fofo.studio - a culinary experience
Behind the Scenes
With our behind-the-scenes look at the shoot for the current LANIUS summer campaign, we'd like to take you on a little journey to the outskirts of Barcelona. Just a 30-minute drive from the city, a special place awaits you: fofo.
The name "fofo" is an acronym composed of "food" and "forms" and stands for the cooking studio run by Lea Scherer and siblings Martha and Lauritz Bohne. The three, together with a large team of friends, work to create culinary experiences with seasonal ingredients and captivate their guests with their creations.
The location where the fofo dinners and events take place contributes to the fascination with its unique charm. Surrounded by pine forests and vineyards stands the fofo house, built almost 100 years ago by architect Lluís Bonet for his daughter. The views stretching all the way to the sea contribute to the already relaxed atmosphere.
"Based on the realization that a culinary experience is not only defined by the meal itself, but is far more complex and nuanced, we strive to explore and combine different forms of food. Thus, our culinary journey begins not at the table, but on the farm. The cultivation of ingredients, the need for processing and preservation – these aspects shape our approach to food. That's why there is no fixed menu at fofo; instead, the garden and the seasons determine the dishes," says Lauritz Bohne, describing the fofo concept.
Summer salad à la fofo
Ingredients
For 4 people | approx. 30 min preparation time
200 g cooked mung beans or lentils
200 g green beans, blanched or steamed
Green salad as desired
1 small broccoli, briefly roasted in olive oil, seasoned with salt and lemon
Freshly chopped herbs of your choice
(e.g. mint, chamomile, chive flowers)
1 shallot, finely chopped
1/2 cucumber, diced
2–3 celery sticks, finely diced
For the dressing
3 tablespoons high-quality vinegar or lemon juice
1 tbsp honey or maple syrup
1 tsp mustard
salt and pepper
100 ml olive oil
Optional: seeds and kernels of your choice for extra crunch, edible flowers
As a little extra for extra good taste: some grated organic lemon zest
preparation
This salad is a basic recipe that can be varied as desired.
Drain the cooked mung beans or lentils in a bowl. Cut the remaining vegetables into bite-sized pieces. Finely chop the fresh herbs. Combine all ingredients in a large bowl.
For the dressing, combine the vinegar or lemon juice, honey or maple syrup, mustard, salt, and pepper in a small bowl. Slowly stir in the olive oil until smooth. Pour the dressing over the salad and toss well. Garnish with edible flowers, seeds, and kernels, if desired.
Tips
Other legumes and vegetables can also be used, depending on what's in season. Just make sure the salad contains some raw vegetables and some cooked vegetables to achieve different textures.
You can also vary the herbs: dill, coriander, basil, parsley, but also rosemary and thyme work very well! For extra filling, you can add boiled eggs, tofu, or something similar.
Would you like to visit the fofo?
Information about upcoming supper clubs and private dining can be found via Instagram at www.instagram.com/foodxforms/ or by email at hello@fofo.studio
