Revolutionizing Culinary Art with Flavoured Flints

Designer Léa André's Innovative Food Tools Inspired by Prehistoric Techniques

Léa André's Flavoured Flints are not your typical food tools. They are conglomerates of salt and sugar, with added dried extracts of flavour-enhancing fruits. These extracts are obtained through a process known as cryogrinding, a liquid nitrogen-based technique that cools ingredients to -196°C to turn them into powder, preserving their flavour and colour as much as possible. The ingredients include a variety of spices, herbs, mushrooms, vegetables, and fruits.

The design of these tools is as intriguing as their composition. Each Flint is as big as a fist and faceted. Users season their meals by rubbing two Flints against each other, a technique reminiscent of our ancestors. The beauty of this design lies in the ability to combine different Flints, allowing for a myriad of flavour combinations.

The Flavoured Flints project began in April 2009 in Reims and was exhibited at the SIAL (Salon International de l'Alimentation) in Paris in 2010. André collaborated with chef Jenni Vigaud, developing a unique relationship that further enriched the project.

André's innovative design has not gone unnoticed. In 2012, Flavoured Flints was awarded the Golden A' Food, Beverage and Culinary Arts Design Award. This prestigious accolade is granted to outstanding creations that reflect the designer's prodigy and wisdom, embodying extraordinary excellence and significantly impacting the world with their desirable characteristics.

Flavoured Flints is a testament to Léa André's innovative spirit and commitment to pushing the boundaries of design. It is a unique blend of art, science, and culinary expertise, offering a fresh perspective on food preparation and consumption. This design is not just about creating a product; it's about creating an experience, a journey back in time, and a celebration of flavours.