Edible Concepts – Olof Marsja

Edible Concepts is a brand new part of the programme: art to eat! For each edition, 1646 invites a chef to respond to the exhibition with flavour sensations, unexpected textures and exceptional garnishes. A multi-course dinner full of culinary experimentation and edible interpretations, served amid the artworks – for one evening, the exhibition transforms into a sensory total experience. This very first Edible Concepts, Thomas Vandenhecke is taking care of the dinner. He is head chef at restobar ñ in The Hague since 2019 and has a strong focus on (vegetarian) experimental cooking, preserving, fermenting, sea food and wild game. Vandenhecke was inspired by Olof Marsja’s To carry this body of an animal forth and has developed a menu that will blow you away. He translates the cuteness of the crab onto the plate, brings wild sea bass to The Hague, and shows a duck’s search for berries. This unique six-course menu is accompanied by exquisite alcohol-free wines from Scherer&Zimmer in Germany and Arensbak in Denmark.