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A new innovation in instruments for cooking pasta: the new Pasta pot, designed by multiple-Michelin-starred French chef Alain Ducasse together with young designer Patrick Jouin, produces a different kind of pasta in which the starches are completely absorbed by the pasta together with the ingredients in the sauce.
Patrick Jouin was born in Nantes, France, in 1967. He got his diploma “ENSCI-les Ateliers”, Ecole nationale supérieure de création industrielle, in 1992 in Paris. Designer for the “Compagnie des Wagons-lits” and for “tim thom”, THOMSON multimedia, with the Art Direction of Philippe Starck, he collaborated with Philippe Starck’s studio in Paris from 1995 to 1999. Designer for Thomson, Ligne Roset, Renault, Cassina, Murano, Kartell, he was awarded with the “Designer of the year” prize in 2003 for “Maison & Objet”. He collabotated with Alain Ducasse designing many restaurants such as the Alain Ducasse au Plaza Athénée, Be boulangerie-epicerie, in Paris, and Mix New York restaurant.