Caroline leads Cuisin’situ
My ambition is to discover new food landscapes, whether they are wild or domesticated. The project consists in gathering spontaneous tips, minimalist recipes and lots of many other surprises that will be published on the dedicated website and social networks.
At the end of the trip, the Cuisin’situ book will compile each step of this « gourmand adventure» from my food designer perspective.
A twelve month food design performance, somewhere between adventure and poetry.
A partnership with Studio Exquisite :
While Caroline was left for her Brompton round-the-word tour, Exquisite studio, by Rachel and Marion, is bubbling with creativity. This food design studio stands alongside Cuisin’situ project to reinterpret its creations.
Caroline will have a very limited equipment but infinite space and freeedom. Conversely, both city girls, in Lille and Paris, will be under the constraint of their well-equiped but small kitchens. Ingredients will also be sometimes hard to find according to the seasons or geography. All these conditions will represent an important lever of inventiveness.
By connecting those two creative poles, we question comfort and prosperity on the food front. A culinary adventure, made of resourcefulness, filled with humor, and recipes outside of the overrun grounds.
Anthony leads l’Observatoire Mobile