Minimalism is not a new concept. People around the world having been living pared down lifestyles for Millennia before Marie Kondo wrote The Life-Changing Magic of Tidying Up, or The Minimalists charmed us with their post-corporate lifestyle literature. However, in a world of extreme abundance, choosing to focus on the essential is a refreshing
It was only a matter of time before the culinary world would enter the Minimalist Zeitgeist. Think about the success of Bon Appétit Magazine’s revamped website simply called basically, which promises easy recipes made with 10-ingredients or less (although you know I’m really here to watch Claire make gourmet versions of junk food). Chef Samin Nosrat’s popular food philosophy, defined by Salt, Fat, Acid, and Heat. The late Anthony Bourdain and Laurie Woolever’s cookbook Appetites with recipes like perfectly scrambled eggs. Food blogs like Minimalist Baker and The Faux Martha. The list goes on.
I’ve been working with Le Creuset Canada for quite some time now, and have had ample opportunity to study their products and branding. In many ways, investing in one vessel (such as a round Dutch/French oven) to cook everything in for generations, is the spirit of minimalism at its core, don’t you think?
In 2019, Le Creuset is acknowledging its growing Millenial demographic in a big way, with the introduction of the new Minimalist Dinnerware collection, as well as two beautifully muted colours for the rest of their products: Sage and Meringue.* Oh, and did I mention the new gold and copper knob options?
I could not have imagined a better way to celebrate this launch than with a pottery class at the Gardiner Museum followed by lunch at Clay Restaurant upstairs.
Our first course was a Chopped Salad with cranberry goat cheese, pears, baby kale, beet greens, candied walnuts and date vinaigrette, served on a Dinner Plate in Caribbean.
Our second course was a Charred Corn and Poblano Chowder with a Smoky Pasilla Chili, served in a Cereal Bowl in Sage.
Our third course was a choice between a Butternut Squash Carbonara or a Chinook Salmon with mixed grains, baby kale, apple butter, blue plums, walnuts and a dill mustard. I had the latter, served in a Coupe Pasta Bowl in an exclusive Matte Navy (my favourite colour from the launch).
For dessert, we were treated to a deconstructed S’more, composed of cinnamon graham cracker crumb, vanilla marshmallow, chocolate ganache, cacao nibs, and drops of red wine gel, served appropriately on a Dessert Plate in Meringue. I savoured every bite of this.
The Minimalist Dinnerware collection is not only beautifully designed but also incredibly versatile. Crafted of stoneware with durable enameled finishes, each of the pieces passes through the hands of several artisans before it lands on the dining table. They are stain and
As with anything that becomes mainstream, much of the “minimalism” that we are seeing today is largely curated, and some may even say, fabricated. Even so, I don’t think there’s anything to be ashamed of. In this hectic world, the attempt at minimalism offers us a little glimmer of the calm we are all searching for, and there’s no easier place to start than in the kitchen.
To see the entire Minimalist Dinneware line, visit www.lecreuset.ca. The collection launches March 1, 2019 along with the Sage and Meringue range of products.
Please note: If you live or are visiting the United States, the Le Creuset colour launches for 2019 are Meringue (same colour as in Canada), Sea Salt (a little more grey than Sage) and Fig (which is a totally indulgent warm plum colour).
Disclaimer: I was a guest of Le Creuset Canada at this event but was not compensated monetarily for this post. This post is made in ongoing partnership with the brand, during which time I will occasionally receive monetary compensation and/or products.
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