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It was designed to compose a simple, healthy and economical cooking in a sustainable, united and desirable future.<\/p>\n<p> <\/p>\n<p>If the simplicity of its design sets it apart at first glance, it has been designed to be sensitive, intuitive and scalable to reconnect us to what is essential: the living.<\/p>\n<p> <\/p>\n<p>The Cuicui can be used placed over a pot of water or in the oven without preheating.<\/p>\n<p>It offers 3 rapid or optimized cooking techniques, appropriate to the environmental and medicinal context: steam\/stewed, bain marie or oven without preheating.<\/p>\n<p> <\/p>\n<p>Available in different kits, the Cuicui is structured around 5 modular elements: 2 containers of 1500 and 1300ml (with or without a chimney), 2 lids (one with a chimney for cooking, one without a chimney for storage) and 1 carrot stopper.<\/p>\n<p>Each performs multiple functions and evolves independently, either alone or stacked in groups.<\/p>\n<p>Grouped together, as in an ecosystem, they multiply their strengths and possibilities by pooling their heat to generate connected thermal flows.<\/p>\n<p> <\/p>\n<p>The chimney container is the key to this ingenious system. In steam\/stewed mode placed over a pot of water, it allows the circulation of steam while preserving the juices and the pure evaporation water introduced by distillation. We thus obtain a complete and seasoned dish, while retaining the maximum of nutrients and vitamins. In oven mode, the chimney diffuses heat into the center of the dish to perfectly balance the cooking of a bread or cake.<\/p>\n<p> <\/p>\n<p>The clever architecture and sensitivity of the thermodynamic material of the Cuicui allow the significant reduction of our environmental footprint in the kitchen:<\/p>\n<p>With it we cook more with less: we save energy, drinking water, food, disposable packaging materials by optimizing heat flow and flavors.<\/p>\n<p> <\/p>\n<p>In a post-growth economic context, the fair and appropriate design of the Cuicui questions the legitimacy of high-tech for household purposes. Its simplicity of use, committed against planned obsolescence and the standardization of tastes, questions the link maintained between humans and their tools.<\/p>\n<p>By re-appropriating low-tech techniques, the Cuicui allows us to find a space for sharing, emotions and creation by repositioning the user at the heart of the kitchen in order to restore the meaning and taste of our food.<\/p>\n<p> <\/p>\n<p>The Cuicui is made from Quebec clay on demand in the Rudimenterre workshop in Montreal.<\/p>\n<p>The clay, from the low-temperature family, helps to reduce energy consumption during manufacturing.<\/p>\n<p>Modeled by hand, a mixed production technique has been developed to minimize water consumption and clay losses.<\/p>\n<p>The Cuicui is carefully delivered in natural and recycled materials.<\/p>\n<p>A Rudimenterre zero waste recipe booklet is provided with each Cuicui to help the user getting acquainted with it.<\/p>\n<p>If you also want to switch to Rudimenterre mode, culinary demos are organized by appointment.<\/p>\n","original":"<p>The Cuicui is a modular and versatile domestic terracotta cooking dish that can cook all foods. It was designed to compose a simple, healthy and economical cooking in a sustainable, united and desirable future.<\/p>\n<p> <\/p>\n<p>If the simplicity of its design sets it apart at first glance, it has been designed to be sensitive, intuitive and scalable to reconnect us to what is essential: the living.<\/p>\n<p> <\/p>\n<p>The Cuicui can be used placed over a pot of water or in the oven without preheating.<\/p>\n<p>It offers 3 rapid or optimized cooking techniques, appropriate to the environmental and medicinal context: steam\/stewed, bain marie or oven without preheating.