THE CULINARY DESIGNER JULIE ROTHHAHN
Julie Rothhahn
"To be a designer, I start by eating. With curiosity I taste everything in order to deconstruct its meaning, to open up a line of thought and to bring to food a design that helps to digest and escape."
In her world, food becomes a material that can be modelled — to which a meaning can be given.
The living world. Nature. The performing arts.
An inexhaustible and wonderful source of inspiration — cultivated since childhood through the cultural openness of her parents and growing deeper with every passing year.
& Living
World
Julie Rothhahn re-imagines new snacks, meals, and entire food experiences that experiment with form, colours, and technique. Her studio supports brands and companies in the creation of experiences, installations, performances, immersive dinners, and workshops — always with edible elements at the heart.
She co-coordinates the Master's degree in Design & Culinary at the Reims School of Art and Design, where the next generation of culinary thinkers learn that a dish is first a thought.
Innovation interests her when it provides more precision and emotion to the creation she is undertaking — when it helps to better serve the purpose, and the narrative. Never for its own sake.
Her creative process is built on association of ideas and image impulse — two forces that cannot be forced, only cultivated through a life lived with full sensory attention.
A Dinner for Hermès. A 60-Metre Table.
A City seen through the eyes of a bird.
Dawn over Paris
Haussmann flora
Symmetry & light
Movement & colour
Urban rhythm
Paris from above
The artistic and culinary direction of a dinner for 200 people on a 60-metre long table on the theme of flânerie — a walk through Paris seen through the eyes of a bird, from dawn to the first stars.
With a team of graphic, sound and light designers and chef Bertrand Grébaut, they created a multi-sensory experience scripted and punctuated by the arrival of the dishes, the ballet of the waiters, and animated drawings created in gouache — superimposed on the cutlery and decorations, matched to each gastronomic dish.
along one table
table in Taipei
a tableau of Paris
Association of ideas. Image impulse. No forcing.
Julie works by letting connections arrive rather than engineering them — a disciplined openness to the unexpected juxtaposition, the sudden visual that unlocks a new dish or installation.
The Dream Project
To design a place for which she would be the artistic director — a space to experiment with different formats of dinners by inviting designer friends and great chefs to work together, creating extraordinary multi-sensory culinary experiences with no brief but imagination.
On Wellbeing
Harmonious sharing with those I love. A sum of small precious moments.
