Food is a fashion these days and like all fashion, it’s treading into newfound territories. First came fusion food, a crossover between cuisines that resulted in dishes with dual nationalities, like Japanese-Italian wasabi pizzas. Then came the real hybrids, like Dominique Ansel’s cronut (a croissant-meets-donut pastry). Now the latest is “flavor tripping,” where guests are served foods that trick the senses. Food writer Leonore Dicker stops by La Petite Maison to find out more.