In the kitchen of Marc Venot

June 24, 2022By Romain De Bona

Can you tell us a few words about yourself?

I am Marc Venot, I am 43 years old. I have three children, I live in Saint-Ouen and work in Paris in my studio at the top of Belleville.

What led you to make industrial design your job?

Since my childhood I have been fascinated by objects and especially by the way they are made and assembled.

I dismantled most of my toys to understand them when I was little, I am still today a great dismantler and repairer. After a DEUG in mathematics and physics, I entered ENSCI / Les Ateliers (National School of Industrial Creation). This school was a revelation for me and I became an industrial designer.

I worked for 6 years in an agency in Paris as a project manager and then I opened my own design studio 11 years ago.

What houses have you worked with?

I work for brands such as Normann Copenhagen, Thonet, Ligne Roset, EO, Nobodinoz...

Is this your first foray into kitchen utensils?

No way ! There are so many possibilities in the world of utensils. I worked for the SEB group when I worked in an agency, and I also worked for more than 10 years with the French brand Mastrad for which I designed a lot of kitchen utensils.

Can you tell us what convinced you to work with Atma on this project?

Victor and Romain's approach and philosophy behind the Atma brand immediately interested me. The work on simple and noble materials, the search for a timeless design that goes to the essentials of the object, and ultimately useful and honest products.

Do you cook? and especially on what occasions?

I have three children so I cook almost every day! You have to go fast, keep it simple and good. And on weekends, when I have more time, I like to embark on slightly more sophisticated recipes, it's not always a success but the pleasure of homemade and sharing is essential.

Can you tell us your favorite recipe?

It's not really the season anymore but my favorite recipe is veal stew. The hearty dish par excellence and a preparation with seasonal vegetables, which we take the time to choose well. Small vegetables, meat, flour, white wine, all generously, you can't get enough of it.

What is your favorite utensil? And why ?

I have an old Moulinex vegetable press (a grinder) with which I press my mash. Not very practical, and super hassle to wash and store, but every time I use it I think of my grandmother. That's cooking, that's memories.

What is your magic ingredient or what you always have in your fridge?

A good beer... it's super important to stay hydrated when you cook :). To be more serious, I'm a big cilantro lover, I could put it in all the dishes.