THE Crespeou
Originally from Avignon, in France, the crespeou is a superposed omelette cake with a variety of ingredients. Make three scrambles of five eggs each: the first with spinach, the second with tomatoes, and leave the third plain. Layer them in a cake tin, add a beaten egg as a binder, then bake for an hour at 180°C. My grandmother’s recipe has the power to take me back to my childhood when I spent my days in Provence by the pool. My goal was to capture that warm, sunny atmosphere in this product.
Concept
I’ve designed a set of bowls specially adapted to the crespeou recipe: the largest is for spinach, the middle one for tomatoes, and the last for plain eggs. Their inclination and indentations evoke my grandmother’s egg beating technique, which fascinated me at the time, and their various sizes make them easy to fit together and reduce the space they occupy.
Mockup
For this project, I designed a 3D-printed mock-up based on a modelisation I made on Rhinoceros 7. Once the PLA bowls had been made, I painted them white. This model of the three bowls enabled me to visualize volumes, use and handling.
Rendering
The three bowls, handcrafted in ceramic, remind me of the South of France. The choice of distinct colors makes them easy to identify and indicates that they are for different ingredients.
