Crème de la crème
Think of the beautiful lines Danish architect Jørn Utzon used — more than half a century years ago — to shape the sublimely beautiful Sydney Opera House. Kevin Roche used the same vocabulary when he designed Dublin’s conference centre. By slightly skewing the invitation offered to the eye these unexpected shapes control the space they fill in a peculiarly submissive but very dominant way.
Can simple ingredients be combined to have that kind of same impact? Of course they can but that seemingly simple challenge confounds far more restaurants than it rewards.
