The trompe l'oeil, from art technique to gastronomic technique

Trompe l'oeil is a technique used in art that attempts to deceive the viewer's eye by playing with environment and perspective. This skill, present painting sculpture, widespread visual arts. However, recent years it has taken root gastronomy theatrical more chefs gastronomic professionals represent menu of their restaurants. The research sought disseminate origin technique, as well most works world aim expanding its use improving consumption experience food beverage establishments. method this was descriptive literature review, providing an update on artistic concept constantly evolving environment. results showed trompe predominantly cuisine sweet world, without neglecting possibility applying dishes salt world. In addition, requires skill only way achieve success.