Barcelona’s Andreu Carulla Studio: Stirring Emotions During The Dining Experience

PlatDePa…..
…….from the Barcelona-area studio of Andreu Carulla.

It translates as breadplate. Bread has been a basic, main food for centuries, all over the world, in all cultures. In the traditional catalan cuisine, we can find the classic ”pa amb tomata”, which is a big loaf  of bread with fresh tomato rubbed on it which, sprinkled with olive oil, makes the perfect setting for almost anything you can think (or crave) of. 

PlatDePa is this setting or “canvas” to lay different  delicacies and appetizers on, and it is intended to enhance their presence.

• https://www.facebook.com/Tabletop-Journal-146780348726936/
• https://twitter.com/TabletopjournalTwitter
• https://www.pinterest.com/tabletopjournal/
• https://www.linkedin.com/company/tabletop-journal/

Made of aluminium, each plate is different and unique, as real loaves of bread were used as models, and when put together, they form a whole bread.

• https://www.facebook.com/Tabletop-Journal-146780348726936/
• https://twitter.com/TabletopjournalTwitter
• https://www.pinterest.com/tabletopjournal/
• https://www.linkedin.com/company/tabletop-journal/

At Andreu Carulla Studio, they understand their design as a reflection of the mediterranean-way of life, creating products that are lively and bright, trying to put a smile on the owner’s face.

This plate has been designed and created exclusively for Spain’s 3-star Michelin El Celler de Can Roca whose philosphy is expressed by owner/partner Joan Roca,“The only thing that matters is that the client is satisfied and wants to return, regardless of whether the restaurant is number one or number two, three or fifty, or whether we have three stars or two.”    We couldn’t agree more.

To learn more about and to see what other artistry for the restaurant table is being creating by the studio of Andreu Carulla, go here:
http://www.andreucarulla.com/portfolio/platdepa/