Food, Glorious Food

Paris – So, you thought color, textiles, and new ideas in interiors were the priority of the Maison & Objet show, which begins Saturday, Jan. 23. They are, of course, but leave it to the French to make food the priority before all others.

In fact, an entire day, Jan. 26^th, is devoted to food seminars. Under the title “Paris des Chefs,” which takes place in the Ampitheater in Hall 4, some of France’s most famous chefs, kitchen designers and architects present their views at this event organized in partnership with the Confederation of Table Arts and Nespresso, its main sponsor. Pre-registration required.

Among the gourmet exhibits “Cuis in Nature” - the Nature Kitchen - can be seen in the segment “Design a Vivre” in Hall 7B. Designer Matali Crasset and writer-chef Frederick e Grasser-Herme draw inspiration from vegetables as nourishment as well as design in harvesting, preparing and eating their homegrown produce. The display is organized around 2 themes: The Cook Gatherer and Finding your Roots. Is it a kitchen in a garden or a garden in a kitchen?

A Greenhouse Dining Room presented by the Hotel Hi’s organic cafeteria is a vegetable bubble for learning how to eat healthily in a playful way. A second outlet for 0% fat, 100% fruit smoothies and fruit juices has just opened in the city at 6 rue des Petites Carreaux in the 2^nd. Among the new creations are six recipes for Smoo (vegetable) Soups. The décor is by Claudio Colucci.

Back at M&O: The culinary stylist Michele Gay has invented “Table Perfums’ and with them a new way of cooking. The idea of sprinkling scented ingredients into food has stirred curiosity. It requires a dash of daring to imagine sublimating food with olfactory compositions based on myrrh, incense, patchouli, lavender, vetiver and sandalwood. These surprising fragrances have given rise to a new generation of condiments, such as scented sugars, salts, infusions and honeys. Important chefs are said to have been won over by these new sources of culinary creativity.

Last but not least: Don’t miss “Art of the Erotic Table”, conceived by Philippe Di Meo. And yes, you read that right. Eroticism is the sole inspiration for a collection of objects of desire to be laid out on the table or can (according to M&O’s press release)”be taken to the bedroom or less obvious places for carnal experiments.” The designer will bring together some of the most prestigious French table art brands – Baccarat, Christofle, Domeau&Peres, Raynaud d’Anjou and Gayard – in a gastronomic union to create 11 deliciously erotic objects to “whet appetites and arouse desires beyond the taste buds.’ Their words, not mine.

Just in case you missed the point: the collection is accompanied by seven gastro-erotic films created by the photographer Sabine Pigalle.

These exhibits are part of the Back to Basics trend - is there anything more basic than food and sex?

Bon Appetit - enjoy!