As designers, bio and ecology dimensions have always interested us since it's a current problem of our society. We have been essentially creating Food Design with an ephemeral and biodegradable approach. Our next step is to work on bio's complexity. For Fresh Touch we propose a new way of eating based on movement and research, in order to discover in one-self the hidden hunter-gatherer.

Cellule Eat Design Two French designers in their young thirties, Emmanuelle Becquemin and Stephanie Sagot work on the boundaries of design and food. For "Fresh Touch", they present a double installation of "pearly anemones" and "flying desserts"