Cloche table smoker Guillaume Bloget

Pieces designed for the Local Ware: Cooking Edition exhibition, visible until October 07 at Jogging Epicerie in Marseille. 

Cloche is a smokehouse designed by Guillaume Bloget to cold smoke food from sawdust or straw. This object was born from the desire to reinterpret the preparation of tofu, an oriental dish, with the western technique of wood smoking, linked to temperate zones. Like scamorza, an Italian spun cheese, tofu can be cold smoked from local essences and develop a new flavor, the result of the fusion between two cultures.

Over time, the interior of the bell develops its own aromatic signature. A tenuous link is created between the container and the content. The smokehouse becomes both a preparation and presentation tool. Over time, the interior of the bell develops its own aromatic signature. Placed on a table, it establishes a sort of ritual. We light the sawdust in the fireplace, we arrange the food around, then we come to extinguish the fire with the bell. After a few minutes, the bell is raised, a trickle of residual smoke escapes and reveals the food ready to be tasted.

Designed in ash with a wood lathe, Bell is a more poetic alternative to barbecue-type smokers and electric culinary smokers.