a name neuro gastronomy. is to merge all the sensory experiences of. the 2 chefs experiment with ingredients from the arab world from asia and south america and they even roast a carpenter answer to the courses are served in meticulous coordination with the choreography. well the diners are spirited off to the rainforest the kitchen crew arranges the dishes to harmonize with the jungle atmosphere. smoke red mullet's on a banana leaf accompanied by a peach palm fruit sauce and brazilian a side varies served with a. sava texture with a brown butter moose. is to pluck the product to make its course much d.m. his own theme we've borrowed cooking my thoughts flavors and w