AUGMENTED
GASTRONOMY
The Invisible Visible x LOEWE
The invisible Visible,
a groundbreaking concept that transcends the ordinary and redefines the essence of the perfume experience.
We believe that fragrance is more than a scent; it's an immersive journey. This concept transforms the way we perceive and appreciate perfumes. It goes beyond the notes and accords, inviting you to delve into the emotions, stories, and craftsmanship behind each fragrance.
Sensory Innovation: Engaging All Facets
Imagine a world where your sense of smell is not the only gateway to the perfume universe. Our new tech engages all your senses, providing a multi-dimensional encounter with every spray. It's not just about smelling the fragrance; it's about feeling, seeing, and experiencing it in ways you never thought possible.
OBJECTIVE
To revolutionize the fragrance experience.
Creation of a technology that allows the user to see the perfume in the form of a Mist or a liquid smoke to make the intangible tangible and touchable.
We've pioneered advanced technology that engages all the senses. See fragrances visually animated, experience tactile elegance and customize your environment with intelligent diffusion, where innovation meets fragrance.
To revolutionize the fragrance experience.
Creation of a technology that allows the user to see the perfume in the form of a Mist or a liquid smoke to make the intangible tangible and touchable.
We've pioneered advanced technology that engages all the senses. See fragrances visually animated, experience tactile elegance and customize your environment with intelligent diffusion, where innovation meets fragrance.
RESULTS
We have developed a new technology called Mist that transforms the fragrance into a condensed haze that provides a unique sensory experience. See the fragrance dance in the air, feel its delicate touch on your skin and immerse yourself in an experience that goes beyond the ordinary.
We have developed a new technology called Mist that transforms the fragrance into a condensed haze that provides a unique sensory experience. See the fragrance dance in the air, feel its delicate touch on your skin and immerse yourself in an experience that goes beyond the ordinary.
RESEARCH / PRODUCT DESIGN / MATERIALS RESEARCH / AUGMENTED GASTRONOMY EXPERIENCES / RESEARCH / PRODUCT DESIGN / MATERIALS RESEARCH / AUGMENTED GASTRONOMY EXPERIENCES /
Spoon for Clouds x HERMÉS
How on earth could you eat a cloud?
Well, at Plat Institute, we not only dared to dream, but we also teamed up with Hermés Paris to make this fantastic idea a reality.
Cala is not just a straw or a spoon; it's a taste adventure. It's a design perfectly conceived to deliver a unique experience.
One cloud at time...
As part of a private dinner organized by Pepi de Boissieu to celebrate the opening of the new Hermès store in Barcelona, we presented Cala, a device that allows you to eat flying edible clouds.
Under the concept of nature and its creation, we decided to bring an elegant touch perfectly matched with the environment of the dinner and our technology Vom, a crystal straw that allowed the assistants to eat the flavored clouds in a very Hèrmes way.
We believe in pushing the boundaries of imagination and Cala is the embodiment of that philosophy.
OBJECTIVE
To bring a truly unique and unforgettable experience to the users and communicate the values of the brand through Food Design objects and experiences.
To bring a truly unique and unforgettable experience to the users and communicate the values of the brand through Food Design objects and experiences.
RESULTS
Cala is a beautiful and unique design with all the elegance that Hermès represents. A perfect accessory to take the experience of eating edible flying clouds to another level.
Cala is a beautiful and unique design with all the elegance that Hermès represents. A perfect accessory to take the experience of eating edible flying clouds to another level.
RESEARCH / FOOD DESIGN / PRODUCT DESIGN / MATERIALS RESEARCH / AUGMENTED GASTRONOMY EXPERIENCES / RESEARCH / FOOD DESIGN / PRODUCT DESIGN / MATERIALS RESEARCH / AUGMENTED GASTRONOMY EXPERIENCES /
The Flavour Museum x DELEITOPIA
Deleitopia, an immersive augmented gastronomy experience designed for a company that produces delicate fragrances and perfumes to delight the senses.
5 new perfumes / 5 unique menus
OBJECTIVE
To design and develop an experience for CPL’s clients in which they could perceive with all their senses the newest collection fragrances and perfumes.
