"I always thought my first foray into Michelin-starred culinary territory would involve sitting in a fancy restaurant feasting on some perfectly seared scallops or a magnificent rack of lamb doused in a rich jus. Instead, I'm in a fitness studio with Doja Cat blaring through the speakers watching my Michelin-starred shake come together in a blender. Inside is a scoop of vanilla protein powder, the flesh of a guanabana"
"Saffron foam is sprayed into a plastic cup and sprinkled with some blue spirulina before the pale protein mixture is poured on top. According to Erika Tamayo, the founder of Hermosa, it has only one comparison. Everyone says that it looks like Vincent van Gogh's Starry Night, she says. Before I'm allowed to taste it, she spritzes a coffee-scented liquid on the lid and then tells me how to drink it to get the full Michelin experience."
"So, pomp aside, how does it taste? Pretty good. The texture is smooth and creamy (unlike the many gravel-textured protein shakes I've downed before) and the guanabana provides a subtle sweetness. Would I get it again? Maybe. The main thing holding me back is the hefty 11 price tag though this seems to be the going rate for a fancy shake."
A Michelin-starred chef assembled a luxury protein shake inside a fitness studio with music playing while the blend was prepared in a blender. The shake contains vanilla protein powder, guanabana flesh and almond milk, topped with sprayed saffron foam and blue spirulina. The shake was developed for Hermosa, sold in Barry's fitness studios, and presented with a coffee-scented spritz and specific straw instructions to maximize a saffron hit. Visually the drink swirls white, blue and yellow and is compared to Van Gogh's Starry Night. The texture is smooth and creamy with subtle guanabana sweetness, but the roughly 11 price may deter repeat purchases.
Read at www.theguardian.com
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