There’s a French cookbook that deliberately plays with colour expectations and disorientation, like Heston Blumenthal’s red/orange jellies.
Everything that looks like a familiar dessert is savoury, and vice versa. Pink pralines are breaded and deep-fried into something that looks like chicken goujons, a mushroom veloute is served in a clear mug like hot chocolate… ok, some of it’s a bit gross but it’s kind of fun, too.]]>
I remember one night at cooking school, our garde manger chef put some leftover quenelles of savoury beet sorbet out on the family meal table, near some extra moelleux au chocolat cakes. The colour of the sorbet screamed “berry” and so a bunch of people took sorbet to have with the chocolate. It took a couple of seconds to process what they had just put in their mouth before people were utterly grossed out. Colour definitely creates expectation, and if the expectation is not met, it can be really disorienting.]]>