Haute Cuisine Tableware
END OF DEGREE PROJECT 2015-2016
PROJECT WITH THE COMPANY SARGADELOS
This tableware is designed to combine Galician culinary tradition and high cuisine.
Each piece offers a new experience to the dinner guest, presenting a traditional dish in an attractive and innovative way.
CUNCA FOR CALDO
The shape of this "cunca" (or mug) remind us of a women's breast, as this dish is eaten for all Galicians since they're little kids.
The low relief of this "cunca" represents Ourense's street map, city where the best caldo can be tasted.
The way this piece is grabed is similar to the traditional one, with a zone that wraps the right hand and symbolizes sea's waves, merging element of all this tableware pieces.
Base made in milled olive wood. Their eight legs recalls Atlantic's crustaceans.
PIECES FOR OCTOPUS
This concept is born inspired on the traditional way of eating octopus in Galicia. It's served in the same way, over a wood base, but adapted to high cuisine needs, adding porcelain pieces that gives this product a higher hygiene.
The holding zone lets each costumer pick up his piece easily.
Detail of A Coruña's street map, province where the octopus is cooked in different ways.
DISH FOR MEAT
This dish is thought to let the chef arrange all the ingredients over it in the same way a painter prepares the colours over his palette. That's where its shape comes from.
The holding mode is also similar to a painter's palette.
The low relief represents Lugo's street map, well-known province for his livestock farms.
3 pieces set, ideal for enjoying a dessert in three bites or to share it with other two persons.
This low relief detail is from Pontevedra's street map, the province where the best "requeson" can be tasted.
This spoon dimension and hanging mode lets the client eat its content in only one bite.
Coffee and tea cups
To end this menu, the coffee and tea cups were designed, following the cunca's shape, as traditionally this kind of mugs were used to serve different foods and drinks.