PROCESS

From waste to vessel
In the studio, collected materials are boiled, dried, crushed, and sieved before being transformed into a food-safe paste. Each batch has its own character: eggshells leave chalky whites, oyster shells reveal fragments of layered skin, pistachio husks add warm tones, and wood shavings bring texture and structure.

Fragility as a cycle
When a plate breaks, it does not end its life. The fragments are ground down, folded back into the recipe, and shaped again. Fragility is not a flaw but part of the cycle — proof that nothing is wasted, and everything can return.

Natural inspiration
The forms are guided by natural architectures such as nests and shells — asymmetrical, tactile, protective. Some resemble eggs resting in woven nests, others echo the layered structures of wasp paper or oyster shells. Each object is both functional and narrative.

QR-code
Each piece carries a discreet QR-code linking to a digital archive. By scanning it, guests can discover where the material came from, which chefs contributed, and how the object was made. The vessel becomes more than a plate: an anchor that keeps its story alive long after the meal.