Gourmet Objects: The new generation and their recipe for the multi-sensory culinary arts

Alice Moireau

Entrepreneur and gourmet

Alice Moireau has always been fascinated by the world of cooking and good products. After graduating in design at Estienne art school and in communications at Sciences Po Paris, Alice worked in New York as a food stylist, then in Los Angeles on the creation of a food show, before returning to France where she joined Le Fooding as an events producer. At the same time, a book of 60 recipes was published in 2021 by Éditions La Martinière and she launched her tableware brand TABLE in 2022. In July 2023, Alice opened Le Chalet Olivet, a wooden house built in 1862 on the banks of the Loiret river, which she decorated and renovated over a period of 1 year.

Yuan Yuan

Food and object designer

Yuan Yuan, a Chinese designer in France since 2006, crafts poetic human-environment interactions. Her Paris-based Yuan Yuan Design Studio, established in 2014, merges wellness, culture, and sustainable lifestyle into unique sensory experiences. Combining food, innovation and tech, she presents multidimensional sensory interactions in France, China and Italy.

Marion Chatel-Chaix

Artistic director & Food designer

Since 2014, Marion Chatel-Chaix has been the visionary founder of the food design studio Exquisite. With her 13 years background in fashion and trend forecasting, she employs these methodologies to collaborate with chefs and food brands. She extends her influence beyond the plate to enhance the overall dining experience, emphasizing the holistic nature of eating. In her TEDx talk she gives the recipe of our Proust madeleines. In her podcast Chefs d’œuvre, she talked with leading gastronomic figures, exploring their creative processes. In "Hors d’œuvre," she shares her unique perspective on the role of a culinary designer. Early 2024, she’ll launch "Œuvrer," the third chapter of this project.

Nathalie Degardin

Journalist