[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"catalog-petite-friture-a-table-2016":3,"$f54gFciXR1FznWJVNft3TqcXl0B8GYbPbga8lnvghe78":173},{"id":4,"title":5,"slug":6,"image":7,"source":8,"brand_name":9,"brand":10,"brand_slug":11,"file_size":12,"pages":13,"pages_count":168,"matched_pages":169,"match_count":170,"two_pages":171,"show_text":172},5406,"A Table 2016","petite-friture-a-table-2016","\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.1.png","http:\u002F\u002F127.0.0.1:8000\u002Fprivate\u002Ffiles\u002F29\u002F3730931010de2cf4bc5dfb9c13a20c.pdf","Petite Friture",1828,"petite-friture","6.6 MB",[14,17,21,25,29,33,37,41,45,49,53,57,61,65,69,73,77,81,85,89,93,97,101,105,109,113,117,121,125,129,133,137,141,145,149,153,157,161,165],{"image":7,"text":15,"number":16},"09 \u002F 2016\nCONVERSATIONS CULINAIRES\nà table\n",1,{"image":18,"text":19,"number":20},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.2.png","CONVERSATIONS CULINAIRES\nà table\n",2,{"image":22,"text":23,"number":24},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.3.png","make good things happen.\nAmélie du Passage\nAu delà d’un lieu de retrouvailles et de découvertes, \nla table PETITE FRITURE se vit comme un moment, \nmarquant et singulier. Un temps vivant, fait d’étonnantes \ndécouvertes \nvisuelles, \nsensorielles, \ngustatives \net \nhumaines.\nÀ cette table, il y a des pattes : celles de designers, \nd’artisans, de talents culinaires et artistiques.\nIl y a également des goûts : prononcés, surprenants, et \ntous très personnels. Ils bousculent volontiers les sens \net jouent avec les perceptions.\nMais il y a surtout des mélanges ; de sensibilités, \nde matières et de savoir-faire. Epicés, inattendus \net savoureux, ils sont le fruit de belles rencontres et \nd'échanges que toute l’équipe PETITE FRITURE prend \nplaisir à vous raconter et vous refaire vivre.\nPrenez place à nos côtés à la rencontre de ces talents, \nREVOL, Studio Appétit et les designers de ce moment \n« à table ».\nbienvenue !\n",3,{"image":26,"text":27,"number":28},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.4.png","welcome!\nMore than a meeting place and a place of discovery, \nthe PETITE FRITURE table should be viewed as an \nindividual moment in time. A dynamic time comprising \nof astonishing visual, sensory, taste and human \ndiscoveries.\nAt this table there are place settings : those of designers, \nof artisans, and of culinary and artistic talents.\nThere are also flavours: pronounced, surprising and all \nextremely personal. They happily nudge our senses and \nplay with perceptions.\nAbove all there are mixes: of delicacies, of materials \nand of savoir-faire. Spicy, unexpected and flavoursome, \nthey are the fruit of meetings and conversations that all \nof the PETITE FRITURE team enjoys telling and reliving \nwith you.\nPull up a seat next to us and to the combining of all of this \ntalent, REVOL, Studio Appétit, and for the designers of \nthis moment “à table”.\nmake good things happen.\nAmélie du Passage\n",4,{"image":30,"text":31,"number":32},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.5.png"," \nSuccession\n26 \nLa collection\n32 \nFärg & Blanche  \n  Conversation\n36 \nREVOL  \n  Découverte\n \nSo-sage, Cast, Tubercule\n46 \nSam Baron  \n  Dialogue\n52 \nstudio vit  \n  Connexion\n58 \nSCMP DESIGN OFFICE  \n  Rencontre\n61 infor mations techniques\n \nle design de la table\n12 \nIntroduction\n14 \nà table\n18 \nLes recettes\n22 \nStudio Appétit  \n  Dégustation\nsommaire\n",5,{"image":34,"text":35,"number":36},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.6.png","le design de \nla table\n10\n11\n",6,{"image":38,"text":39,"number":40},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.7.png","Le design de la table\nDiscussions of tastes and colours.\nTongues that relax and rejoice.\nDes langues qui se délectent \net qui se délient.\nDes discussions \nde goûts et de couleurs.\nEn explorant l’univers de la table, PETITE \nFRITURE poursuit l’ambition de vous faire \nvivre un moment heureux et convivial, mais \ndans un esprit nouveau, dans ce qu’il a de \nplus matériel mais aussi de plus impalpable. \nUn moment entier et particulier, qui distille \nses valeurs.\nUne table qui éveille d’abord la vue, le \ntoucher et le goût, avec des pièces de service \net de dégustation signées Färg & Blanche \net réalisées par REVOL. Des pièces qui \nexaltent le caractère brut et organique des \naliments. Et font corps avec les plats.\nUne table vivante, presque spectacle, qui \ninvite avec la complicité de Studio Appétit à \ndes interactions malicieuses et gourmandes \navec ceux qu’elle met en appétit.\nUne table où les langues se délectent et \nse délient, pour faire d’un lieu unique un \nmoment inoubliable, relevé de rencontres \nsucrées, piquantes et savoureuses.\nCe design de la table par PETITE FRITURE \nn’est pas une simple expérience ; il est \nune invitation, chaleureuse et intime, à \nprendre place et à se nourrir des plus belles \ninfluences.\nBy exploring the world of the dining table \nPETITE FRITURE follows in its ambition to \nentice you to live happily and convivial in \nthe moment. All of this in a new spirit, which \nis very much material, but also which is \nintangible. A moment that is of itself ; that \ndistils its values.\nA table that first draws your attention, \nthrough touch and taste, with a table service \nand tasting plates designed by Färg & \nBlanche and created by REVOL.These are \npieces that exude the raw and organic nature \nof foods, expressed through the dishes.