Piet’s gastronomic success story began in 2005, when he received a call from Alain Ducasse. The French godfather of haute-cuisine, who has 30 restaurants in France, Monaco, the United Kingdom, the USA, Japan, the Middle East and Hong Kong, wanted to order a dessert service for exquisite 3-star Michelin restaurant Le Louis XV in Monte Carlo.
‘A few years before, Alain had purchased one of my pieces in New York and later on one of my books as well’, Piet Stockmans recalls. ‘It seemed that he was impressed by the tactile character of my pieces – and the blue accent colour, which reminded him of the Mediterranean. He called me several times to establish initial contact. Ultimately, the design came into existence in collaboration with Olivier Berger, his pastry maker.’
‘The creative starting point for the service was the Modus Vivendi collection that I designed in the Eighties. That was the beginning of a completely personalised service – including the Alain Ducasse stamp on the underside of each piece. We not only created cups and saucers, but also the bonbonnières, little pots for teas and so on. In total there were 60 different designs, and we made 40 pieces of each model.’