Germain Bourré is a 28 years old French designer fascinated by materials and their related processes.

In 2000, working on food and more particularly on vegetables, he pushed further the usual design's boundaries by considering them as new materials.
He developed with Arnaud Lallement (chef of "l'Assiette Champenoise", one star at the Michelins restaurant guide) dishes which highlighted and balanced
these notions of materials and process.

In 2002, for the FRIDGE exhibition in Paris and Hong-Kong, he considered the hanced its function of protection, collection and organisation by working on the shelves. In Paris, where he works and lives, he collaborates on projects with Jean-Marie Massaud and, at the same time, keeps on working on personal research in various fields such as furniture, cosmetics, product and, of course, food design.

For FRESH TOUCH, Germain Bourré invites us in his world where we’ll be surprised by the change of scales, becoming a fish then a fisherman. We’ll take time to observe, watch, listen, share, play and, first of all, enjoy his installation.

Français / Anglais