\nIt is a living table, almost a spectacle that \nintroduces with the aid of Studio Appétit \nmischievous and desirous interaction with \nthose that whet your appetite.\nA table where tongues relax and rejoice in \norder to create a unique and unforgettable \nmoment, \nof \nsweet, \nspicy \nand \ntasty \nencounters.\nThis table design by PETITE FRITURE \nis not just a simple experience; it is an \ninvitation, both warm and intimate to pull \nup a seat and to entertain from the most \nbeautiful inspirations.\nTable design\nen.\n- le design de la table\n13\n12\n",7,{"image":42,"text":43,"number":44},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.8.png","- le design de la table\nle design de la table -\n14\n15\n",8,{"image":46,"text":47,"number":48},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.9.png","- le design de la table\nle design de la table -\n16\n17\n",9,{"image":50,"text":51,"number":52},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.10.png","Recette : \nLes escargots\nUne fleur ornée : rencontre juteuse entre \ntradition française et saveurs suédoises.\n \n • 1 petite gousse d'ail écrasée \n• 150gr de beurre doux ramolli \n• 1 zeste de citron \n• 1\u002F2 tasse d’aneth hachée \n• 1 cuillère à soupe de menthe\n \n  fraîche hachée \n \n • 1 cuillère à soupe de vin blanc sec \n• 12 à 16 escargots (de bonne qualité,\n \n  en conserve) \n \n • 12 à 16 coquilles d’escargot \n• Sel et poivre \n• Ciboulette \n• Fleurs de saison comestibles \n• Gros sel non traité (pour la cuisson)\nMélanger \nle \nbeurre \navec \nles \nherbes \naromatiques, l’ail et le vin \u002F Assaisonner \nde sel et de poivre \u002F Laisser reposer au \nréfrigérateur pendant une nuit.\nPréchauffer le four à 220°C avec la grille en \nposition centrale.\nGarnir chacune des coquilles d’une demi-\ncuillère à café de beurre aromatisé \u002F Placer \nles escargots dans la coquille et combler \navec le beurre aromatisé \u002F Dans un plat \npeu profond, sur une base de gros sel \n(pour la stabilité), disposer les coquilles, \ncôté beurre sur le dessus \u002F Faire cuire les \nescargots jusqu’à la fonte complète du \nbeurre (4 à 6 minutes) \u002F Saupoudrer chacun \ndes escargots avec la ciboulette coupée en \nbiseau \u002F Parsemer de fleurs et servir chaud.\nCombine butter with herbs, garlic, wine \n\u002F Add salt and pepper to desired flavour \u002F \nfridge overnight.\nPreheat oven to 220°C with rack in middle \nposition.\nFill ½ tsp of herb butter in every shell \u002F Place \nsnails and top with remaining butter \u002F Place \non kosher salt (for stabilizing) in a shallow \nbaking dish butter sides up \u002F Bake snails \nuntil butter is melted and sizzling, 4 to 6 \nminutes \u002F Garnish with thin diagonal cuts of \nspring onion \u002F Place edible flowers on each \nsnail \u002F Sprinkle remaining flowers and serve \nimmediately.\nA flower adorned zesty encounter between \nFrench tradition and Swedish flavours.\n \n • 1 small crushed garlic clove  \n• 150gr unsalted butter, softened \n• Zest of 1 medium lemon \n• 1\u002F2 cup of chopped dill \n• 1 tbsp of chopped fresh mint \n• 1 tbsp dry white wine \n• 12 to 16 snails (good quality, canned) \n• 12 to 16 sterilized escargot shells \n• Salt and pepper \n• Spring onion \n• Edible seasonal flowers \n• Coarse salt (for baking)\nRecipe:\nThe snails\nen.\n- le design de la table\nle design de la table -\n19\n18\n",10,{"image":54,"text":55,"number":56},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.11.png","Recette : \nSmoothie\nRecipe:\nSmoothie\nen.\nUne explosion de couleurs.\n \n • ½ tasse de myrtilles \n• ½ tasse de framboises \n• ½ tasse de fraises \n• ¼ tasse de betterave coupée en dés \n• 2 cuillères à soupe d’amande \n• 1 ½ de lait d’amande \n• 1 cuillère à café de graines de chia \n• 2 tasses de pousses d’épinard\nPlacer tous les ingrédients dans un mixeur \u002F \nVerser le lait d’amande \u002F Mixer jusqu’à obtenir \nla texture désirée (environ 30 secondes) \u002F Si \nbesoin ajouter de l’eau ou du lait pour une \ntexture plus onctueuse.\nPlace all solids in a blender \u002F Pour in almond \nmilk \u002F Blend for approx. 30 sec or until \ndesired texture \u002F If needed add water or milk \nfor a smoother texture.\nA blast of colour.\n \n • ½ cup blueberries \n• ½ cup raspberries \n• 1 cup strawberries \n• ¼ cup diced beets \n• 2 tbsp almond \n• 1 ½ cups almond milk \n• 1 tsp chia seeds \n• 2 cups of baby spinach\n- le design de la table\nle design de la table -\n21\n20\n",11,{"image":58,"text":59,"number":60},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.12.png","Dégustation \nd’idées avec \nStudio Appétit\nLa rencontre avec Ido Garini, créateur de \nStudio Appétit, s’est bien évidemment faite \nautour d’une table.\nIdo est un chef, dans tous les sens du terme. \nIl pense la table, la cuisine et les goûts \ncomme un artificier : telle une succession \nde tableaux, ses mises en scènes mettent \nla gastronomie en couleur, en perspective \nvoire parfois en abîme.\nConverser avec Ido est un régal. Collaborer \navec lui est un délice.\nC’est ainsi qu’il a concocté pour nous \nrecettes et mises en scènes, qui mettent \nà l’honneur le nouveau service de table de \nFärg & Blanche mais qui sont aussi une \ninvitation à partager un moment à une table \nqui nous ressemble.\nIdo Garini – Directeur de création du Studio Appétit.