Laure-Anne Caillaud is an Artist Designer. She draws her creativity from food to imagine new designs, tasting experiences, scenographies. She founded the Food Design studio LAC in 2013. Laure-Anne has collaborated with iconic brands such as Shiseido, Dalloyau, Maxim's, Diplomatico, etc. She works with art galleries, museums, food chefs and restaurants, fashion and luxury brands.
Her work has evolved into the world of ceramic objects with the launch of Maison LA FRAGA in 2023. From this adventure was born beautiful collaborations with chefs (Nicolas Paciello, Benoit Castel), restaurants (L'escargot 1903 by Yannick Tranchant), brands and manufacturers (Kouraku Kiln, Japan) to innovate and create new designs.
Since 2020 Laure-Anne has been teaching Culinary Design to students at cooking schools like at the CY Gastronomy University .
Based in Paris, Laure-Anne has lived and worked in Shanghai and Milan. She now collaborates on international projects in Paris, London and Tokyo.