Deleitopia was created as a way to step out of the busy city and into a world wit no worries. Pleasure is the ultimate goal of this experience – everyone has the right to have fun.
To design and develop an experience for CPL’s clients in which they could perceive with all their senses the newest collection fragrances and perfumes.
Deleitopia was created as a way to step out of the busy city and into a world wit no worries. Pleasure is the ultimate goal of this experience – everyone has the right to have fun.
RESULTS
A surreal realm created to delight the senses and re-imagine reality.
A pop up space inspired by the latest culinary methods, immersive experiences and the future of food.
Focused on elevating the olfactory dimension through taste, sound, touch and vision. This sensory-based realm explores the synergies between avant-garde cuisine (feat. adventurous and unexpected flavor sensations), appetizing colors, textures, shapes, tailor-made music/sounds and technological innovations.
Overall the result allowed participants to experiment how the perception of a smell can be enhanced through complementary information provided by audio, visual and flavor inputs.
A surreal realm created to delight the senses and re-imagine reality.
A pop up space inspired by the latest culinary methods, immersive experiences and the future of food.
Focused on elevating the olfactory dimension through taste, sound, touch and vision. This sensory-based realm explores the synergies between avant-garde cuisine (feat. adventurous and unexpected flavor sensations), appetizing colors, textures, shapes, tailor-made music/sounds and technological innovations.
Overall the result allowed participants to experiment how the perception of a smell can be enhanced through complementary information provided by audio, visual and flavor inputs.
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RESEARCH / FOOD DESIGN / DESIGN FOR FOOD / PRODUCT DESIGN / AUGMENTED GASTRONOMY EXPERIENCES / RESEARCH / FOOD DESIGN / DESIGN FOR FOOD / PRODUCT DESIGN / AUGMENTED GASTRONOMY EXPERIENCES /
G-ASTRONOMY x NESTLÉ
G-ASTRONOMY is a series of concept inmersive dinner episodes created at our Sci-Fi Food Lab. The first dinner episode was tailored for Nestlé’s Innovation Department as part of an Innovation Safari we created for them.
OBJECTIVE
To envision and design new dynamics for consumer experiences and interactions by researching Future Food Rituals. Connect the Brand Leaders to the most advanced technologies and startups with augmented Rituals.
To envision and design new dynamics for consumer experiences and interactions by researching Future Food Rituals. Connect the Brand Leaders to the most advanced technologies and startups with augmented Rituals.
RESULTS
The experiences within each dinner episode explore the limits of tradition and modernity through craftsmanship and technology.
Allowing participants to taste these innovations in situ and let them be the first ones trying the last trends.
The experiences within each dinner episode explore the limits of tradition and modernity through craftsmanship and technology.
Allowing participants to taste these innovations in situ and let them be the first ones trying the last trends.
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RESEARCH / FOOD DESIGN / DESIGN FOR FOOD / PRODUCT DESIGN / AUGMENTED GASTRONOMY EXPERIENCES / RESEARCH / FOOD DESIGN / DESIGN FOR FOOD / PRODUCT DESIGN / AUGMENTED GASTRONOMY EXPERIENCES /
THE BUBBLE BAR x The London nº1
INTERACTIVE BRAND EXPERIENCE WITH EDIBLE BUBBLES.
The PAIRING SPACE at the Bubble Room created a singular experience for consumers.
The London nº1 Gin asked us to develop a special limited edition experience space to create the augmented pairings for the presentation.
The food design catering was combined with nitro popcorns and fine dinning finger food concepts designed by Makeat. Different rooms with a combination of trends and interactive technologies that ended in a fantasy room full of edible bubbles of lime and lemon.
OBJECTIVE
Creation of amazing and unforgetable experiences for London Gin VIP consumers. Development of an interactive space with sound and edible blubbles for the perfect pairing of the drink.
Creation of amazing and unforgetable experiences for London Gin VIP consumers. Development of an interactive space with sound and edible blubbles for the perfect pairing of the drink.
RESULTS
Positioning the Brand into a sofisticated and nonconformist level, crearing spaces to approach to the audience in to the Brand values.
Positioning the Brand into a sofisticated and nonconformist level, crearing spaces to approach to the audience in to the Brand values.