\nIdo Garini est le fondateur et directeur de création \ndu Studio Appétit. Reconnu dans le monde entier \ncomme un pionnier dans l’intégration de l’art culinaire \net « l’acte de manger » dans le design contemporain, \nl’art et aussi le marketing. Il commence à travailler très \njeune dans l’univers de l’hospitality. Il obtient ensuite \nun diplôme en design (industriel et graphique), poursuit \nses études à l’institut culinaire français et à l’université \nde Yale, gagnant un large éventail d’expériences et de \nconnaissances dans les disciplines de conception pour \nles industries créatives et le monde culinaire. Depuis \nl’ouverture de son studio il y a plus de cinq ans, basé \naujourd’hui à Den Haag (Pays-Bas), Ido a collaboré avec \nde nombreuses institutions telles que le V & A, le Holon \nDesign Museum, des grandes marques de design comme \nMoooi, Laufen ou PETITE FRITURE, des sociétés comme \nCheckpoint. Ido collabore souvent avec des partenaires \ndes medias tels que le magazine Wallpaper, et son travail \na été présenté dans des dizaines de magazines, des \nlivres et des plates-formes en ligne à travers le monde.\nThe meeting with Ido Garini, creator of \nStudio Appétit, obviously happened around \na  dinner table.\nIdo is a chef in every sense of the word. \nHe thinks of the dining table, the food and \nthe tastes as a production; that of a series \nof scenes, his presentations bring the food \ninto colour, in perspective and sometimes \nthrowing a curveball.\nTo talk with Ido is a treat. To collaborate with \nhim is a delight.\nIt is from here that he devised some recipes \nand presentations for us. They highlighted \nthe beauty of the new table service of Färg \n& Blanche but that also act as an invitation \nto share a moment at a table that we like.\nIdo Garini - Creative director Studio Appétit.\nIdo Garini is the founder and creative director of Studio \nAppétit. Renowned world wide as a pioneer in the \nintegration of culinary art and the act of eating within \nthe contemporary design, art and also marketing and \nPR world. Following work in the hospitality industry at a \nyoung age, he graduated from design school (industrial \n& graphic) and continued his studies in select courses at \nthe French culinary institute and Yale university, gaining \na broad spectrum of experience and knowledge in the \ndesign disciplines, creative industries and the culinary \nworld. Since opening the studio over five years ago, \nbased today in Den Haag (Netherlands), Ido has gained \na long and respectable client list from institutions such \nas the V&A, Holon design Museum, leading design \nbrands like Moooi, Laufen or PETITE FRITURE, and big \ncorporations like Checkpoint. Ido often collaborates with \nbig media partners such as Wallpaper magazine, and his \nwork has been featured in dozens of magazines, books \nand online platforms around the globe.\nTasting ideas with \nStudio Appétit\nen.\n- le design de la table\nle design de la table -\n22\n23\n",12,{"image":62,"text":63,"number":64},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.13.png","Succession\n24\n25\n",13,{"image":66,"text":67,"number":68},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.14.png","Succession -\n- Succession\n26\n27\n",14,{"image":70,"text":71,"number":72},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.15.png","Succession -\n- Succession\n29\n28\n",15,{"image":74,"text":75,"number":76},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.16.png","Succession -\n- Succession\n30\n31\n",16,{"image":78,"text":79,"number":80},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.17.png","Fondé à Stockholm en 2010, le studio Färg & Blanche \nest composé du designer suédois Fredrik Färg et de \nla designer Emma Marga Blanche, née en France. Le \nstudio s’exprime dans de nombreux champs du design. \nLe duo collabore autant avec des marques établies BD \nBarcelona Design, Gärsnäs, Zero and Design House \nStockholm, qu’il développe ses propres créations en \nautoédition, ou encore se confronte à des pièces limitées \npour des galeries. Reconnu pour leur fibre expérimentale, \noù chacune des expériences et découvertes en amènent \nd’autres, Fredrick et Emma Marga évoluent sans peine \nentre design artisanal et production industrielle sans \njamais perdre leur identité.\nConversation avec \nFärg & Blanche\nSuccession : un nom qui va aussi bien à \nla collection qu’à l’histoire de la rencontre \nentre PETITE FRITURE et Färg & Blanche.\nComme de multiples signes qui se répètent, \nrésonnent les uns avec les autres, pour \nnaturellement aboutir à LA rencontre, nos \nchemins se sont souvent croisés. \nLeur travail de recherche autour des formes \norganiques, d’abord appliqué à la sculpture \net au mobilier, n’a pas manqué de nous \nétonner. Nous l’avons suivi, vu évoluer au \ncours des années, et prendre vie peu à peu \ndans des objets de plus en plus usuels.\nCe qui était au départ une expérimentation \ns’est transformée en une réflexion dynamique \nsur l’évolution de l’Homme ; sur le lien entre \nson origine brute et la maîtrise d’une forme \nde sophistication. Un lien matérialisé par \nl’usage de corde, et des stigmates qu’elle \nlaisse sur la matière de travail qu’a été le \nfeutre, avant d’être figé définitivement.\nEn imaginant ensemble cette ligne d’arts de \nla table, nous avons poussé cette expérience \nencore plus loin : en figeant ces formes dans \nune porcelaine qui, avec le jeu des moules, \ncrée l’illusion d’une matière encore en \nmouvement.\nSuccession: a name that suits the collection \nas well as it does the history of the meeting \nbetween PETITE FRITURE and Färg & \nBlanche.