Over the last few years, the increasing popularization of ‘haute-cuisine’ has brought into the household sphere habits, techniques and tools of the big restaurants, rendering the presentation and tasting experience somewhat obsolete. With this consideration as a starting point, Sargadelos invited us to take part in the GastroLab project to search for new pieces more in synch with these changes.
During our research, we came across many dishes that were little gastronomic games; dishes that played with contrasting elements, juxtaposing the dry and the wet, the cold and the warm; dishes that played with different textures, and sequential dishes in which ingredients were to be tasted in a certain order. Thus, we wanted to strengthen this playfulness by bringing the fragmentation to the serving plates themselves. Our point reference became clear rather quickly – we transformed each plate in a ‘smallholding’ divided into tiny ‘plots’.
The different shapes and finishes of these little plots (‘ploughed’, flat and concave to hold anything from dry snacks to stews and soups) and their combinations create three serving plates that cover the usual functions of traditional tableware. All of the pieces can be used independently or jointly to create different micro-topographies on the table.