RESEARCH / FOOD DESIGN / DESIGN FOR FOOD / PRODUCT DESIGN / AUGMENTED GASTRONOMY EXPERIENCES / RESEARCH / FOOD DESIGN / DESIGN FOR FOOD / PRODUCT DESIGN / AUGMENTED GASTRONOMY EXPERIENCES /
EDIBLE BUBBLE SHOWER x DIAGEO
THE INNOBAR of interactive pairings.
We designed a Popup BAR to present J&B new pairings in different events during summer 2020.
The idea was to explore new connections for the new users combining old and new techniques to create a bridge betweenn Technology and craftmanships for the new era of The Culinary Arts. Our proposal includes Food Design proposals like Edible Straws, whisky popcorn or Cocktails in the form of Ice creams.
OBJECTIVE
Creation of The First Worldwide Bubble Shower to create flying pairings and interactive expperiences at hte DIAGEO_ J&B INNOBAR.
Creation of The First Worldwide Bubble Shower to create flying pairings and interactive expperiences at hte DIAGEO_ J&B INNOBAR.
RESULTS
The creation of a singular space , with content and experiences for the events on the most famous festivals in Spain.
The creation of a singular space , with content and experiences for the events on the most famous festivals in Spain.
RESEARCH / FOOD DESIGN / DESIGN FOR FOOD / PRODUCT DESIGN / AUGMENTED GASTRONOMY EXPERIENCES / RESEARCH / FOOD DESIGN / DESIGN FOR FOOD / PRODUCT DESIGN / AUGMENTED GASTRONOMY EXPERIENCES /
PARAMETRICAL PASTA x IAAC
Parametric design is a process based on algorithmic thinking that enables the expression of parameters and rules that together define, encode and clarify the relationship between design intent and design response.
Parametric pasta design is a paradigm in Food Design where the design parameters are altered and influenced in order to create complex geometrical structures. Through this technique we develop a sensorial experiment that enhances the textures, flavours and perceptions of pasta, in this particular case of lasagna.
OBJECTIVE
Inspire architects and designers from Institute of Advenced Arquitectureof Catalonina.
Develop a study of how parametrical Design can affect to the crispiness of the Lasaña Pasta Sheet , how the design can affect the perception of the taste.
Inspire architects and designers from Institute of Advenced Arquitectureof Catalonina.
Develop a study of how parametrical Design can affect to the crispiness of the Lasaña Pasta Sheet , how the design can affect the perception of the taste.
RESULTS
Development of molds and techniques for the next level of Lasaña Pasta Sheets.
Development of molds and techniques for the next level of Lasaña Pasta Sheets.
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RESEARCH / FOOD DESIGN / PRODUCT DESIGN / MATERIALS RESEARCH / AUGMENTED GASTRONOMY EXPERIENCES / RESEARCH / FOOD DESIGN / PRODUCT DESIGN / MATERIALS RESEARCH / AUGMENTED GASTRONOMY EXPERIENCES /
NYAM x Edible Magazine
NYAM is an edible magazine that nourishes body and mind, while exploring new materials and advanced media formats.
OBJECTIVE
We are hungry for knowledge.
This phrase resonates with our spirit and inspired us to research and develop a new concept magazine that would not only feed our mind but also our body.
We are hungry for knowledge.
This phrase resonates with our spirit and inspired us to research and develop a new concept magazine that would not only feed our mind but also our body.
RESULTS
NYAM is our first edible magazine, its content focuses on design, art, gastronomy, tech and innovation. Its pages are made of sugar, rice and dehydrated vegetables; and it is printed with 100% edible vegetable ink.
NYAM is our first edible magazine, its content focuses on design, art, gastronomy, tech and innovation. Its pages are made of sugar, rice and dehydrated vegetables; and it is printed with 100% edible vegetable ink.
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RESEARCH / FOOD DESIGN / PRODUCT DESIGN / MATERIALS RESEARCH / AUGMENTED GASTRONOMY EXPERIENCES /
RESEARCH / FOOD DESIGN / PRODUCT DESIGN / MATERIALS RESEARCH / AUGMENTED GASTRONOMY EXPERIENCES /