<\/p>\n<p> <\/p>\n<p>Available in different kits, the Cuicui is structured around 5 modular elements: 2 containers of 1500 and 1300ml (with or without a chimney), 2 lids (one with a chimney for cooking, one without a chimney for storage) and 1 carrot stopper.<\/p>\n<p>Each performs multiple functions and evolves independently, either alone or stacked in groups.<\/p>\n<p>Grouped together, as in an ecosystem, they multiply their strengths and possibilities by pooling their heat to generate connected thermal flows.<\/p>\n<p> <\/p>\n<p>The chimney container is the key to this ingenious system. In steam\/stewed mode placed over a pot of water, it allows the circulation of steam while preserving the juices and the pure evaporation water introduced by distillation. We thus obtain a complete and seasoned dish, while retaining the maximum of nutrients and vitamins. In oven mode, the chimney diffuses heat into the center of the dish to perfectly balance the cooking of a bread or cake.<\/p>\n<p> <\/p>\n<p>The clever architecture and sensitivity of the thermodynamic material of the Cuicui allow the significant reduction of our environmental footprint in the kitchen:<\/p>\n<p>With it we cook more with less: we save energy, drinking water, food, disposable packaging materials by optimizing heat flow and flavors.<\/p>\n<p> <\/p>\n<p>In a post-growth economic context, the fair and appropriate design of the Cuicui questions the legitimacy of high-tech for household purposes. Its simplicity of use, committed against planned obsolescence and the standardization of tastes, questions the link maintained between humans and their tools.<\/p>\n<p>By re-appropriating low-tech techniques, the Cuicui allows us to find a space for sharing, emotions and creation by repositioning the user at the heart of the kitchen in order to restore the meaning and taste of our food.<\/p>\n<p> <\/p>\n<p>The Cuicui is made from Quebec clay on demand in the Rudimenterre workshop in Montreal.<\/p>\n<p>The clay, from the low-temperature family, helps to reduce energy consumption during manufacturing.<\/p>\n<p>Modeled by hand, a mixed production technique has been developed to minimize water consumption and clay losses.<\/p>\n<p>The Cuicui is carefully delivered in natural and recycled materials.<\/p>\n<p>A Rudimenterre zero waste recipe booklet is provided with each Cuicui to help the user getting acquainted with it.<\/p>\n<p>If you also want to switch to Rudimenterre mode, culinary demos are organized by appointment.<\/p>\n"},"jury_text":[{"category":3868,"fr":"","en":"<p>The Cuicui is a modular and versatile domestic terracotta cooking dish that can cook all foods. It was designed to compose a simple, healthy and economical cooking in a sustainable, united and desirable future.<\/p>\n<p> <\/p>\n<p>If the simplicity of its design sets it apart at first glance, it has been designed to be sensitive, intuitive and scalable to reconnect us to what is essential: the living.<\/p>\n<p> <\/p>\n<p>The Cuicui can be used placed over a pot of water or in the oven without preheating.<\/p>\n<p>It offers 3 rapid or optimized cooking techniques, appropriate to the environmental and medicinal context: steam\/stewed, bain marie or oven without preheating.<\/p>\n<p> <\/p>\n<p>Available in different kits, the Cuicui is structured around 5 modular elements: 2 containers of 1500 and 1300ml (with or without a chimney), 2 lids (one with a chimney for cooking, one without a chimney for storage) and 1 carrot stopper.<\/p>\n<p>Each performs multiple functions and evolves independently, either alone or stacked in groups.<\/p>\n<p>Grouped together, as in an ecosystem, they multiply their strengths and possibilities by pooling their heat to generate connected thermal flows.<\/p>\n<p> <\/p>\n<p>The chimney container is the key to this ingenious system. In steam\/stewed mode placed over a pot of water, it allows the circulation of steam while preserving the juices and the pure evaporation water introduced by distillation. We thus obtain a complete and seasoned dish, while retaining the maximum of nutrients and vitamins. In oven mode, the chimney diffuses heat into the center of the dish to perfectly balance the cooking of a bread or cake.