Patrick Sarran is one of those designers with a passion for the world of gastronomy. In his workshop in Toulouse, he invents small series of items intended for the world of restaurant service. He always knew that chefs need beautiful, good-quality objects to set off their work. One example is the “Keza” cheese service produced in association with master cheese-refiner Xavier Le Fromager and chef/restaurant-owner Michel Sarran. As well as offering good looks, this smart object maintains the cheese under ideal conditions of humidity and at temperatures approximating those of a refining cellar (about 12°C) throughout the service. The wood and “glass” (in fact made of acrylic resin) limit the effects of condensation. Product quality is maintained, even for service outdoors in hot weather. His latest creations can be discovered on his website : www.patricksarran.com