\nLike multiple repeated signs, resonating with \neach other to finally arrive at THE meeting, \nour paths often crossed.\nTheir work on organic forms, firstly applied \nto sculpture and furniture never failed to \nsurprise us. We followed them, we saw \nthe evolution throughout the years, and \ntaking life in objects that were increasingly \ncommon.\nSomething that started as an experiment \ntransformed itself into a ever changing \nreflection on the evolution of man.  The link \nbetween the raw origins and the mastery \nof a sophisticated form.  A link that here is \nrepresented by the usage of cord, and of the \nmarks that are left on the material which was \nfelt, before being definitively fixed.\nBy creating this line of tableware we pushed \nthis experience even further. We created \nthese forms in porcelain that with the \ncollection of moulds creates an illusion of \nthe material that is still moving.\nStockholm based design studio Färg & Blanche was \nfounded in 2010 by the Swedish designer Fredrik Färg \nand designer Emma Marga Blanche, born in France. \nAs a studio, they work across a wide variety of fields, \ncollaborating with established furniture brands such as \nBD Barcelona Design, Gärsnäs, Zero and Design House \nStockholm to name a few, as well as producing their own \ncollections and limited art pieces for galleries. Known \nfor their experimental stance, where each expression \ninforms the other, they effortlessly move between \nexclusive hand made one offs and industrial production, \nwithout ever losing their distinctive touch.\nen.\nConversation with \nFärg & Blanche\nSuccession -\n- Succession\n32\n33\n",17,{"image":82,"text":83,"number":84},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.18.png","Succession -\n- Succession\n34\n35\n",18,{"image":86,"text":87,"number":88},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.19.png","Découverte mutuelle, \navec REVOL\nLorsque le projet de créer une ligne d’arts \nde la table a germé, nous avons cherché \nun fabricant qui puisse nous aider. En \nrencontrant REVOL, nous avons trouvé un \nartisan qui nous a fasciné. Et avec qui nous \npartageons une sincère affinité.\nIl nous a invités sur ses terres, dans la \nDrôme, où nous nous sommes imprégnés de \nses presque 250 ans d’histoire. \nHistoire avec un grand H, mais aussi \nhistoires avec un s, car cette manufacture \nn’a cessé de se réinventer, au contact des \nplus grands noms du patrimoine artistique, \nindustriel et gastronomique français : Lampe \nBerger, Ricard… et aujourd’hui les grands \nchefs comme Régis Marcon.\nAvec PETITE FRITURE, REVOL est revenu \naux techniques traditionnelles de façonnage \ndu moule afin de respecter et répondre \nà l’exigence des lignes et de l’aspect de \nsurface de la collection SUCCESSION.\nTravailler ensemble la porcelaine culinaire a \nété incroyablement savoureux : la noblesse \net la résistance de la matière permettent \nun usage quotidien aussi bien pour les \npréparations que la cuisson et le service ; \nsa finesse et ses contrastes entre état brut \net émaillé permettent, eux, de parfaire les \nfinitions, aussi bien visuelles, tactiles... que \ngustatives !\nWhen this project to  create a tableware \nline had evolved we next looked for a \nmanufacturer that could help us.\nBy meeting REVOL we found an artisan that \nfascinated us, and with whom we share a \ngenuine affinity.\nThey invited us to their home, in the Drôme \nwhere we lapped up their almost 250 years \nof history.\nHistory with a capital H, but also in the \nplural. This is a manufacturer that has not \nstopped \nreinventing \nitself, \ncoming \ninto \ncontact with the biggest names in artistic, \nindustrial and gastronomic heritage: Lampe \nBerger, Ricard… And today with great chefs \nsuch as Régis Marcon.\nWith PETITE FRITURE, REVOL returned \nto traditional techniques of mould creating \nin order to respect and to respond to the \nrequirements of the lines and of the surface \nappearance of the SUCCESSION collection.\nWorking together on culinary porcelain was \nincredibly tasty: the superiority and the \nresistance of the material allows for daily use \nas much for preparation, as for cooking and \nserving. Its finesse and the contrast between \nthe raw and enamelled state allowed REVOL \nto perfect the finishes, that are as visual as \nthey are tactile… they are truly sensory!\nen.\nA mutual discovery \nwith REVOL\n“After all, we are only \n242 years apart”\nOlivier Passot — Direction générale - REVOL\nSuccession -\n- Succession\n36\n37\n",19,{"image":90,"text":91,"number":92},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.20.png","REVOL est une manufacture française de porcelaine créée en 1768. \nDirigée par la même famille depuis sa création, aujourd’hui par Olivier \nPassot (9ème génération !), REVOL travaille la porcelaine culinaire \navec exigence et passion. La fabrication est 100% française, faite dans \nl’usine historique installée à Saint-Uze dans la Drôme.\nReconnue pour son excellence dans l’univers de la cuisine avec des \nplats d’une résistance légendaire, REVOL a su maintenir tout au long \nde son histoire, une ébullition constante. Développer des produits \ntoujours plus innovants – beaux, fonctionnels, performants –, relever \ndes challenges et des défis techniques pour porter l’innovation et \npoursuivre une politique de développement dans le monde – REVOL \nest aujourd’hui présent dans 84 pays. Cette volonté de réussite est \nsoutenue par des hommes et des femmes passionnés et de talents.