Lausanne – Students from one of our favourite design colleges, École Cantonale d’Art de Lausanne (ECAL), teamed up with local artisans from the Romandy region this month to put a contemporary spin on Revivalist food.
The group collaborated with local businesses including cheese-makers and confiseries (confectioners) for the Terroir (local produce) project, creating products to sell on market stalls they made themselves in the Lausanne area.
Charmingly packaged pasta and waffles were displayed on the stalls, alongside wine, corn chips, chocolates and pastries. Best of all were the transparent floral lollies moulded around edible flowers. Non-food pieces included lemongrass soap, a stubby pepper grinder and a knife – presumably for use on the perfectly wrapped cheese and tempting walnut bread.
In the post-recessionary climate people are increasingly seeking solace – particularly at meal times – prompting restaurants, bars and markets to revive old-fashioned recipes and traditional serving styles.
For more, read our Revivalist Recipes microtrend.