Introduction
Flower concept for Lunch Buro Haus & The Table
01. 10. 2025
Amsterdam
#1 - Floral Mille - Feuille
Proposal
“Floral Mille–Feuille” is playing with the visual metaphor of food while using flowers as the “ingredients”:
Just like the dessert mille-feuille (a layered pastry), these floral blocks are stacked in precise, edible-looking layers, almost as if they were slices of cake or terrine.
On a table, they could work as centerpieces or edible illusions
The choice of compact, stackable forms also makes them modular and uniform, perfect for banquet-style settings where repetition across multiple tables creates cohesion.
It’s also a playful commentary on the overlap between gastronomy and floristry - how both arrange natural materials.
Guests would be “served” these layered floral creations- turning the tablescape into something that feels both culinary and artistic.
#2 - Vegetal Experience
Proposal
“Vegetal Experience”, transforms the dining table into a surreal culinary–botanical scene.
The main material appears to be radicchio (or chicory), used almost like oversized floral blooms. Their curled red-and-white leaves look dramatic, sculptural, and a little unexpected in a dining setting.
These are combined with ethereal dried foliage and dark, almost hair-like textures, giving the arrangements a sense of movement and contrast.
The play of mirrored placemats reflects the forms, amplifying the theatricality and making the vegetables feel even more ornamental.
Under colored lighting (like the pink glow in the right image, if possible), the installation takes on an almost futuristic, otherworldly atmosphere - halfway between a feast and a performance.
It’s a bold, avant-garde take on the idea of “serving” vegetables at the table, where the vegetables themselves become the decoration and experience, rather than just food.