The object of desire: the Ladurée X Marin Montagut collaboration

Émilie Lesur | 9/23/24, 4:34 PM

Tableware and kitchen utensils arouse in us the desire to prepare an elegant table or to get started in the kitchen. Discover our latest favorites!

Gault&Millau makes discoveries every day, and some of them deserve to be highlighted. Here are the latest items that caught our eye at the editorial office.

The Ladurée X Marin Montagut collaboration

Why do we love it? Maison Ladurée recently teamed up with illustrator Marin Montagut to create two gift sets celebrating French art de vivre. So, yes, the contents are edible and could have made a "product of desire", but the container seemed far too pretty not to take center stage. This collaboration pays tribute to Paris and its artistic heritage. Drawing inspiration from emblematic elements of the capital, Marin Montagut explained that "Working with Ladurée, the inventor of the French tea room, was an obvious choice!". Once finished, the box will undoubtedly be your most beautiful storage box!

The house? Ladurée, founded in Paris in 1862, is a veritable institution of French pastry-making. Famous for its macaroons, it has succeeded in combining tradition and innovation, and continues to seduce palates the world over. Ladurée doesn't limit itself to sweet treats: its elegant atmosphere, inspired by Parisian salons, makes it a privileged meeting place.

Where to find Ladurée? Online and in specialized boutiques
How much? 53 euros for a box of 16 macaroons
Further information: www.laduree.fr

Timeless Three+ by Coravin

Why do we love it? Uncorking a bottle is child's play for wine lovers. And yet, lovers of technology and wine preservation could love this device. In fact, it's designed to enjoy a bottle without removing the cork, preserving all the quality and freshness of the wine for days, weeks or even years to come, depending on the model. Timeless Three+ makes it possible.

The brand? Coravin is a brand based in Boston, specializing in consumer products and featuring revolutionary wine technology, patented Coravin™.

Where to find it? Online and in specialist stores
More info: www.coravin.fr

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Symbiosis decanter by Zwiesel Glas (April)

Why do we love it? This decanter brilliantly blends the skills of the glassblower with those of the stonecutter. The Symbiosis decanter is made of crackled glass and rests on a soapstone base, which refreshes the wine without altering its taste. An object of design, beauty and practicality!

The house? For over 100 years, Zwiesel Glas has been one of the most prestigious and influential companies in the world of crystal glass manufacturing. Based in Germany, the brand has been innovating since 1872 with modern, innovative glasses whose sound, when you tinkle the glasses, is quite distinctive.

Where can you find it? On line
Further information: www.zwiesel-glas.com

Le Creuset Rhône collection (February)

Why do we love it? This season, red (garnet, vermilion, burgundy, carmine, brick...) is everywhere. While fashion has made it a must-have color for winter, decorating has also timidly embraced it, even taking over our kitchens. Inspired by the wine-growing region of the Rhône Valley, Le Creuset's new cookware collection comes in a magnificent plum-red color that's sure to impress.

Le Creuset was born of a meeting between two Belgians, Armand Desaegher and Octave Aubecq, in 1925 at a trade show in Brussels. One was a specialist in enameling, the other in cast-iron casting. Together, they perfected the manufacture and use of enamelled cast iron and became pillars in the world of cookware. The original foundry, located in Fresnoy-le-Grand, about two hours north of Paris, is still in operation today.

Price : from €12
Where to find it: In stores and online
Further information: www.lecreuset.fr

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Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).