The Gentleman Magazine Issue 4 | August/September | Page 96

KITCHEN THEORY Gastrophysics Dining by Chef Jozef Youssef
Gastrophysics Chef ’s Table is the latest project from Kitchen
Theory, founded by Chef Jozef Youssef. Aiming to explore the
science and psychology behind how we perceive flavour, Jozef
has created a thirteen-course multisensory menu, using the
research he has collated over the past five years with leading
experimental psychologist, Professor Charles Spence of the
University of Oxford.
Set in an intimate studio in north London, the Chef ’s Table
seats up to ten guests, while Jozef and his team prepare dishes in
an open kitchen allowing an interactive experience for diners.
Following a Champagne reception, guests at Gastrophysics
Chef ’s Table take part in a series of simple taste tests that
are designed to explore each individual’s sense of taste, and
the strong psychological associations that we have with the
different tastes: salty, bitter, sour, and sweet. To follow, guests
are invited to dine on carefully designed dishes, using the
finest seasonal ingredients, that show Jozef ’s great creativity
and skill as a chef, whilst continuing to explore the science and
psychology behind how we perceive flavour.
Bouba & Kiki is a dish of two halves that poses the question
“Can you taste shapes?”, with ox cheek bao buns contrasting
with octopus and rice crackers. In Ryujin’s Servant, Jozef
explores how audio impacts the sustainable ingredients of
jellyfish, avocado, seaweed served with cucumber gazpacho
while a tasting of Chivas Whisky with spiced goats cheese
explores the relationship of texture, aroma and audio.
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