Say you're…

…a watchmaker, sending a Christmas greeting: sweets that change flavour as they melt. Winter to spring to summer to autumn.

...the ETH, publishing a climate report: a menu from 2070, figs where the apples were. A forecast you can taste.

...a private bank, welcoming the next generation: still lifes of a grandmother's Sunday lunch, the roast, the good plates, the afternoon light. The trust that someone has always taken care of this.

...a fashion magazine, launching a podcast: one-bite conversations, the soft against the savage. Rose and bone marrow. Plum and bottarga.

...Donatella Versace, your final runway needs a last supper: a timballo cracked open at the table, saffron risotto and 'nduja spilling out, north into south. Not one apology.

Those are how we think.

What you can ask for:

• Brand food concepts & direction — the idea before the plate.
• Branded dinners & apéros — press days, launches, openings.
• Objects & edible gifts — commissioned pieces, not dinners.
  
• Editorial & recipe development — recipes and food writing.
• Restaurant direction — what goes on the plate, and how to talk about it.
  

How it works
Brief → concept → menu or object → production → documentation. You get the thinking, not just the plate.

What it costs
Commission the concept alone, or concept and execution together. When we produce, ingredients, extra hands, venue and travel are billed on top at cost: what we pay, you pay, no markup. It's all itemised in the quote.

So: what are you, and what are you making?

paladar@paladarstudio.ch