<\/p>\n<p> <\/p>\n<p>The clever architecture and sensitivity of the thermodynamic material of the Cuicui allow the significant reduction of our environmental footprint in the kitchen:<\/p>\n<p>With it we cook more with less: we save energy, drinking water, food, disposable packaging materials by optimizing heat flow and flavors.<\/p>\n<p> <\/p>\n<p>In a post-growth economic context, the fair and appropriate design of the Cuicui questions the legitimacy of high-tech for household purposes. Its simplicity of use, committed against planned obsolescence and the standardization of tastes, questions the link maintained between humans and their tools.<\/p>\n<p>By re-appropriating low-tech techniques, the Cuicui allows us to find a space for sharing, emotions and creation by repositioning the user at the heart of the kitchen in order to restore the meaning and taste of our food.<\/p>\n<p> <\/p>\n<p>The Cuicui is made from Quebec clay on demand in the Rudimenterre workshop in Montreal.<\/p>\n<p>The clay, from the low-temperature family, helps to reduce energy consumption during manufacturing.<\/p>\n<p>Modeled by hand, a mixed production technique has been developed to minimize water consumption and clay losses.<\/p>\n<p>The Cuicui is carefully delivered in natural and recycled materials.<\/p>\n<p>A Rudimenterre zero waste recipe booklet is provided with each Cuicui to help the user getting acquainted with it.<\/p>\n<p>If you also want to switch to Rudimenterre mode, culinary demos are organized by appointment.<\/p>\n","original":"<p>The Cuicui is a modular and versatile domestic terracotta cooking dish that can cook all foods. It was designed to compose a simple, healthy and economical cooking in a sustainable, united and desirable future.<\/p>\n<p> <\/p>\n<p>If the simplicity of its design sets it apart at first glance, it has been designed to be sensitive, intuitive and scalable to reconnect us to what is essential: the living.<\/p>\n<p> <\/p>\n<p>The Cuicui can be used placed over a pot of water or in the oven without preheating.<\/p>\n<p>It offers 3 rapid or optimized cooking techniques, appropriate to the environmental and medicinal context: steam\/stewed, bain marie or oven without preheating.<\/p>\n<p> <\/p>\n<p>Available in different kits, the Cuicui is structured around 5 modular elements: 2 containers of 1500 and 1300ml (with or without a chimney), 2 lids (one with a chimney for cooking, one without a chimney for storage) and 1 carrot stopper.<\/p>\n<p>Each performs multiple functions and evolves independently, either alone or stacked in groups.<\/p>\n<p>Grouped together, as in an ecosystem, they multiply their strengths and possibilities by pooling their heat to generate connected thermal flows.<\/p>\n<p> <\/p>\n<p>The chimney container is the key to this ingenious system. In steam\/stewed mode placed over a pot of water, it allows the circulation of steam while preserving the juices and the pure evaporation water introduced by distillation. We thus obtain a complete and seasoned dish, while retaining the maximum of nutrients and vitamins. In oven mode, the chimney diffuses heat into the center of the dish to perfectly balance the cooking of a bread or cake.<\/p>\n<p> <\/p>\n<p>The clever architecture and sensitivity of the thermodynamic material of the Cuicui allow the significant reduction of our environmental footprint in the kitchen:<\/p>\n<p>With it we cook more with less: we save energy, drinking water, food, disposable packaging materials by optimizing heat flow and flavors.<\/p>\n<p> <\/p>\n<p>In a post-growth economic context, the fair and appropriate design of the Cuicui questions the legitimacy of high-tech for household purposes. Its simplicity of use, committed against planned obsolescence and the standardization of tastes, questions the link maintained between humans and their tools.