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Fofo

*private dining *culinary experience *food retreat

07/04/2026

Some recent kitchen explorations with these delicate, heart shaped blossoms from our Judas Tree.
Their taste is honeyed and lightly fresh, with a gentle acidity and, believe us, it makes you feel like a bee.

We worked with them in many forms, fresh, set into jellies, dried, pickled and reduced.
Here are some of our favorite outcomes:

Judas Tree blossoms
1, 2 set into honey jelly with their blossom essence and lemon oil
10 pickled buds on steamed daikon with gorgonzola cream and their reduced blossom syrup
8 served fresh with labneh, pear, peas and a pear and pea juice
13, 17 turned into a blossom syrup for drinks with lemon or lavender, with a blossom sugar rim and frozen blossom ice
15, 19 composed into a sweet broth, also carrying fresh blossoms, pickled buds, gorgonzola cream and honey

02/04/2026

Transparency is often treated as the absence of material. A way to disappear, to not interfere.
But used intentionally, it does the opposite. It holds shape without competing. It lets the space speak while still asserting presence: Through form, through repetition, through the way light catches an edge.

In this concept visualization, we imagined a raw industrial space that already had weight. The choice to work with a fully transparent table, chairs, and glassware wasn’t about minimalism. It was about finding a material that could be monolithic in its consistency without ever fighting the room.

Same logic, different register than colour.
Not absence, just a different kind of presence.

31/03/2026

Everything egg this Easter. We have always had a thing for eggs, their perfect form, their fragile yet fertile nature. A tiny container of life. This time, we’ve filled it with asparagus, sprouts, and edible flowers, on pea cream with a beurre noisette crumble and curry caviar.
Served in the most beautiful orb egg holder by our friends

23/03/2026

Spring is here, breaking all kinds of colors and flavors free.
We colored things up with Fusiontec pots®, Alteo cutlery, and of course, loads of jellies.

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17/03/2026

Red, spicy, and fermented. For this edition of Open Kitchen, .es introduced us to the complex world of Chinese cuisine and flavors. Together, we developed a menu that highlights its main characteristics while adding some fofo twists. Two highlights: the pickle painting on silken tofu cream, and tea egg with chilli oil.

Inspired by traditional Chinese lanterns, we created an 8 m long light object spanning the entire table, bathing the space in a deep red light.
A big thank you to for curating such delicious wines for the evening, and to for your help.

Photos and videos by

19/02/2026

Bites inspired by the characters of The Wizard of Oz

For and the launch of their new Dorothy collection, we developed edible interpretations of the story’s main protagonists.

Here they are:
Tin Man: Silver Gilda
Dorothy: Cheesecake with elderflower jelly and strawberry
Lion: Orange cake with tahini and floss halva
Wicked Witch: Deviled egg with pea cream
Poppy Field: Meringue with raspberry and poppy seeds
Scarecrow: Kataifi cheese nest with pumpkin and bell pepper cream
Emerald City: Green apple jelly

Photos 3, 6, 8, 13, 15, 17 by

16/02/2026

asked us to develop a dinner concept for the launch of their new Dorothy collection, named after the main character of The Wizard of Oz.

We interpreted the Yellow Brick Road as a dinner scenography, working with poppies that appear to grow out of the table.

Our aim was to create a table that functions both as the ground beneath Dorothy’s shoe and as a pathway guiding guests on a culinary journey throughout the evening.

Many thanks to the entire team, and especially to the floral designer for the support.

Photos by .foto

04/02/2026

For and its espresso coffee maker MDL02 Pulcina, designed by architect Michele de Lucchi, we conceived and produced an image campaign exploring the object’s distinctive stepped silhoette. Pulcina’s formal language was interpreted through three sweets designed as companions to coffee. In this post you see the grey cheesecake inspired form with a touch of silver, and a red strawberry jelly referencing the color of the handle.
The project resulted in a short stop motion video and a series of still lifes, using food as a medium to extend form, color and material language beyond the object itself.

26/01/2026

Red has long been used by large food brands such as Mc Donald’s or Coca Cola to activate appetite and speed up decisions. Not as an aesthetic choice, but as a functional one.

We find it interesting to extract mechanisms from a commercial context and reapply them to curated, temporary experiences.

For a red dinner series, we imagined a table-long, inflated red lamp, inspired by traditional paper lanterns, combined with layers of red paint to exaggerate the idea and push it towards a clear, almost excessive outcome.
Same colour, different intention.

22/01/2026

Snippets from our bites created for the Fall 2025 collection launch last autumn. It was all about ruffles and textures in black, brown, and beige, with some hints of and red. Thank you for trusting us, we had a lot of fun creating these little treats!!

On the menu:
// Mini black trumpet quiche, crème fraîche, pancetta
// Tête de Moine flower tartelette, quail egg, black garlic
// Aubergine, black olive jelly, baby onion
// Mini blini, whipped ricotta, candied walnut, pomegranate, black fish roe
// Black sesame balls, white chocolate
// Mini meringue, black & red currants, mascarpone

17/12/2025

Ad // Four moods for Christmas. Prepared an egg christmas bauble, green herb butter candles, pink bow sweets, and a Brussels sprout Christmas tree with tableware. Which one do you like best?

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