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© Davide Luciano pour New York Times


15 janvier 2021

By Marion Chatel-Chaix, founder of the studio Exquisite & the podcast Chefs d’œuvre !

If design is inspired by Food, the reverse is also true! Popularised by Marc Brétillot, this Food Designer questions the act of feeding oneself by infusing food with the reflections and codes of design. Also known as culinary design, this new discipline shakes retinas and taste buds, challenges preconceived ideas about food and triggers new impressions, emotions and flavours. While sight directly influences the perception of taste, it is understandable that design continually inspires renowned chefs and the food trends that result from them.

Marion Chatel-Chaix, founder of the Exquisite studio, culinary style office, sheds light on these cross influences with this moodboard that gets to the heart of this tasty topic!

  • Gourmet


  • Sweet


  • Chef


  • Gelatin



Neo-vintage rolls

© stationroadlochness

The design is a real eye-catcher that embraces the geometric shapes and attractive colours of the world of food. The pastry sector is at the forefront, lending its cylindrical shapes to the most creative designers such as Michael Malmborg and its meridian, which gives a soft and greedy aesthetic.

Cyluxe Sofa by Michael Malmborg

Strawberry marshmallows © Mickaël Roulier/Hachette Cuisine

Canapé Osaka by Pierre Paulin. Photography by Christoffer Regild

Resin or gelatin?

© Balbosté

PIX By arper

Mochi by Natalie Paramore

Marshmallow pink, pistachio green, frosted mint blue, the sherbet shades of mochi ice cream and gelatinous textures breathe a candid and delicate air into the design universe. This is the case with the creations of Matthias Borowski and Sabine Marcelis, who brilliantly translate the attributes of these sweets with gourmet gelatinous cubes.

Atelier Sabine Marcelis

Via Mami Najela

Cubes by Matthias Borowski

© 100% Végétal

Painting by Arnout Van Albada

Lamps also join the culinary art and adopt unctuous shapes that evoke English jelly and custard. Whilst the lampshade of Gae Aulenti’s table lamp seems to spread out on a tray in the image of a royal gelatine, India Mahdavi’s Don Giovanni lamp seems to take on the shape of a pastry bag.

Quadrifoglio lamp by Studio 6G for Guzzini

Don Giovanni lamp by India Mahdavi

Lemon meringue and cookie pie by OneSarcasticBaker

Strawberry Charlotte Cake

Cristina Celestino x Patisserie Cucchi

When design is not inspired by food, designers work hands-on to concoct real gourmet creations. The latest example is the Caffè Cucchi designed by Cristina Celestino and its four pastries imagined with the salon’s pastry chef.

Tile collection « A fruit sorbet » by Cristina Celestino for Fornace Brioni

Beanbag Charlotte by Cristina Celestino for Sergio Rossi

Rounded shapes, pastel tones, delicate materials… All the ingredients of the Strawberry Charlotte Cake can be found in the creators’ designs.

Scala collection – Stéphane Parmentier x Giobagnara

Nutella Cake by Liv For Cake

Terrazzo optical illusion

Pop-up Boulangerie Bo Fig in Olive Oil with an ultra soft biscuit

Chocolat by the_chocolatelab-Cacao Barry

Chefs draw from the designers’ material library to give their creations a singular appearance: marbled or speckled. The mottled side of the terrazzo and the glazed effect of the marble are used in optical illusions by Chocolatelab or Brad Kilgore on his duck lasagna.

© Kueng Caputo

Bitumen and praline paving

Architecture interferes in the kitchen to create unique dishes! Paying homage to the Parisian cobblestones, symbols of May 68, and to the structure of Notre Dame de Paris, the chocolate chef Patrick Roger adds his stone to the edifice of the food-archi panorama by re-editing his praline cobblestones. A gustatory ode to raw materials, architecture and French history that is particularly  relevant today.

Chloé Gassian

Chloé Gassian

Concrete, limestone and moon rock inspire chefs. Radical, even primitive aesthetics that call for rough and abrupt materials. A raw aspect that has been rocking the design trends for some time now and is infiltrating the food industry, almost like a return to the essential.

Vaporous onirism

The Saint-Honoré by Cédric Grolet

With your head in the clouds but your hand on the dough? Possible, because a wind of dreaminess is blowing in the kitchens and also in the design studios. In both areas, the airy and puffy creations are adorned in white meringue. A surrealist aesthetic between Magritte and Yayoi Kusama which is still making a name for itself!

Under the océan

© Balbosté

Ruth Harrison Ceramics

From Ruth Harrison’s iodised ceramics to meringue and flake pies, we are only a step away! In design as in food, maritime aesthetics take chefs and designers under the ocean into a rocky and mysterious world. The latest example is the restaurant Oursin imagined by Simon Porte Jacquemus, where the trompe-l’oeil plates incorporate 3D shellfish and crustaceans before welcoming real (and fresh!) seafood.

Alexandre couillon © Thuriès Gastronomie Magazine – Pascal Lattes

Yayoi Kusama – Louis Vuitton

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