<\/p>\n<p>By re-appropriating low-tech techniques, the Cuicui allows us to find a space for sharing, emotions and creation by repositioning the user at the heart of the kitchen in order to restore the meaning and taste of our food.<\/p>\n<p> <\/p>\n<p>The Cuicui is made from Quebec clay on demand in the Rudimenterre workshop in Montreal.<\/p>\n<p>The clay, from the low-temperature family, helps to reduce energy consumption during manufacturing.<\/p>\n<p>Modeled by hand, a mixed production technique has been developed to minimize water consumption and clay losses.<\/p>\n<p>The Cuicui is carefully delivered in natural and recycled materials.<\/p>\n<p>A Rudimenterre zero waste recipe booklet is provided with each Cuicui to help the user getting acquainted with it.<\/p>\n<p>If you also want to switch to Rudimenterre mode, culinary demos are organized by appointment.<\/p>\n"},{"category":3840,"fr":"","en":"<p>The Cuicui is a modular and versatile domestic terracotta cooking dish that can cook all foods. It was designed to compose a simple, healthy and economical cooking in a sustainable, united and desirable future.<\/p>\n<p> <\/p>\n<p>If the simplicity of its design sets it apart at first glance, it has been designed to be sensitive, intuitive and scalable to reconnect us to what is essential: the living.<\/p>\n<p> <\/p>\n<p>The Cuicui can be used placed over a pot of water or in the oven without preheating.<\/p>\n<p>It offers 3 rapid or optimized cooking techniques, appropriate to the environmental and medicinal context: steam\/stewed, bain marie or oven without preheating.<\/p>\n<p> <\/p>\n<p>Available in different kits, the Cuicui is structured around 5 modular elements: 2 containers of 1500 and 1300ml (with or without a chimney), 2 lids (one with a chimney for cooking, one without a chimney for storage) and 1 carrot stopper.<\/p>\n<p>Each performs multiple functions and evolves independently, either alone or stacked in groups.<\/p>\n<p>Grouped together, as in an ecosystem, they multiply their strengths and possibilities by pooling their heat to generate connected thermal flows.<\/p>\n<p> <\/p>\n<p>The chimney container is the key to this ingenious system. In steam\/stewed mode placed over a pot of water, it allows the circulation of steam while preserving the juices and the pure evaporation water introduced by distillation. We thus obtain a complete and seasoned dish, while retaining the maximum of nutrients and vitamins. In oven mode, the chimney diffuses heat into the center of the dish to perfectly balance the cooking of a bread or cake.<\/p>\n<p> <\/p>\n<p>The clever architecture and sensitivity of the thermodynamic material of the Cuicui allow the significant reduction of our environmental footprint in the kitchen:<\/p>\n<p>With it we cook more with less: we save energy, drinking water, food, disposable packaging materials by optimizing heat flow and flavors.<\/p>\n<p> <\/p>\n<p>In a post-growth economic context, the fair and appropriate design of the Cuicui questions the legitimacy of high-tech for household purposes. Its simplicity of use, committed against planned obsolescence and the standardization of tastes, questions the link maintained between humans and their tools.<\/p>\n<p>By re-appropriating low-tech techniques, the Cuicui allows us to find a space for sharing, emotions and creation by repositioning the user at the heart of the kitchen in order to restore the meaning and taste of our food.<\/p>\n<p> <\/p>\n<p>The Cuicui is made from Quebec clay on demand in the Rudimenterre workshop in Montreal.<\/p>\n<p>The clay, from the low-temperature family, helps to reduce energy consumption during manufacturing.<\/p>\n<p>Modeled by hand, a mixed production technique has been developed to minimize water consumption and clay losses.<\/p>\n<p>The Cuicui is carefully delivered in natural and recycled materials.