Souper Fin by Philippe Di Méo

Immaculate Crème Glacé by Raynaud, Vodka and Asparagus Iced Creme with Caviar by Claire Smith for Belvedere at L'Eclaireur.

Forbidden Fruit by Raynaud; Lady Killer Panna Cotta by Lionel Beccat for Michel Troisgros.


Philippe Di Méo’s collection of erotic tableware, Souper Fin, was designed not only in collaboration with a roll call of legendary luxury Gallic companies - from Baccarat to Goyard to Cristofle and Orfèvrerie d’Anjou - but for each item the designer solicited the help of some of the most highly regarded food creatives to devise a dish that complemented the utensil or receptacle in thought and deed.

Body Brushes by Christofle, Warm Chocolate sauce infused with aphrodisiac herbs by Sebastien Bauer for Angelina.

Ecstasy Bottle Stopper in collaboration with Baccarat and Frederic Panaiotis for Ruinart.

All will come together in an exhibition at the L’Eclaireur, Paris, in July. The pieces, the chefs and their creations and instructional short films by Sabine Pigalle will come together at the opening, but in the meantime, if the pictures in our feature ‘Love Bites’ (current issue, W*110) have whetted your appetite, here is the entire collection, and a preview of three of the recipes devised to complement pieces from the collection.

Lip Gloss in collaboration with Christofle and Christophe Adam of Fauchon.

Chalice of Delights in collaboration with Raynaud and Thierry Marx.

Occasional Table by Thierry Burlot in collaboration with Bruno Domeau and Philippe Peres.

Aphrodisiac Herb necklace in collaboration with The Orfevrerie d'Anjou and Jean-Claude Charlet of the Carre des Simples.

Shoe Horn Whip in collaboration with Christofle and Yann Brys for Dalloyau.

Hot Vanity Case in collaboration with Goyard and Sebastien Gaudard.




INFORMATION

Website
http://www.resospace.com/souperfin