\nEnfin, parce que la cuisine est aujourd’hui l’affaire de professionnels \ninspirés autant que d’amateurs passionnés, REVOL est passé « de la \ncuisine à la table », en créant des services tout aussi exceptionnels \nrespectant le même niveau d’exigence, collaborant au passage avec \nde grands chefs, dont Régis Marcon. \nSa conviction : l’audace et la créativité en cuisine et sur la table révèlent \nqui nous sommes.\nCOOK YOUR STYLE !\nREVOL is a French porcelain manufacturer created in 1768. Run by \nthe same family since its creation, currently by Olivier Passot (9th \ngeneration!), REVOL works culinary porcelain with exacting standards \nand passion. The manufacturing is 100% French, and carried out in the \nhistoric factory in Saint-Uze in the Drôme. \nRenowned for its excellence in the culinary universe with legendary \nresistance plates, REVOL has known how to maintain a constant \neffervescence. Developing products that are each time more innovative \n– beautiful, functional, and performing –, rising to the challenges and \nthe technical challenges in order to continue the innovations. This \nfollowed closely by a policy on international development – REVOL is \ntoday present in 84 countries –. This desire to succeed is upheld by \nthe passionate and talented men and women that work for them.\nIn short, because today the kitchen is as much inspired by the \nprofessionals as by the passionate amateurs REVOL has gone \nfrom “the kitchen to the table” by creating exceptional service sets \nrespecting the same exacting standards, collaborating along the way \nwith great chefs, for example Régis Marcon.\nIts conviction: daringness and creativity in the kitchen reveal who we are.\nCOOK YOUR STYLE!\nSuccession -\n- Succession\n38\n39\n",20,{"image":94,"text":95,"number":96},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.21.png","So-sage\nCast\nTubercule\n40\n41\n",21,{"image":98,"text":99,"number":100},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.22.png","So-sage -\n- So-sage\n43\n42\n",22,{"image":102,"text":103,"number":104},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.23.png","So-sage -\n- So-sage\n45\n44\n",23,{"image":106,"text":107,"number":108},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.24.png","- A sausage as an appetizer?\n- No, as an optical illusion.\nDialogue avec \nSam Baron\nSam Baron et PETITE FRITURE, c’est \ncomme deux enfants qui se sont mis \nspontanément \nà \njouer \nensemble… \nen \noubliant presque qu’il s’agissait de travail.\nÇa a commencé avec cache-cache, et Sam \nqui cachait des lapins dans des boites et \nderrière des assiettes.\nEt, depuis, ça a continué, jusqu’à nous \ndonner rendez-vous dans une boucherie \nnew-yorkaise, \nsous \nun \nplafond \nde \nsaucisses… et nous donner l’irrépressible \nenvie de les mettre en lumière. \nAinsi sont nées les lampes So-sage. Des \nluminaires pas si sages, mais irrévérents et \ndrôlement élégants, comme une gastronomie \nfine et inventive que l’on savoure en souriant.\nSam Baron and PETITE FRITURE, they are \nlike two children who spontaneously decided \nto play together… all the while forgetting \nthat they were actually working.\nIt started with hide and seek, Sam hid \nbunnies in pots and behind plates. It has \nsince continued, most recently giving us \ndirections to meet in a New York butchers \nunder a ceiling of sausages… And from here \nto give us the absolute need to light these up.\nThis was how the lamps So-Sage came \nabout. Lamps that are not so wise, but \ncheeky and funnily elegant, like inventive \nfine dining that we taste whilst smiling.\nen.\nDiscussions with \nSam Baron\nNé en France en 1976, Sam Baron est diplômé en Design \nde l’École des Beaux-Arts de Saint-Étienne et a obtenu \nun post diplôme à l’École des Arts Décoratifs de Paris. \nIl est designer indépendant et dirige actuellement le \ndépartement Design de Fabrica, centre de recherche en \ncommunications de Trévise. Il vit entre Paris, Lisbonne \net Trévise. Ses réalisations sont représentées par de \ngrandes galeries internationales et de grands fabricants : \nZanotta, Ligne Roset, Nilufar, Secondome et bien \nd’autres. Il réalise régulièrement de belles et abordables \ncollections pour le public, des collections que l’on peut \nretrouver dans le catalogue La Redoute en France, ou \nCasamania en Italie. En 2010, il est élu « Designer de \nl’année » au salon Maison & Objet. Sam Baron génère \nun dialogue artistique entre le savoir-faire traditionnel et \ndes formes ultra-contemporaines.\nBorn in France in 1976, Sam Baron has a degree in \nDesign from the Fine Arts School of Saint-Étienne and \nhas a post-graduate degree from the National Decorative \nArts School of Paris. Baron is an independent designer \nand currently heads the design department of Fabrica, \nin the communications research centre in Treviso. He \nlives between Paris, Lisbon and Treviso and presents \nhis designs through the biggest international galleries \nand manufacturers - Zanotta, Ligne Roset, Nilufar, \nSecondome and others. He regularly dedicates beautiful \nand affordable collections to the public, collections \nthat today can be found in the La Redoute catalogue in \nFrance, or Casamania in Italy. In 2010 he was awarded \nthe ‘Designer of the Year’ at Maison & Objet. Sam Baron \ngenerates an artistic dialogue between traditional savoir-\nfaire and ultra-contemporary forms.