<\/p>\n<p>A Rudimenterre zero waste recipe booklet is provided with each Cuicui to help the user getting acquainted with it.<\/p>\n<p>If you also want to switch to Rudimenterre mode, culinary demos are organized by appointment.<\/p>\n","original":"<p>The Cuicui is a modular and versatile domestic terracotta cooking dish that can cook all foods. It was designed to compose a simple, healthy and economical cooking in a sustainable, united and desirable future.<\/p>\n<p> <\/p>\n<p>If the simplicity of its design sets it apart at first glance, it has been designed to be sensitive, intuitive and scalable to reconnect us to what is essential: the living.<\/p>\n<p> <\/p>\n<p>The Cuicui can be used placed over a pot of water or in the oven without preheating.<\/p>\n<p>It offers 3 rapid or optimized cooking techniques, appropriate to the environmental and medicinal context: steam\/stewed, bain marie or oven without preheating.<\/p>\n<p> <\/p>\n<p>Available in different kits, the Cuicui is structured around 5 modular elements: 2 containers of 1500 and 1300ml (with or without a chimney), 2 lids (one with a chimney for cooking, one without a chimney for storage) and 1 carrot stopper.<\/p>\n<p>Each performs multiple functions and evolves independently, either alone or stacked in groups.<\/p>\n<p>Grouped together, as in an ecosystem, they multiply their strengths and possibilities by pooling their heat to generate connected thermal flows.<\/p>\n<p> <\/p>\n<p>The chimney container is the key to this ingenious system. In steam\/stewed mode placed over a pot of water, it allows the circulation of steam while preserving the juices and the pure evaporation water introduced by distillation. We thus obtain a complete and seasoned dish, while retaining the maximum of nutrients and vitamins. In oven mode, the chimney diffuses heat into the center of the dish to perfectly balance the cooking of a bread or cake.<\/p>\n<p> <\/p>\n<p>The clever architecture and sensitivity of the thermodynamic material of the Cuicui allow the significant reduction of our environmental footprint in the kitchen:<\/p>\n<p>With it we cook more with less: we save energy, drinking water, food, disposable packaging materials by optimizing heat flow and flavors.<\/p>\n<p> <\/p>\n<p>In a post-growth economic context, the fair and appropriate design of the Cuicui questions the legitimacy of high-tech for household purposes. Its simplicity of use, committed against planned obsolescence and the standardization of tastes, questions the link maintained between humans and their tools.<\/p>\n<p>By re-appropriating low-tech techniques, the Cuicui allows us to find a space for sharing, emotions and creation by repositioning the user at the heart of the kitchen in order to restore the meaning and taste of our food.<\/p>\n<p> <\/p>\n<p>The Cuicui is made from Quebec clay on demand in the Rudimenterre workshop in Montreal.<\/p>\n<p>The clay, from the low-temperature family, helps to reduce energy consumption during manufacturing.<\/p>\n<p>Modeled by hand, a mixed production technique has been developed to minimize water consumption and clay losses.<\/p>\n<p>The Cuicui is carefully delivered in natural and recycled materials.<\/p>\n<p>A Rudimenterre zero waste recipe booklet is provided with each Cuicui to help the user getting acquainted with it.<\/p>\n<p>If you also want to switch to Rudimenterre mode, culinary demos are organized by appointment.<\/p>\n"}],"different_jury_text":false,"different_category_text":false},"laureats":[],"contest_id":"119062","contest_title":"GRANDS PRIX DU DESIGN \u2013 17th edition","firms":[{"field_5efdebd654724":"Rudimenterre","field_5efdebd654725":"Rudimenterre.com","field_5efdebf254726":"","field_6139fca4c23db":2754}],"user":{"email":"info@rudimenterre.com","first_name":"Carole","last_name":"Briet"},"doc_texts_web":{"fr":"<p>Le Cuicui est un plat de cuisson domestique modulable et polyvalent en terre cuite qui peut cuire tous les aliments. Il a \u00e9t\u00e9 con\u00e7u pour enchanter une cuisine simple, sant\u00e9 et \u00e9conome dans un futur soutenable, solidaire et d\u00e9sirable.