Disneyland Paris’ Exclusive Champagne, Veggies Burgers That Bleed, The UK’s Levitating Drink Maker, and Japan’s Fried Maple Leaves

Flavorful World’s Friday Fourplay offers up a bite-sized tidbit of info on each of the four food- and drink-related things we found most interesting each week.

Image credit: RelaxNews
Image credit: RelaxNews

Disneyland Paris’ Very Own Champagne

French theme park Disneyland Paris has teamed up with Champagne Lanson to release a very special cuvée exclusive to the park. The Cuvée Spéciale Disneyland Paris was created to celebrate the opening of the park’s new “Ratatouille” attraction based on the film of the same name starring Rémy the rat. Knowing Remy’s refined palate, I imagine the food pairings selected to complement this special wine will be out of this world.

Via The Drinks Business

impossibleburgerBleedin’ Veggie Burgers

The folks at Impossible Foods have created a vegetarian burger patty that looks, tastes, and even bleeds like a medium-rare beef burger. The product of research conducted by Impossible Foods founder and Stanford professor Patrick Brown, the cholesterol-free burger is made of plant-based fats and amino acids, with juices derived from hemoglobin (the reason we all bleed red.) Tastes like hope for recent vegetarian converts and long-practicing ones alike.

Via Thrillist

And They’ll All Float On, Okay?

The mad genius that gave us glow-in-the-dark ice cream is back with a new, equally innovative if not altogether necessary demonstration of food ingenuity. Chuck Francis’s UK-based Lick Me, I’m Delicious has created the Levitron, a cocktail making machine that uses powerful soundwaves to levitate potent alcoholic drink droplets for patrons to lick out of the air.  [Video courtesy of Lick Me, I’m Delicious’ Youtube Channel]

Image credit: Hisakuni-Sen Do
Image credit: Hisakuni-Sen Do

Japanese Maple Leaf Tempura Exists

In the Minoh area of Northern Osaka, momiji tempura is a delicacy of Japanese Maple leaves fried in lightly sweetened batter. In Osaka, the leaves get preserved for a year in salt barrels before being flash fried in hot vegetable oil and served immediately. This seasonal Autumn snack is said to have existed for roughly a thousand years, making it perhaps the oldest food that sounds like something you’d find at your local state fair between the deep-fried butter and the fried bacon-wrapped twinkies.

Via BoredPanda.com

*Mention of a product, good, or service in a Friday Fourplay posting does not constitute and should not be interpreted as an endorsement either from Anthony Beal or Flavorful World LLC. Vendors are not notified ahead of time that their products/services will be featured, thus Flavorful World will at the time of posting have had no related interactions with said vendors or any sample of their products/services by which to judge them. As such, we have no idea what these vendors are like to work with, or about the quality of their merchandise and are unqualified to vouch for them as reputable. Our Friday Fourplay lists are posted in the spirit of our having come across something that looks and sounds engaging, and thinking that perhaps our readers will think so too; no more, no less. With that in mind, patronize these establishments and vendors at your own risk.
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