As Milan Design Week 2012 is coming to an end, furniture companies and design-savvy foodies are saying hello to each other and renewing their appointment for next year’s edition. Discipline, a new design company that dialogues with simplicity by proposing furniture and small objects crafted with natural materials like cork and bamboo, said goodbye to Salone with an informal brunch at a garden house just a few meters from Duomo and San Babila square. Simple treats like bruschette and baked potatoes where prepared directly at the Discipline pop-up Café set up for the occasion, with the Italian collective Arabeschi di Latte taking care of both the delicious catering and the styling for the event.
ARCLINEA NEW SHOWROOMArclinea and the Design Cooking School founded by the Italian furniture company in 2011, have also completed their Design Week thematic events at the company’s showroom in central Milan (in the picture above), with a food evening all about natural treats prepared with honey. The event that went on from April 17th to April 20th, included cooking courses and degustations spanning from veggie food to stylish tastings. Of course, the School’s lessons will continue privately even after the end of Salone. French food designer Agathe Bouvachon was present this year at Meet My Project, a smart design foundation that promotes young creativity.
CRICKET BISCUITS AND CRUNCHY CRI-CRI
Last but not least, on Sunday 22nd the food designer from Milan-based Fooda groupGiulia Tacchini (in the picture below) presented a showcooking event where insects where at the basis of each recipe. Visitors at Cooking with Insects event where challenged to introduce insects in their everyday diet starting with a series of desserts prepared with apparently not-so-mouthwatering ingredients. The menu included cricket biscuits (prepared with sugar, butter, eggs and cricket flour), Chocolate Crickets and Crunchy Cri-Cri. Apparently, some insects taste great with lemon and ginger!
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.