\nSo-sage -\n- So-sage\n46\n47\n",24,{"image":110,"text":111,"number":112},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.25.png","Cast -\n- Cast\n49\n48\n",25,{"image":114,"text":115,"number":116},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.26.png","Cast -\n- Cast\n50\n51\n",26,{"image":118,"text":119,"number":120},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.27.png","Cela s’est passé à Londres. À l’hôtel Ace \npour être précis.\nDes designers étaient invités à repenser la \nmise en lumière du hall de l’hôtel. Nous nous \ny sommes rendus. Et avons été éblouis.\nVeronica et Elena, qui composent le studio \nvit, ont les pieds bien sur terre. Elles \ns’appellent vit – blanc en suédois - car \nelles aiment cette couleur et sa simplicité. \nMais leur travail, lui, défie la gravité et nous \navons adoré léviter avec elles.\nLes lampes CAST n’ont rien de blanc, mais \nune transparence aérienne ou aquatique, \nqui communique la pureté et l’essentialité \nd’une manière bien plus sensible et qui \néclaire chaque moment avec une singulière \nintensité.\nNous nous sommes très vite entichés de \nstudio vit, et sommes fiers de vous les \nprésenter.\nIt all happened in London, at Ace Hotel to \nbe precise.\nThe designers were invited to rethink the \nlighting of the hall of the hotel. We went \nthere. We were astounded.\nVeronica and Elena, who make up studio \nvit, have their feet firmly on the ground. They \ncall themselves vit – white in Swedish – due \nto their love of the colour and its simplicity. \nTheir work however, it defies gravity, and we \nloved floating with them.\nThe CAST lamps have nothing white about \nthem, but an airy transparency – or aquatic \n– this is what conveys the purity and the \nsensuality so delicately, and that lights each \nmoment with a singular intensity.\nWe were very quickly infatuated with studio \nvit, and are very proud to present them to you.\nA connection \nwith studio vit\nstudio vit, studio suédois basé à Londres, fondé en \n2010 par Helena Jonasson et Veronica Dagnert, est \nnourri par la vision commune d’un duo venant d’univers \ndifférents : Helena est diplômée en design industriel \net Veronica en design de mode et design graphique \n(Central Saint-Martins).\nstudio vit œuvre dans différents domaines : design \nd’espace, design de mobilier et luminaire. S’inspirant \nde formes et objets archétypaux, il est essentiel pour \nle studio de créer des objets pérennes, minutieusement \npensés et travaillés avec un attachement tout particulier \npour le détail.\nstudio vit joue de juxtaposition de formes élémentaires, \nde matériaux, volumes et espace. Pour le duo, les objets \ndoivent coexister dans un ensemble harmonieux, tout en \ntensions et déséquilibres. La matérialité est centrale et \nchaque matériau est apprécié pour ses caractéristiques \npropres, que ce soit pour son poids, sa texture ou sa \ncouleur.\nstudio vit was founded in London by Helena Jonasson \nand Veronica Dagnert in 2010. They come from \ndiverse backgrounds, Helena with a BA in Industrial \nDesign and Veronica with a BA in Fashion and an MA \nin Communication Design from Central Saint Martins. \nHowever, these diverse backgrounds complement each \nother, allowing the designers to have a wide range of \nprojects, fuelled by a joint vision.\nstudio vit designs furniture, lighting and spaces. \nReferencing archetypal objects and forms, it is essential \nfor the studio to design long lasting, carefully considered \nand well made products with great attention to detail.\nstudio vit’s main interest lies in the relationship \nbetween elementary form, material and volume and \nhow these elements relate to a space. Objects coexist \nharmoniously, but simultaneously recall tension and \nimbalance. Materials are a central theme and each is \nvalued for its inherent characteristics, whether it be \nweight, texture or colour.\nen.\nConnexion avec \nstudio vit\n- It is beautiful.\n- There is nothing to add.\nCast -\n- Cast\n52\n53\n",27,{"image":122,"text":123,"number":124},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.28.png","Tubercule -\n- Tubercule\n55\n54\n",28,{"image":126,"text":127,"number":128},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.29.png","Tubercule -\n- Tubercule\n56\n57\n",29,{"image":130,"text":131,"number":132},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.30.png","Cette création de Morgane Pluchon et \nSébastien Cluzel est née de l’envie de faire \nune pause. De poser le crayon, de fermer \nles cahiers, de cesser un moment d’imaginer \nle quotidien, pour mieux se laisser inspirer \npar lui.\nNous avons fait cette pause avec eux, et les \navons accompagnés au marché. Et avons \nchoisi ensemble des patates. Sans dessin \npréalable, sans représentation idéalisée \nd’une nature parfaite, nous nous sommes \nlaissés séduire par leurs têtes – osons dire \n« tronches ».\nLe résultat est un OVNI qui a le pouvoir \nmagique de faire sourire chacun d’entre \nnous encore aujourd’hui, à chaque fois \nque nous le regardons. TUBERCULE, une \npatère patate qui, grâce à l’emploi du béton \nbrut teinté dans la masse, parvient à donner \nau végétal l’apparence du minéral.\nThis creation by Morgane Pluchon and \nSébastien Cluzel was born of the desire to \nhave a break. To lay down the pencil, close \nthe books and to stop a minute to think about \ndaily life and to be more inspired by it.\nWe had this break with them and we all \nwent to the market. We even chose the \npotatoes together. With no planned drawing, \nno perfect representation of nature we let \nourselves be seduced by their heads – dare \nwe say “faces”.