From March 6 to 9 next year, Matter & Shape, the design fair conceived by Matthieu Pinet in 2024, is back for a third edition. For this occasion, they’ve teamed up with the culinary studio Balbosté to create a table that aligns with the event’s philosophy. On the menu, there will be exquisite dishes, presented impeccably to enhance the objects showcased during the fair.
Product First
The chefs Sungjun Yeo and Thomas Graham, alongside pastry chef Iris Fumey, have taken on the exciting task of crafting the menu for this temporary restaurant simply named Scale. Together, they designed a menu with stunning simplicity, where each dish and each ingredient is treated like a work of art. The rhubarb transforms into a monochrome, crafted almost like a fabric. The
Hachis parmentier wants to be cubist, while the chocolate mille-feuille joins in with capers in a Kandinsky-like design. These plates combine design and cuisine, so beautiful that we might almost hesitate to touch them…Voir cette publication sur Instagram
An Innovative Studio
Just a quick reminder, the Balbosté culinary studio, created by Charlotte Sitbon, continues to blend beauty and deliciousness in their impeccable international events. Dinners for Dior, Louis Vuitton, or Loewe, watch parties for the HBO platform—Chef Sungjun Yeo, sometimes joined by guest chefs like this time, never fails to elevate the raw ingredient with fresh creations that are both visually and tastefully impactful. If you want to seize the chance to be part of this experience, we recommend acting quickly; the lunches are already fully booked, but there are still a few spots available for dinners!
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Scale by Balbosté
Jardin des Tuileries – 1st
From March 6 to 9, 2026
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