Marie Yuki Méon spent her childhood in Tokyo, where she was born to French-Japanese parents. Passionate about cooking and its language since she was a child, she founded Manger Manger in 2017. Conceived as a multi-disciplinary studio, ingredients and food are thought of as creative tools.
Extra Ordinary Objects are the small tools that play a significant role in our day-to-day lives at work, at home, or in the kitchen. We asked Marie Yuki Méon to share stories about the objects she likes to have around at her home in Paris.
Spoons
»I bought these spoons in Japan 20 years ago, where you can find similar models quite everywhere. They are frequently used for boiled dishes, such as ‘yudoofu’ which is tofu boiled in a simple broth. You have to scoop them from the pot and dip them in a ponzu sauce with fresh scallions and ginger before eating them. Love this dish, but I also use them for any kind of poached food like ‘Ile flottante’, or gnocchis.«
Fruit and vegetable sculptures
»I collect fruit and vegetable reproductions from antique shops and flea markets, in any kind of material. But I like them plain without any color, that enhances their beautiful shape. These three pictures come from different places in Venice, Italy: silver garlic, marble peach, and porcelain pomegranate. I like to look at them, they soothe me.«
Kenzan
»I have inherited numerous old ‘kenzans’ stands for ikebanas from my grandmother and my mother, who used to make ikebanas flower arrangements in Japan. I appreciate using them when I have single flowers to showcase and pair them with candles. Light and flowers—what else to feel calm.«
Japanese mandoline slicer
»I never go abroad or on vacations without my Japanese slicer—this makes everything taste and look better.«
Hand brushes
»I have a fascination with small and handy brushes. I spent my childhood in my mother’s couture’s atelier, where I could see a lot of these for dusting off wire ends on work tables. I find them cute and convenient to remove crumbs or leftover peels from my kitchen table.«
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