Sound cakesIn the food world the needs are

Pebbles of bread topped aromatic herbs or olives to suggest the foam and the plants growing in the bitingly coves. Skins of plants containing creams vegetables, planted in pots of Earth reminiscent of the place where they grow. Chocolates in the shape of endangered animals, including taste evokes the world of each species, such as seaweed nori to whaling. These three stunning and poetic projects will be presented from Sunday at Paris-Nord Villepinte at the Sial, the international agri-food trade show. Particular sign, they were not designed by seasoned chefs, but by design students. Specifically students of the (higher school of art and design) Esad of Reims, under the leadership of Marc Brétillot, pioneer of culinary design.

The collaboration between the show and the school, dating back to 2004, shows that, little by little, the culinary design is a place in the reflections of the food world. The approach, born there are a dozen years, is to enter kitchens look and the methods of the designers. "A horse between design and art, of cultural issues, it brings a necessary renewal." Culinary design is often perceived as being of the order of experience. "But an experiment a little avant-garde can emerge tracks for more accessible applications", notes Marc Brétillot.

His own creations illustrate the width of the spectrum of a discipline well beyond the concept of style to explore with gestures and find new concepts to tell a food. For great grocery de Paris, the cheap, he imagined, with the pastry chefs, a "Grand Yarrow" redesigned ergonomics: instead of being presented flat - what makes its cutting difficult-, it experienced a failover at 90 degrees and it has a binding in chocolate with nougatine, and chocolate, like a greenhouse-book. Today, the cake has become a classic of the House.

But the designer also conducts many events close to the "happening", intended for a more restricted audience. As the meal entitled "Antidote" to the trade fair Maison & Objet, with Chef Eric Trochon. Its principle: eight tables with a multitude of bites played mobile tables, moving in the guests.

Sound cakes

In the food world, the needs are. "There is much to do, especially around the introduction of rituals or new dosage forms for food", considers Gérard Laizé, CEO of VIA (Valorisation of innovation in furnishing). The word dosage, come to the pharmacy, originally refers to the various forms that can take a drug. In air transport, can thus imagine the development of bite to swallow a coup, pipettes or bottles to avoid splashing sauce or overthrow fluids in turbulent. The VIA has also chosen this time around the theme "food." "Of the need to feel" for the book "domovision" that he published each year.

Companies to take the approach, taking into account strong constraints specific to the food world. A brand like Häagen-Dazs already uses different types of eyes to focus on its products. Summer picnics held by the team of the Fooding, the ice has recourse to the culinary design specialists, such as Marc Brétillot or the young Julie Rothhahn, who must be including sound cakes, chocolate and biscuit, which can be "played" on a tournedisque.

The log becomes iceberg

But Häagen-Dazs application also to designers working usually in other sectors to him design his cake iced Christmas. This year, are the 5.5 Designers who will sign. They propose a version Iceberg, the idea is to move closer to the original concept of ice. A form with any to stop each share command randomly to the image of a piece from the ice. It took a year of development and the establishment of an artisanal process to achieve the Iceberg. "It awaken the curiosity of the people, or even make them smile, making playful gastronomy." "Purchasers of our ice have want to be surprised," said Paola Méheut, Häagen-Dazs. For the first time, iced cake end of year will be sold in the France. And nothing says that the French initiative is not in other countries.

Culinary design is still in its early stages and should continue to rise in power. "There is a real desire to develop the sector," said Marc Brétillot. The Esad, who incorporated it in his comprehensive training in five years, has opened this school a one year curriculum post-diplôme for those who wish to specialize. And, according to the designer, the year 2011 should see many new achievements.

Video interview of the culinary designer Stéphane offices: