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New

Red Wine Glass Inku

by Sergio Herman
$41

In Stock

Overview

Michelin star rated chef Sergio Herman created the brand new Inku tableware in collaboration with Serax. Inspired by the Japanese sense of sophistication and imperfect perfection, Inku tableware has clear references to shell shapes, blossoms and the abstract structures of nature. “With Inku tableware, we can not only decorate the plate nicely but complete tables with blossoms in ceramics,” says Herman, who will use the tableware in the brand new Le Pristine brasserie in Antwerp. “I don’t just view it as our task to inspire people from a culinary perspective, but I also want to create that with table decoration” To make that picture completely perfect, the collection is augmented by fine glassware.

Serax Philosophy is to look for beauty everyday, “to bring the good things that make life worth living, the things that create a home that inspires happiness”, to offer products that have soul. Every collection is crafted traditionally.

Red Wine Glass Inku, by Sergio Herman for Serax
- Potassium glass composition: silicon dioxide (73%), sodium oxide (9%), potassium oxide (5,5%), zinc oxide (6,9%), barium oxide (3,9%), boron oxide (1,7%)
- Firing temperature: 580°C, mouth blown
- Thermal shock resistance: 450°C
- Due to the artistic approach of the designer and in order to achieve an artisanal look and feel, color differences and glazing irregularities are part of the manufacturing process
- ∅ 4.2" x H 7.1"
- Dishwasher safe, Microwave safe, but not made for oven
- Made in China


Specifications

MADE IN
China
Care
Dishwasher safe
DIMENSIONS
4.2" H 7.1"

Designer

Sergio Herman
Sergio Herman

Sergio started his career in the family-owned restaurant Oud Sluis in Sluis, The Netherlands where he worked for 25 years. Since 2005, he has held three Michelin stars and was listed in the Top 50 of The World’s 50 Best Restaurants for eight years. Irrespective of this success, Sergio made the decision to close the doors of Oud Sluis in December 2013, so he could apply himself to new projects. Today, Sergio has four restaurants. Le Pristine* in Antwerp, Belgium, Pure C**, AIRrepublic* and Blueness in Cadzand-Bad, The Netherlands. Besides this, he has taken on the culinary responsibility for the French fries concept Frites Atelier. He also has published several cookbooks of which the latest ‘New Italian’.