Denis Martin – Part III

So what about the show, it was about to begin and we entered his laboratory, a chic-ish type room with white cabinets, glass counters and his mac table top with plenty of cool images. He begins to explain to us his philosophy.


The general idea behind Denis Martin’s cuisine is sensory perception, what you see is not always what you taste. He plays with your senses, challenges the client by trying to fool them, teaching them what he believes to be true.

That is, food is in part a sensation from the oral factory and sensory preceptors of the mouth and nasal passage. I am not sure he put it in those words but more or less, his aim is to intrigue and break the traditional understanding of what we see is not always what we taste. This dish is named duck liver bircher muesli and it neither looked like muesli or duck liver.