Leave it to the French to turn a dinner party into an erotic experience. Furniture and product designer Philippe Di Méo is collaborating with Christofle, Baccarat and other French tableware firms on a set of sensual utensils inspired by the dishes of famous chefs. There is, for instance, the Bouche à Bouche, a lip-shaped éclair holder for nibbling a red éclair by Fauchon pastry chef Christophe Adam, and a Raynaud porcelain chalice—in the form of a shapely derriere—for the consumption of Thierry Marx’s Japanese broth. “Eating can be a very erotic act,” says Di Méo, who considers a tableware house, a chef and a diner to be an elegant “ménage à trois.” The pieces will be displayed at the concept store L’Eclaireur at the start of Couture Week in Paris before traveling to Tokyo and possibly L.A.
Philippe Di Méo’s erotic utensils.
Naughty Dining
June 2008
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