\nThe result is a UFO with a magic power to \nmake everyone smile, every time that we \nsee them. TUBERCULE is a potato peg, \nthat thanks to the use of dyed concrete, \nmanages to make something vegetable \nappear mineral.\nMeeting with \nSCMP DESIGN \nOFFICE\nSCMP DESIGN OFFICE réunit les designers français \nSébastien Cluzel et Morgane Pluchon. Après des études \ncommunes à l’École Supérieure d’Art et Design de Saint-\nÉtienne, Sébastien décide de compléter son cursus en \nrejoignant le master Design de Produit à l’ECAL \u002F École \nCantonale d’Art de Lausanne tandis que Morgane part \ntravailler à travers l’Europe. Ils se retrouvent en 2015 \npour présenter une première collection d’objets au \nSalone Satellite à Milan, ce qui marquera le lancement \nde leur studio.\nAvec un certain regard sensible sur la fonctionnalité, le \nduo explore les relations entre le dessin et les objets du \nquotidien. Leurs recherches les amènent à travailler dans \ndifférents domaines, tels que le mobilier, le luminaire, la \nscénographie, les accessoires.\nSCMP DESIGN OFFICE brings together French designers \nSébastien Cluzel & Morgane Pluchon. After their design \nstudies at ESAD of Saint-Étienne, Sébastien decide \nto complete his curriculum with a Masters in Product \nDesign at ECAL\u002F University of Art and Design Lausanne \nwhereas Morgane went to work throughout Europe. \nThey came together in 2015 to show their first objects \nat SaloneSatellite, in Milan which marked the beginning \nof the studio.\nWith a certain delicate eye for functionality, they explore \nthe relationship between drawing and everyday objects. \nTheir research leads them to work in different fields like \nfurniture, lighting, exhibition and products.\nen.\nRencontre avec \nSCMP DESIGN \nOFFICE\n- We want to have fun.\n- Us too!\nTubercule -\n- Tubercule\n58\n59\n",30,{"image":134,"text":135,"number":136},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.31.png","info r mations \ntechniques\n60\n61\n",31,{"image":138,"text":139,"number":140},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.32.png","SUCCESSION \nArts de la table \nSuccession est une ligne complète de 8 pièces \nincluant 3 formats d’assiette, 1 bol et 1 saladier,  \n1 pichet, 1 tasse à thé et 1 tasse à café, qui \nexiste en 2 coloris de pâte : blanc et noir.  \nL’ensemble de la ligne est utilisable au four,  \naux micro-ondes, ainsi qu’au lave-vaisselle.\n \nTableware \nSuccession is a complete line of 8 pieces inclu-\nding 3 plate formats, 1 bowl and 1 serving bowl, \n1 carafe, 1 tea cup and 1 espresso cup, that exist \nin two colours: white and black.  \nAll of the pieces in the range can be used in the \noven, microwave and dishwasher.\nFärg & Blanche x PETITE FRITURE & REVOL\nAssiette Ø 26cm \n27 € T.T.C.\nAssiette à dessert Ø 21cm \n22 € T.T.C.\nAssiette à soupe Ø 23cm \n27 € T.T.C.\nBol \u002F Saladier Ø 17cm \n24 € T.T.C.\nSaladier Ø 29cm \n59 € T.T.C.\nTasse Expresso 8cl \n14 € T.T.C.\nPichet 75cl \n55 € T.T.C.\nMug 20cl \n17 € T.T.C.\nPlate Ø 26cm \n27 €\nDessert plate Ø 21cm \n22 €\nSoup plate Ø 23cm \n27 €\nBowl Ø 17cm \n24 €\nServing bowl Ø 29cm \n59 €\nEspresso cup 8cl \n14 €\nPitcher 75cl \n55 €\n(€ V.A.T incl.)\nMug 20cl \n17 €\ninformations techniques -\n- informations techniques\n62\n63\n",32,{"image":142,"text":143,"number":144},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.33.png","SO-SAGE \nSuspensions \nSam Baron\nSO-SAGE est la nouvelle histoire imaginée \npar Sam Baron et PETITE FRITURE.\nCelle de saucisses de verre suspendues \ncomme chez un charcutier, de tailles et \nde \nformes \ndifférentes, \nqui \ns’illuminent \nmalicieusement grâce à un point lumineux en \nlévitation. Chacune est unique.\nRéalisées en borosilicate, les SO-SAGE \ns’associent par trois, cinq, six ou vivent leur \nvie de saucisse toute seule.\n \nPendant lamps \nSO-SAGE is the new story invented by Sam \nBaron and PETITE FRITURE.\nThey appear like glass sausages hanging as \nthey would in a traditional butchers, of different \nsizes and forms, that illuminate mischievously \nthanks to a levitating light. Each is unique.\nCreated in borosilicate the SO-SAGE come \nin threes, fives or live their life as a lone \nsausage.\nExiste à l’unité (en 6 modèles) et \nen grappe de 3, 5 et en barre de 6 \nÀ partir de 270 € T.T.C.\nExists solo (6 models), in a bunch of 3, 5 \nand in a line of 6 So-sage \nFrom 270 € (€ V.A.T incl.)\nCAST \nSuspension \u002F Lampe à poser \nstudio vit\nCAST est la première collaboration entre \nPETITE FRITURE et Studio Vit, un duo de \ndesigners suédois remarqué à Londres lors \nde l’habillage lumineux événementiel de \nl’Hôtel Ace.\nAssociant la densité du béton à la légèreté \ndu borosilicate travaillé comme une bulle, \ncette ligne qui comprend une suspension et \nune lampe à poser défie les lois de la gravité \net les rapports de force entre les matières. \nCAST joue sur la rencontre de formes \npures – des sphères et demi-sphères – et \nde matières traitées sans artifice – le béton \ncoulé et le verre – pour donner naissance \nà des compositions aussi surprenantes \npar leur force que par la douceur qu’elles \ndégagent.\n \nPendant lamp \u002F Table lamp \nCAST is the first collaboration between \nPETITE FRITURE and Studio Vit, a duo of \nSwedish designers who made their name in \nLondon after their lighting events at Hotel \nAce.