Why did you move into glass dinnerware?
Ester: It is Ferran Adrià who was the catalyst. When we met in 2004, he was intrigued by the way we used glass and he was in need of dinnerware that could be adapted for the unique cuisine he was developing at El Bulli. We discussed it and that’s how the collaboration started.
What makes your pieces so special for chefs?
Ester: They are light, delicate, almost resembling china. When experimenting, a chef envisions how the food will be displayed as part of the experience. The dinnerware must be dishwasher safe, occupy little space, bear different temperatures, be easy to hold. This is where our creative vision meets function.
What's your design process like?
Xavier: Function is a must. When we conceive a piece we are driven by the process of making it, we are interested by the effects of this process, and we look for them in order to make pieces that are unique. They may look similar, but each of them is different, because of the craftsmanship involved.
What are your inspirations?
Xavier: We like the landscape as seen from an aeroplane. Also the shapes and structures that can be seen through the lens of a microscope. The work of modern art masters like Miró, Dali, Rothko and Picasso is also an endless source of inspiration, together with Japanese Bizen ceramics.