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Cuisine # 1The kitchen is a pole in the habitat, a central and social place of a house. It should inspire and contribute to the pleasures of cooking. Meals, even simpler ones, become exceptional thanks to the small attentions that one takes during preparation and presentation. In a studied environment, the choreography of the kitchen becomes a yearned-for pleasure; the kitchen is part of the morning’s rituals, and is the crossroads of the evening’s return to the house. It also offers a favorable context in which to discover tools, utensils of quality and refined ingredients.
Our conceptual approach is summarized by the actualization and the re-contextualization of the "table runner". Traditionally, whether it is festive or not, one can find the essential for the meal on the table runner (salt, pepper, wine, bread, cheese, etc.) The table runner is, to some extent, the focal point which will create enthusiasm for the coming meal. Its composition puts the emphasis on spices, utensils, condiments, tools, etc in order to enrich the experiment of the meal. This atmosphere is transposed in our "table runner" concept, which combines user-friendliness and organization. The work surface is evolutionary and allows personalization; the surfaces are divided into two by a trench of services, the specifications of those services is done at the order and/or afterwards.
CUISINE # 1 (PDF)
Photo credits Cuisine #1: Alexi Hobbs
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