\nAssociating the density of concrete with \nthe lightness of a borosilicate glass worked \nball… This line includes a pendant lamp and \na table lamp that defy the laws of gravity and \nthe relationship of forces between materials. \nCAST plays on the meeting of pure forms \n– of spheres and hemispheres – and of \nmaterials that are treated without gimmicks \n– poured concrete and glass – to give birth \nto the arrangements that are as surprising \nby their strength as by the softness that they \nemit.\nExiste en 1 coloris béton (gris) \nÀ partir de 235 € T.T.C. \nPendant lamp \u002F Table lamp\nExists in a pendant light and lamp, \nin one colour of concrete (grey). \n235€ (€ V.A.T incl.)\ninformations techniques -\n- informations techniques\ninformations techniques -\n64\n65\n",33,{"image":146,"text":147,"number":148},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.34.png","TUBERCULE \nPatères \nSCMP DESIGN OFFICE\nTUBERCULE est une création de SCMP \nDESIGN OFFICE. Ces patères réalisées \nen béton teinté dans la masse reproduisent \nfidèlement de vraies pommes de terre, \nsélectionnées après un long « casting » \nréalisé sur différents marchés de France par \nle duo de designers.\nPrésenté en 2 coloris fidèles à la palette \nPETITE FRITURE, chacun des deux TUBER-\nCULE se fixe dans un sens ou dans l’autre, \ncréant des juxtapositions en trompe l’œil \naussi vraies que nature.\n \nCoat pegs \nTUBERCULE is a creation from SCMP \nDESIGN OFFICE. These coat pegs created \nin concrete and tinted en masse precisely \nresemble real potatoes, selected after a \nlong “casting” period that was undertaken \nat various farmers markets in France by the \ndesigner duo.\nPresented in two faithful PETITE FRITURE \ncolours each of the two TUBERCULE can be \nhung in one way or another creating optical \nillusions as real as in nature.\nVendu par lot de 2 formes différentes \nExiste en 2 coloris béton (gris et bleu) \n58 € T.T.C.\nTubercule is sold in a set of two different forms. \nExists in two colours of concrete \n(grey and blue) \n58€ (€ V.A.T incl.)\n- informations techniques\ninformations techniques -\n66\n67\n",34,{"image":150,"text":151,"number":152},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.35.png","BUBBLE\nVAULOT & DYÈVRE\nWILD THINGS\nPIERRE FAVRESSE\nLANTERNA\nSAM BARON\nMASK\nFEDERICO FLORIANI\nGRID\nPOOL\nMINERA\nSTUDIO NOCC\nSUCCESSION\nFÄRG & BLANCHE x \nPETITE FRITURE & REVOL\nÉTOILE\nCLAESSON KOIVISTO RUNE\nTIDELIGHT\nPIERRE FAVRESSE\nNUBILO\nCONSTANCE GUISSET\nAURA\nTOMAS KRAL\nCANDLE TORCH\nANDREAS ENGESVIK\nTUBERCULE\nSCMP DESIGN OFFICE\nMÉDITERRANÉA\nNOÉ DUCHAUFOUR - LAWRANCE\nMARKET\nNOÉ DUCHAUFOUR - LAWRANCE\nCHERRY\nDANIEL • EMMA\nSO-SAGE\nSAM BARON\nVERTIGO\nCONSTANCE GUISSET\nFRANCIS\nCONSTANCE GUISSET\nPARROT\nINDIA MAHDAVI\nISO-A & ISO-B\nPOOL\nGRANDISSANT\nJEAN-CHARLES AMEY\nVARIATIONS\nTIPHAINE DE BODMAN\nJUNGLE\nTIPHAINE DE BODMAN\nCURIOSITY\nSAM BARON\nJOIN\nMARK BRAUN\nBASIL\nARTHUR LEITNER\nTRAME\nAMANDINE CHHOR \n& AÏSSA LOGEROT\nOBJETS 2822\nGAËLLE GABILLET & \nSTÉPHANE VILLARD\nPETSTOOLS\nHANNA EMELIE ERNSTING\nBAMBOU\nCÉLINE FREBAULT\nNARCISO\nECAL \u002F GIORGIA ZANELLATO\nCAST\nSTUDIO VIT\nWILD CAR\nPIERRE FAVRESSE\nHOLLO\nAMANDINE CHHOR \n& AÏSSA LOGEROT\nMOIRE\nMARC SARRAZIN\nLOOP\nAMANDINE CHHOR\nANT\nSAM BARON\nBRAILLE\nPETITE FRITURE\nGRILLO\nÉLISE FOUIN\nLa collection\ninformations techniques -\n- informations techniques\n68\n69\n",35,{"image":154,"text":155,"number":156},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.36.png","PETITE FRITURE\nPETITE FRITURE est un Éditeur de design  fondé en 2009 et \nanimé par Amélie du Passage. \nÀ travers des collaborations originales avec des designers \nvenus d’horizons variés, PETITE FRITURE s’applique à donner \nvie à des produits, des lieux et des moments qui sont beaux, \nlégers et sensibles, tous irrigués par le même esprit et réalisés \navec la même exigence d’exécution. \nChez PETITE FRITURE, nous avons le goût pour une création \némergente et audacieuse, qui ignore les frontières et suscite \nune émotion. Et une conviction : la création n’a de valeur que \nsi elle est partagée.\nAfin de vous faire découvrir cette création qui nous passionne, \nnous vous invitons dans une expérience qui surprend et fait \nsourire.\nPETITE FRITURE is an Éditeur de design , founded in 2009 \nand run by Amelie du Passage.\nThrough its original collaborations with designers coming from \nvarious fields PETITE FRITURE thrives on the need to give \nnew life to products, places and moments that are beautiful, \nlight and delicate.All of this is tempered with the same spirit \nand created with the same demanding levels of results.\nAt PETITE FRITURE we have a taste for emerging and \naudacious creation that bypasses frontiers and arouses \nemotion. And a conviction: creation has no worth unless it \nis shared.\nIn order for you to discover the talents that we are so passionate \nabout, PETITE FRITURE invites you into a surprising \nexperience with the will to make you smile.\n70\n71\n",36,{"image":158,"text":159,"number":160},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.37.png","Graphic design \u002F layout\nPETITE FRITURE\nConcept & Art direction\nStudio Appétit\nPhotography\nMasha Bakker Matijevic\nPrinting\nKappadue Arti Grafiche\n72\n73\n",37,{"image":162,"text":163,"number":164},"\u002Fmedia\u002Fimages\u002F33\u002Fbce3af0b67b3c0240fe3ecee2da3d4.38.png","PETITE FRITURE\n83 boulevard Richard Lenoir,\n75011 — Paris\nFrance\nT : +33 (0)1 44 54 13 95\nF : +33 (0)1 44 54 02 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