How will food of the future taste? What will it look like? Enivrance proposes the possibilities. The French food futurist or bureau de style, as it calls itself, is a food consultancy that blends a cocktail of philosophy, anthropology and design with business strategy and marketing.
Designers and food manufacturers from small- and medium-size enterprises can tap on Enivrance’s broad experience and domain expertise, to understand the potential of innovation in food design at the seminar Singapore Food Vision 2020 (10 Mar). Enivrance is confident that Singapore has the pre-requisites to lead in world food design.
DesignSingapore Council speaks to Mr Edouard Malbois, founder and CEO of Enivrance, about Singaporeans’ passionate pursuit and his French view on it.
Come join us at Singapore Food Vision 2020 because: People should come and attend the Singapore Food Vision 2020 to be part of a project that sets a new potential leadership for Singapore.
Three food experiences I cannot forget: • a parfait at Bondi Beach in Sydney • Açaí na tigela, a frozen açaí (palm fruit) puree with granola and banana, in Rio de Janeiro • a rucola salad in a safari lodge in Kenya
A dish so refined that it should never, ever be innovated: the Tournedos Rossini, a French steak.
A Singaporean food that would make international taste-buds go “wow!”: crispy cereal prawns, at a restaurant that faces the ships in the East Coast sea.
A Singaporean food that would make international taste-buds go “yeeeww!”: century egg.
Enivrance’s strangest food concept that is also the most commercially successful: the forest of edible sticks, our iconic food concept sold at Harrods, London.
An aspect of my job that people do not know: sitting and dreaming at a table of a coffee shop.
A recipe from my mum that I have mastered: Poule au Pot, a traditional French country recipe for poached chicken with seasoned broth and assorted vegetables.
As host to a perfect dinner, my imaginary guests for the table of five are singer Cesária Évora; painter Pablo Picasso; architect I.M. Pei and Santiago Calatrava; and Napoleon Bonaparte.
And I would serve a bottle of Montrachet 2005, a white wine from Burgundy.
Singapore Food Vision 2020 is commissioned by DesignSingapore Council and created by Enivrance.