In a dark, round dining room, the late French chef Paul Bocuse explains the next dish. It has all the hallmarks of the classic fine-dining cuisine Bocuse was famed for: quail and foie gras, wrapped in mushroom paté and pastry, and lavished with truffle sauce. But at Krasota, a fine-dining restaurant in Dubai, nothing is what it seems. Bocuse is not physically there; he’s been dead for six years.
” ‘Sonic seasoning’ Technology at the dinner table isn’t an entirely new concept. In 2007, The Fat Duck by Heston Blumenthal in the UK introduced “the sound of the sea” — a now-famous dish of shellfish sashimi, plated on an edible sandy shoreline, accompanied by a mini-iPod stuck in a conch shell and earphones playing the sound of waves crashing gently on the beach and the cry of seagulls.