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Our new food & design research collection. Here we will feature articles about design thinking and processes, food (of course), but more specifically food culture, cook book reviews, food and design trends and much more...


Updated: Mar 22, 2021

+ Hi Lorine! Let’s start with who are you, what do you do and where are you based?

Hi! I'm Lorine Hennebelle and I created Tüog Design, which is both an online journal about food design & culture, and a portfolio to promote my work. Which begs the question, what exactly do I do? I'm a graphic designer, a food designer and also a chef. I like to combine all these skills throughout my projects. I am curious about the interactions between two of our senses: sight and taste. How do they interact together? How do they complement one another? My office is a mix between a kitchen laboratory and an art studio!

I'm based in France. I like to travel and to discover new places, so over the past few years I moved a lot. Last year I was in Montpellier, and currently in Paris. I hope to go back to Brittany this year!

+ You are a chef, graphic designer and food designer. How would you describe food design? In other words, what is food design for you?

Food design is a way to combine two of my passions: cooking and graphic design. I like to use food as a tool or a material for experimental and artistic projects, but also as a means to reflect on the future of our food.

+ What do you want to communicate through your projects?

In everyday life, I am delighted by the nature around me. Sometimes I am amazed by the shape of a fruit, by the texture of a meal and so on…

Food is precious, so I want to express an awareness and appreciation of what we have, and to value the food we've got in our daily life. Let's keep in mind the importance of eating with full consciousness, by taking the time to taste and savour it.

+ What is in your opinion the importance of Food Design nowadays?

I think food design has a role to play, especially when it comes to thinking about the future of our food. We know that the world's population will be constantly growing until it reaches about 9 billion individuals by 2050. It will drive an increase of food consumption which will require a proportional augmentation of food production. Considering the production patterns from today, how will we be able to feed the world in 2050? How will we consume differently? How do we reduce food waste? Food design is a broad area which combines various disciplines including graphic, UX, product and space design, event planning, experiential marketing, packaging, food innovation (R&D) and even artisanal work. The contribution of all those skills is important to finding solutions for our future. This is why food design is important nowadays from my point of view. We must collaborate with one common theme in mind: our nutrition.

+ Where are you looking for inspiration in your design proces

I go to museums, to the cinema and to the restaurant (a lot!). I read specialised books and online journals to keep me informed about the latest cultural and artistic news. I also go to conferences and other events. Meeting like-minded designers and chefs is a great way to stay inspired.

+ What is your dream brief/project/collaboration within the food design world?

I don't especially have a dream project or something. I'm always curious to collaborate with everyone who is passionate about what they do, or to work on a project that gives me pleasure. So if someone is willing to share with me a food design project, I'm in!

+ What is your favourite cookbook?

I have a large collection of cookbooks… to choose one is very difficult! I love them all. But I would go with On vegetables by Jeremy Fox. This is an ode to vegetables! There are a lot of creative and tasty recipes. Also, from a graphic design point of view, this is such a beautiful book. I enjoy looking at it just for the beauty of the object.

+ What is the perfect meal for you and who would you eat it with?

The perfect meal for me is when you take pleasure in cooking for others with seasonal and local products. I would eat it with my friends and family all together!


Thanks to Lorine for answering these questions for Crème zine and sharing with us her insights on food design! Follow her adventures over on Instagram @studio.tuog & @lorine.nbl

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