<\/p>\n<p>Si la simplicit\u00e9 de son design le distingue au premier coup d\u2019oeil, il a \u00e9t\u00e9 imagin\u00e9 sensible, intuitif et \u00e9volutif pour nous reconnecter \u00e0 l\u2019essentiel : le vivant.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Le Cuicui s\u2019utilise d\u00e9pos\u00e9 sur une casserole d\u2019eau ou au four sans pr\u00e9chauffage.<\/p>\n<p>Il offre 3 techniques de cuisson rapides ou optimis\u00e9es, appropri\u00e9es au contexte environnemental et m\u00e9dicinal : vapeur\/\u00e9tuv\u00e9e, bain-marie ou four sans pr\u00e9chauffage.<\/p>\n<p>D\u00e9clin\u00e9 en diff\u00e9rents kits, le Cuicui s\u2019articule autour de 5 \u00e9l\u00e9ments modulables : 2 r\u00e9cipients de 1500 et 1300ml (avec ou sans chemin\u00e9e), 2 couvercles (1 couvercle de cuisson avec chemin\u00e9e et 1 couvercle de conservation z\u00e9ro d\u00e9chet sans chemin\u00e9e) et 1 bouchon carotte.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Chacun remplit plusieurs fonctions et \u00e9volue ind\u00e9pendamment, soit seul ou empil\u00e9s en groupe.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Regroup\u00e9s, comme dans un \u00e9cosyst\u00e8me, ils d\u00e9cuplent leurs forces et possibilit\u00e9s en mutualisant leur chaleur pour g\u00e9n\u00e9rer des flux thermiques connect\u00e9s.<\/p>\n<p>Le r\u00e9cipient \u00e0 chemin\u00e9e est la cl\u00e9 de cet ing\u00e9nieux syst\u00e8me. En mode vapeur\/\u00e9tuv\u00e9e d\u00e9pos\u00e9 sur une casserole d\u2019eau, il permet la circulation de vapeur tout en conservant les jus et l\u2019eau pure d\u2019\u00e9vaporation introduite par principe de distillation. On obtient ainsi un plat complet et assaisonn\u00e9, tout en conservant le maximum de nutriments et vitamines. En mode four, la chemin\u00e9e diffuse la chaleur au centre du plat pour \u00e9quilibrer parfaitement la cuisson d\u2019un pain ou g\u00e2teau.<\/p>\n<p>L\u2019architecture astucieuse et la sensibilit\u00e9 de la mati\u00e8re thermodynamique du Cuicui permettent la r\u00e9duction significative de notre empreinte environnementale en cuisine :<\/p>\n<p>Avec lui on cuisine plus avec moins : on r\u00e9alise des \u00e9conomies d\u2019\u00e9nergie, d\u2019eau potable, d\u2019aliments, de mati\u00e8res d\u2019emballage jetables en optimisant chaleur et saveurs pour plus de bonheur.<\/p>\n<p>Dans un contexte \u00e9conomique post-croissance, le design juste et appropri\u00e9 du Cuicui questionne la l\u00e9gitimit\u00e9 des high-tech \u00e0 des fins m\u00e9nag\u00e8res. Sa simplicit\u00e9 d\u2019usage engag\u00e9e contre l\u2019obsolescence programm\u00e9e et l\u2019uniformisation des go\u00fbts, interroge le lien entretenu entre les humains et leurs outils.<\/p>\n<p>Par la r\u00e9appropriation de techniques low-tech, le Cuicui permet de retrouver un espace de partage, d\u2019\u00e9motions et de cr\u00e9ation en repositionnant l\u2019usager au coeur de la cuisine afin de redonner sens et go\u00fbt \u00e0 notre alimentation.<\/p>\n<p>Le Cuicui est fabriqu\u00e9 en terre du Qu\u00e9bec sur commande dans l\u2019atelier Rudimenterre \u00e0 Montr\u00e9al. La terre, de la famille des basses temp\u00e9ratures, permet de r\u00e9duire la consommation d\u2019\u00e9nergie \u00e0 la fabrication. Model\u00e9 \u00e0 la main, une technique mixte de production a \u00e9t\u00e9 mise au point afin de minimiser la consommation d\u2019eau et les pertes d\u2019argile. Le Cuicui est livr\u00e9 soigneusement emball\u00e9 dans des mat\u00e9riaux naturels, recycl\u00e9s et r\u00e9utilisables.<\/p>\n<p>Un carnet de recettes Rudimenterre z\u00e9ro d\u00e9chet est fourni avec chaque Cuicui pour aider l\u2019usager \u00e0 bien l\u2019apprivoiser.