Designed by matali crasset and Pierre Hermé. This utensil fo the kitchen combines two elements: a Whisk with elastic wires and a corolla equipped with rigid wires wrapped in silicone. In the flexible version, i.e. without the corolla, it can be employed for light operations, such as beating egg whites. With the corolla, on the other hand, the utensil becomes more rigid and can be used for thicker blends such as creams and pastes.
Two-function whisk in 18/10 stainless steel mirror polished and silicone.
Item code: MC03
Length (cm): 33.00
matali crasset, born in 1965, is by training an industrial designer,. After her initial experience with Denis Santachiara Italy and with Philippe Starck in France, she set up her own studio in Paris, in an old renovated printworks in the heart of Belleville. It is there, among children and neighbours, that she dreams up her projects. Since the 1990s, she has been looking at her profession of designer in a global fashion. With a view of the world that is both expert and always new, she questions the obviousness of the codes so that she can be more free of them. matali crasset works with a variety of actors, just as easily with the curious craftsman as with an individual in search of a new life scenario. Always in search of new territories to explore, she collaborates with eclectic worlds, from crafts to electronic music, from the textiles industry to fair trade, realising projects in set design, furniture, architecture, graphics, collaborations with artists, and so on. www.matalicrasset.com
Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice to Gaston Lenôtre. Famous in France, Japan and the United States, the man that Vogue called "the Picasso of Pastry" revolutionized pastry-making with regard to taste and modernity. With "pleasure as his only guide", Pierre Hermé has invented a totally original world of tastes, sensations and pleasures. With his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions. For example, he prefers discreet pastry decors and "uses sugar like salt, in other words, as a seasoning to heighten other shades of flavor." Refusing to sit on his laurels, he is always revising his own work, exploring new taste territories and revisiting his own recipes. As a result, praise has often been lavished on Pierre Hermé, who has been called "pastry provocateur" (Food & Wine), "an avant-garde pastry chef and a magician with tastes" (Paris-Match), "The Kitchen Emperor" (New York Times) and "The King of Modern Pâtisserie" (The Guardian), along with honors and decorations, as well as – most importantly – the admiring gratitude of connoisseurs of gourmet sweets. www.pierreherme.com