Encapsulated in a glass drop, the imprisoned water freezes after a few hours in the freezer then spreads its coolness through the glass by finding its liquid state. Beyond its sustainable and reusable aspect, this object has a not unimportant consequence over the moment of the tasting of a good Cognac. Certain consumers, if they like the effect cooling some ice cube on their drink, do not like that by melting ice cubes alter the taste of this one, by dilution. Furthermore, the action of the cold tends to break certain aromas of the Cognac. This mode of cooling, lighter than a traditional ice cube, represents then an ideal solution to lead the cognac to the good temperature of tasting.
Eternal Ice Drop, by 5.5 Designers, for Hennessy
Paul Smith has designed a bottle for Evian which will be on sale in limited amounts until Christmas. The London based designer describes the package as “…a nice glass bottle with colourful stripes around the top, printed with organic ink!”
Evian Bottle, by Paul Smith
The Nomiya restaurant is replacing the Hotel Everland on the roof of the Palais de Tokyo for one year. Designed by the artist Laurent Grasso, the glass cube is part of the ‘Art Home’ culinary project by the Palais de Tokyo and Electrolux. The Nomiya concept developed for the Palais de Tokyo is a project that’s both inspired and named after the tiny Japanese bars. In the creation of Nomiya, Laurent Grasso was assisted by his brother, Pascal Grasso, an architect. Nomiya Space is a rectangular glass box about the size of a shipping container. “We tried to create an overall impression of airiness, transparency, floating,” said the French artist Laurent Grasso.
Issey Miyake print campaign for Pleats Please. The fabrics were molded and folded to create pieces of sushi–a delicious visual pun.
Elegant packaging for 1000 Acres premium Vodka. Glass vessels designed for display beyond the liquor cabinet.
1000 Acres Vodka, by Arnell
In this enormous, beautiful book, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science behind the man and the restaurant.
Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs. But he is entirely self-taught, and the story of his restaurant has broken every rule in the book. His success has been borne out of his pure obsession, endless invention and a childish curiosity into how things work – whether it’s how smell affects taste, what different flavours mean to us on a biological level, or how temperature is distributed in the centre of a soufflé.
In the first section of The Big Fat Duck Cookbook, we learn the history of the restaurant, from its humble beginnings to its third Michelin star (the day Heston received the news of this he had been wondering how exactly he would be able to pay his staff that month). Next we meet 50 of his signature recipes – sardine on toast sorbet, salmon poached with liquorice, hot and iced tea, chocolate wine – which, while challenging for anyone not equipped with ice baths, dehydrators, vacuum pumps and nitrogen on tap, will inspire home cooks and chefs alike. Finally, we hear from the experts whose scientific know-how has contributed to Heston’s topsy-turvy world, on subjects as diverse as synaesthesia, creaminess and flavour expectation.
With an introduction by Harold McGee, incredible colour photographs throughout, illustrations by Dave McKean, multiple ribbons, real cloth binding and a gorgeous slip case, The Big Fat Duck Cookbook is not only the nearest thing to an autobiography from the world’s most fascinating chef, but also a stunning, colourful and joyous work of art.
The Big Fat Duck Cookbook by Heston Blumenthal Hardback, 532 pages, 340x290mm
Buy it here: Amazon
Healthy fresh food served in a real home environment, the concept extends from the interior to the garden.
The traditional water pipe works, but we would be much happier puffing from a well designed hubble-bubble.
The Belgian designer Nedda El-Asmar has designed a sexy, streamlined version of one of the most traditional instruments of relaxation and indulgence in the Middle East. It even comes with its own travel case for the voyage.
Water Pipe, by Nedda El-Asmar, for Airdiem
Food is not just a hot topic in design and cutting edge creativity today but also an enormous industry with changing standards and perceptions. Based upon research by trend analysts Chris Sanderson and Martin Raymond from the London firm The Future Laboratory, crEATe investigates recent trends and visual developments in and around food. The book examines everything from the way we eat, the interiors and furniture of innovative restaurants and shops, industrial design and the packaging of food to branding and consumerism.
crEATe, Eating Design and Future Food, Edited by Chris Sanderson, Martin Raymond, R. Klanten, S. Ehmann, S. Moreno
Buy it here: Amazon
Remy Martin has collaborated with Christophe Pillet to launch a limited edition design for Louis XIII cognac. Pillet is well known as a furniture designer and has worked with Philippe Starck and brands like Zanotta, Cappellini, Tacchini and Pallucco.
Louis XIII is made from 1200 different “eaux de vie” (fermented and distilled grape juice from Grande Champagne region in Cognac) aged anywhere between 40-100 years. Pillet has designed a contemporary set to accompany Louis XIII that pays homage to the heritage and artistry of this fine cognac.