In Marc Venot's kitchen

Can you tell us a few words about yourself?

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

What led you to make industrial design your career?

Since childhood, I've been fascinated by objects, and especially by how they are made and assembled.

When I was little, I took most of my toys apart to understand them; I'm still a great disassembler and repairer today. After a two-year university degree in mathematics and physics, I enrolled at ENSCI / Les Ateliers (National School of Industrial Design). This school was a revelation for me, and I became an industrial designer.

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

Which brands have you worked with?

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

Is this your first foray into kitchen utensils?

Not at all! There are so many possibilities in the world of utensils. I worked for the SEB group when I was working in an agency, and I also spent over 10 years with the French brand Mastrad, for whom I designed many 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. Working with simple and noble materials, the search for a timeless design that captures the essence of the object, and ultimately products that are useful and honest.

Do you cook? And especially on what occasions?

I have three children, so I cook almost every day! You have to be quick, simple, and tasty. And on weekends, when I have more time, I like to try slightly more sophisticated recipes. It's not always a success, but the pleasure of homemade food and sharing is essential.

Can you tell us your favorite recipe?

It's not really the season anymore, but my favorite recipe is veal blanquette. The ultimate warming dish, prepared with seasonal vegetables that you take the time to choose carefully. Vegetables, meat, flour, white wine, all generously used; we can't get enough of it.

What is your favorite utensil? And why?

I have an old Moulinex vegetable press (a food mill) that I use to press my mashed potatoes. Not very practical, and a real pain to wash and store, but every time I use it I think of my grandmother. That's what cooking is all about, it's about memories.

What's your magic ingredient or what do you always have in your fridge?

A good beer... it's super important to stay hydrated when cooking :). To be more serious, I'm a big fan of cilantro; I could put it in every dish.

Finally, share with us a song that makes you want to get behind the stove?

A good Nina Simone vinyl: "My Baby Just Cares for Me." With a stew on the fire :)

Discover our best sellers