Vista Alegre has added to its Chefs’ Collection, created exclusively for the Hotelware segment, with chef Pedro Pena Basto’s Wabi-sabi.
Wabi-sabi, a Japanese philosophy referring to the beauty of the irregular or incomplete, served as inspiration for the piece which has been designed with a dual purpose – it works as a plate, but can also be used as a bowl.
Boasting delicate relief work on the porcelain reminiscent of roots, the biscuit piece combines the ideal size for the best tasting experience with a well-defined plating area which is the only glazed part of the dish with depth for pouring sauce.
It was recently first presented at the studio of Chefs Agency in Lisbon.
