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Deconstructed Couture

- TREND 2 -
Deconstructed Couture

Deconstructed Couture celebrates the artist’s work behind the final piece.

Craft made visible. Imperfection embraced.

 

A rebellion where finishes remain raw, structure stays exposed, and the creative process is deconstructed. Nothing is unfinished — everything is intentionally revealed.

Bomee Ki

The Raw Edge: Rhubarb Pleats

“I wanted to showcase rhubarb’s fibres as if they were fabric.

Inspired by Issey Miyake’s pleats, I wove them into translucent strips, leaving the ends raw to contrast structured elegance with natural imperfection, mirroring the layers of flavour in my dessert.”

With Mayan Red 40% white chocolate at its heart, this recipe balances red fruit notes with the acidity of rhubarb and Goheung yuzu. The dessert is composed of a white chocolate mousse, a crunchy pear–rhubarb compote with yuzu confit, set on an Earl Grey pound cake.

Co-Founder & Executive Pastry Chef, Sollip*, London

 

Simon Flaouter

Elegance of Chaos

“This trend led me to explore chocolate in all its expressions, playing with every possible texture and form.

A dessert with a deconstructed appearance, yet composed with absolute precision.”

The round, indulgent character of Tuma Yellow 63% unfolds as a crisp gavotte, a silky chocolate cream, praline and crumble, delicately lifted by the tangy crunch of Mayan Red cacao nibs and the freshness of purple shiso.

Executive Chef & Owner, Le Brouard, Saint-Maur-des-Fossés