Apesanteur
Claus Riedel, the famous crystal maker, once said that the design of a wineglass could alter our perception of how its contents tasted.
Similarly, I became interested in seeing how dishware could enhance the food
it contains. Using traditional glassblowing techniques, I developed a series of double-walled dishes that seemingly float above the table—elevating, literally and figuratively, their contents.
Apesanteur means weightlessness in French, and, indeed, it is a way of presenting food that makes the ritual of eating a special one, suspended in time and space.
