"Many people at home cook Brutalist, because you don’t want to do this layering. You just want to eat your ingredient the way you want to eat it. It’s a kind of natural thing.” In 2017, long before Brutalisten opened its doors, Carsten Höller spoke to @xerxescook for @032c about the ever-changing experience of Brutalist eating: “If you avoid the combination of ingredients on the plate, you have only one ingredient to focus on. And while you eat this ingredient, there’s a whole process going on. It is a process that also happens inside you, the eater: from when you first see, then smell, and then put something inside your mouth. The more you eat, the more you take in of it, and the more twists it gets. To just serve one or two bites, as they do in many fancy restaurants, is okay if you want to present a lot of tiny dishes, but the Brutalist likes to have a substantial amount and explore the change of perceptions of this food during a prolonged meal. If you have a piece of warm meat, it becomes colder and colder while you eat it, and each bite responds to the pieces you have eaten before. Your inner lust system wants you to eat more, while the other side of you says, ’Enough, I’m full.’ All this becomes an inner choreography that changes, which you can only explore if you have enough of it to eat.” Photo 1, 4 by John Scarisbrick Photo 2, 3 by Pierre Björk