Savoring a delicious meal is most probably on the list of many of us when it comes to the small pleasures of life. But because of the coronavirus infection, some people have lost their sense of taste and smell, making it hard for them to dive deep into a decent culinary experience. Not being able to sense smell or taste usually lasts for around 21 days, although these symptoms can persist for a longer period of time.

Despite the fact that these patients have lost their sense of smell and taste, their taste buds can still be stimulated. The key is to “focus on the other two participants of your taste experience. Your tongue and mouthfeel,” Kirsten Jaarsma, President Association of Olfactory Disorder, said to top chef Marcelo Ballardin, as part of a project that addresses patients with COVID-19-related anosmia.

“Anosmia changes our smell sensory cells and makes it hard for us to recognize aromas, smells, or foods. This in particular is one of the symptoms often seen in patients with COVID-19. The flavor is perceived in 3 ways using your nose, tongue, and oral sensitivity. So, if you lose your sense of smell, the other two have to make up for it,” Jaarsma, chairperson of association Reuksmaakstoornis.nl, explained.

During this week’s #ThrowBrandThursday, our focus is on mortierbrigade‘s work for De Morgen, which challenged the chef to bring the flavors of the festive season to everyone. The initiative was implemented during Christmas 2020 and sees Marcelo collaborating with the taste expert, “spicing” the food experience of these patients with a Covid Christmas Recipe so that everyone can have a tasty festivity.

By relying on other elements and using a combination between some ingredients and textures, the duo came up with a recipe that allows people to taste flavors. “We’ve put together a list of ingredients that can activate the olfactory receptors even in patients affected by anosmia, like red peppers, croutons, or elements with a sour note,” the Dutch expert in the loss of taste and smell continued.

A short video captures Jaarsma and Marcelo changing ideas on how to create a dish that still triggers some kind of culinary joy. The patients are then presented with the plate and, after serving the dish, they appreciated it as looking “very delicious” or being “a great festive dish for people who need tasty texture.”

“We all have a role to play in this coronavirus crisis. To me, it’s important that we help each other in whatever way we can. And for me, that means trying to bring people happiness from my kitchen. The pandemic has stolen from us a Christmas with family and friends, but it can’t take away our Christmas dinner. So, I hope that you like my ravioli stuffed with lobster and eel. Served with a tomato and chili compote and delicate butter sauce,” the Michelin-star chef and owner of OAK restaurant added.

De Morgen created the campaign for the benefit of its readers and then released the recipe online. Also, the initiative features a film in which viewers can see Marcelo preparing the recipe — ravioli filled with lobster, smoked eel, and spicy chili chutney with a smooth butter sauce — thus engaging the audience in a more authentic cooking experience.

Credits:

Client: De Morgen

Agency: mortierbrigade