In a context of economic uncertainties and decline of purchasing power, 5•5 designers propose a range of recipes to make objects at home just the way one would cook a good dish. The report is indeed the following one: we make less object than we cook while nevertheless, it is always better when it is "home-made"! It is just like if we contented with going to the restaurant or eating deep-frozen dishes.

Feuilleté de livres (books roll), velouté de lumière (light cream), patères en croûte (coat hooks in pastry), tabouret façon tatin (upside down stool), guéridon aller/retour (underdone pedestal table), fondant de bougies (molten candles cake)… So many recipes which give birth to the "cuisine d'objets" and which define the bases of a new design implementation.

The first idea is to encourage self production, in order to get free of an act of passive and deafening purchase. You don't have to follow these recipes literally but indeed make it yours and create a dish in which you are going to put all your personality.

Your ingredients are industrialized objects which surround you and it is up to you to decorate them according to your envy to define the aesthetic of your object.

To embellish and guarantee your realization in which we completely trust, we've developed, for each recipe, a basic ingredient, in golden brass, you can decide to acquire to sign the object "5•5 designers".

Through this action, we recognize your "cuisine", as the good "cuisine", the one which is made with love and enthusiasm and that's why your choices are the good one and that we assume each of your productions as "5•5 designers" object.

How to implement design while we advocate local production in front of relocation and while consumer looks above all for bargain? Hadn't we produced enough objects to use it as raw material in the creation? Isn't freedom in self-sufficiency? from energy, food or even material points of view? Do we really need to bring products from every corner in the world to satisfy our needs? So many questions that let us think that the answer could be in this "gastronomy of a new era" where kitchen becomes the new place of implementation of your needs. Cuisine d'objets reconciles us with the pleasure to make/create and proposes an alternative to the industrial production.

Then the result may not be in adequacy with the image you have of design. But all these experiments realized with the heart are maybe much more adapted to our time and its stakes than all these impersonal and energy-consumer objects? Isn't future more in this manual imperfection than in the digitalization of our production lines? A homemade tart isn't much better than an industrial pancake? Yes! Then it is time to surprise us and send your best pictures of your cuisine d'objets.