In Conversation With Toutia
Cooking food with architectural flair, Toutia invites diners on a sensory exploration, weaving memories of the sea and distant lands into every bite. After the joy of having them curate the inaugural dinner at New Works Residence, we now engage in a conversation, journeying through the landscapes of nature and gastronomy.
In the swift currents of our modern age, where time often seems to race ahead, we find ourselves reaching for the tender constants of life: the joy of connecting, the beauty in good craft, and the soothing embrace of nature. Sisters Tracy and Théa, the visionary artisans behind the Parisian food design studio Toutia, practice this pursuit daily. They bring people together through their creative installations and heartfelt cuisine, weaving together memories and flavours influenced by their native Lebanon, the tides of the sea, and impressions gained through their travels.
What are the things you usually look for to understand the people you're hosting for? We always try to understand other people's needs and experiences to develop the concept. We always look for architectural elements that will create a specific interaction between the audience and the installation. It is important for us to create a project based on a narrative and a shared memory.
Nature and the ocean, in particular, seem to recur in your work, and the sea urchin is a part of your logo—why is that? We have a passion for the sea: its light, texture, life, and everything that comes from it. 'Toutia' is a word that exists only in the Lebanese language and means sea urchin. Sea urchin plays an important role in Mediterranean and Japanese culture and cuisine. Our food is very much inspired by these two cultures. Sea urchins are also part of the sea landscape; they leave a beautiful shell inside the rocks. We remember collecting sea urchins with our mother in Beirut when we were younger and eating them straight away on the beach. It's a beautiful memory.
You've said that you draw your inspiration from place and space—are there any recurring places that inspire you? Lebanon, for its infinite textures, chaos, and unique light. Paris, for its beautiful food culture and markets. Japan, for its perfection and uniqueness.
Both of you have a background in design—how does that influence the food you cook? Everything always starts with a drawing, whether it's translating our ideas into words or our concepts into creations. We turn our drawings into edible sculptures, imagining the tables we curate and the spaces we host within, weaving them into our narrative. When we create a menu, we take inspiration from the shapes and colours of the ingredients we use. We love simple food—filling and soothing—but we continuously experiment with assembling, testing different tones of colours, trying to find spices and textures that match, and creating unusual shapes.
Since you're sisters, we're wondering: what role did food play in your childhood? When did you start cooking? Food has always been part of our daily lives: sharing recipes, cooking for each other, and savouring those moments of reuniting and gathering. Cooking has always played a significant role—it's a way to celebrate, unite, and share around the table. This tradition followed us when we left Lebanon; it was really important for both of us to continue hosting in our homes, so we started to cook even more—for our friends and family, continuing this creative transmission and sharing.
What would you say is the recipe for a perfect evening with friends? Seasonal ingredients, local artisans, and a mix of homemade dips and new items found at the market. We love having different small plates on the table at the same time, all of them carrying a little story: freshly baked bread, good olives, seasonal dips, and fresh vegetables with spices and lemon. Lighting is also essential. We love having candles, dimmed and natural light, with a nice playlist playing in the background.
What is the dream for the future? The dream would be to continue travelling to different countries with Toutia, discovering cities through their markets and local specialities, drawing inspiration from different cultures and local artisans—exactly as we did in Copenhagen. Another dream of ours is to open our studio to the public, hosting intimate dinners in a space that gathers a selection of all the objects we have curated.
"'Toutia' is a word that exists only in the Lebanese language and means sea urchin. Sea urchin plays an important role in Mediterranean and Japanese culture and cuisine. Our food is very much inspired by these two cultures."
How To
Make the vegetable stock Stir-fry the vegetables together with salt and spices for 5 minutes. Add the water and apple cider vinegar. Bring to a boil, lower to medium heat, and simmer for at least 2 hours.
Saute the asparagus and the peas Set a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Sauté for 3 minutes, stirring occasionally. Stir in 2 tablespoons of lemon juice and sauté for 2 to 3 more minutes. The asparagus should become a bright green colour. Transfer to a plate.
Make the risotto Add 1 tablespoon of olive oil to a pot. Add diced onion, garlic, pepper, and 1 teaspoon of salt. Once it begins to shimmer, add the rice and stir for 1 minute. Ladle about ¾ cup of warm stock into the pan with the rice and stir. Reduce the heat to medium. Let all of the liquid absorb and plump the rice before adding more stock. Add ½ teaspoon of salt along with an additional ¾ cup of stock. Stir regularly while the stock absorbs. Keep adding stock a little at a time, stirring continuously until the rice is creamy and al dente. This process will take about 25 minutes. Add the butter. The risotto should have a loose creamy consistency. Stir in the parmesan cheese, decorate with asparagus and peas, and serve. Bon appétit!
Toutia's risotto for 6 people
For the vegetable stock: Vegetables such as laurel, leeks, carrots, onions, garlic, herbs, and asparagus ends All the spices you like (cinnamon, pepper, bay leaves, etc.) 1 teaspoon of apple cider vinegar Salt
For the risotto: 2 litres of vegetable stock 400g Arborio or Carnaroli rice 6 tablespoons extra virgin olive oil 2 small onions, diced 6 green asparagus 200g peas 8 large garlic cloves, minced 2 teaspoons freshly ground black pepper 3 teaspoons salt 2 lemons, zested and juiced 100g parmesan cheese 35g butter
How To
Make the vegetable stock Stir-fry the vegetables together with salt and spices for 5 minutes. Add the water and apple cider vinegar. Bring to a boil, lower to medium heat, and simmer for at least 2 hours.
Saute the asparagus and the peas Set a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Sauté for 3 minutes, stirring occasionally. Stir in 2 tablespoons of lemon juice and sauté for 2 to 3 more minutes. The asparagus should become a bright green colour. Transfer to a plate.
Make the risotto Add 1 tablespoon of olive oil to a pot. Add diced onion, garlic, pepper, and 1 teaspoon of salt. Once it begins to shimmer, add the rice and stir for 1 minute. Ladle about ¾ cup of warm stock into the pan with the rice and stir. Reduce the heat to medium. Let all of the liquid absorb and plump the rice before adding more stock. Add ½ teaspoon of salt along with an additional ¾ cup of stock. Stir regularly while the stock absorbs. Keep adding stock a little at a time, stirring continuously until the rice is creamy and al dente. This process will take about 25 minutes. Add the butter. The risotto should have a loose creamy consistency. Stir in the parmesan cheese, decorate with asparagus and peas, and serve. Bon appétit!
Toutia's risotto for 6 people
For the vegetable stock: Vegetables such as laurel, leeks, carrots, onions, garlic, herbs, and asparagus ends All the spices you like (cinnamon, pepper, bay leaves, etc.) 1 teaspoon of apple cider vinegar Salt
For the risotto: 2 litres of vegetable stock 400g Arborio or Carnaroli rice 6 tablespoons extra virgin olive oil 2 small onions, diced 6 green asparagus 200g peas 8 large garlic cloves, minced 2 teaspoons freshly ground black pepper 3 teaspoons salt 2 lemons, zested and juiced 100g parmesan cheese 35g butter