THE INGREDIENT AS MEDIUM FoodInspiration Magazine First, cooking a Michelin star as a master chef. Then converting a hot air balloon into a restaurant, then painting with food. And now the world’s first Galerie Culinaire, with Art & Eat gatherings at the intersection of art and gastronomy. Ideas that are within her need to be mined. In our Museum of Taste & Beauty, the leading role this time is for sensitive go-getter Angélique Schmeinck (1964). We present a selection of […]