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Si vous aussi vous voulez passer en mode Rudimenterre, des d\u00e9mos culinaires sont organis\u00e9es sur rendez-vous.<\/p>\n","en":"<p>The Cuicui is a modular and versatile domestic terracotta cooking dish that can cook all foods. It was designed to compose a simple, healthy and economical cooking in a sustainable, united and desirable future.<\/p>\n<p> <\/p>\n<p>If the simplicity of its design sets it apart at first glance, it has been designed to be sensitive, intuitive and scalable to reconnect us to what is essential: the living.<\/p>\n<p> <\/p>\n<p>The Cuicui can be used placed over a pot of water or in the oven without preheating.<\/p>\n<p>It offers 3 rapid or optimized cooking techniques, appropriate to the environmental and medicinal context: steam\/stewed, bain marie or oven without preheating.<\/p>\n<p> <\/p>\n<p>Available in different kits, the Cuicui is structured around 5 modular elements: 2 containers of 1500 and 1300ml (with or without a chimney), 2 lids (one with a chimney for cooking, one without a chimney for storage) and 1 carrot stopper.<\/p>\n<p>Each performs multiple functions and evolves independently, either alone or stacked in groups.<\/p>\n<p>Grouped together, as in an ecosystem, they multiply their strengths and possibilities by pooling their heat to generate connected thermal flows.<\/p>\n<p> <\/p>\n<p>The chimney container is the key to this ingenious system. In steam\/stewed mode placed over a pot of water, it allows the circulation of steam while preserving the juices and the pure evaporation water introduced by distillation. We thus obtain a complete and seasoned dish, while retaining the maximum of nutrients and vitamins. In oven mode, the chimney diffuses heat into the center of the dish to perfectly balance the cooking of a bread or cake.<\/p>\n<p> <\/p>\n<p>The clever architecture and sensitivity of the thermodynamic material of the Cuicui allow the significant reduction of our environmental footprint in the kitchen:<\/p>\n<p>With it we cook more with less: we save energy, drinking water, food, disposable packaging materials by optimizing heat flow and flavors.<\/p>\n<p> <\/p>\n<p>In a post-growth economic context, the fair and appropriate design of the Cuicui questions the legitimacy of high-tech for household purposes. Its simplicity of use, committed against planned obsolescence and the standardization of tastes, questions the link maintained between humans and their tools.<\/p>\n<p>By re-appropriating low-tech techniques, the Cuicui allows us to find a space for sharing, emotions and creation by repositioning the user at the heart of the kitchen in order to restore the meaning and taste of our food.<\/p>\n<p> <\/p>\n<p>The Cuicui is made from Quebec clay on demand in the Rudimenterre workshop in Montreal.<\/p>\n<p>The clay, from the low-temperature family, helps to reduce energy consumption during manufacturing.<\/p>\n<p>Modeled by hand, a mixed production technique has been developed to minimize water consumption and clay losses.<\/p>\n<p>The Cuicui is carefully delivered in natural and recycled materials.<\/p>\n<p>A Rudimenterre zero waste recipe booklet is provided with each Cuicui to help the user getting acquainted with it.<\/p>\n<p>If you also want to switch to Rudimenterre mode, culinary demos are organized by appointment.<\/p>\n"},"permalinks":{"fr":"https:\/\/int.design\/fr\/projects\/le-cuicui\/","en":"https:\/\/int.design\/en\/projects\/the-cuicui\/"},"titles":{"fr":"Le Cuicui","en":"The Cuicui"},"wp_fields":[],"laravel_id":""},"_links":{"self":[{"href":"https:\/\/int.design\/en\/wp-json\/wp\/v2\/project\/125804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/int.design\/en\/wp-json\/wp\/v2\/project"}],"about":[{"href":"https:\/\/int.design\/en\/wp-json\/wp\/v2\/types\/project"}],"wp:attachment":[{"href":"https:\/\/int.design\/en\/wp-json\/wp\/v2\/media?parent=125804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}