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If undeliverable return to sender En cas de non remise renvoyer à l’expéditeur Bulthaup GmbH & Co KG, Werkstraße 6 / Aich, 84155 Bodenkirchen


bulthaup magazin

New materials such as the bulthaup b3 roughsawn oak front create fascinating impressions in the kitchen. Outstanding functionality works wonders in the background.

More at

The bulthaup storage container is the ideal storage place for fruit or vegetables such as onions and potatoes. A grille made from wood means that leftover leaves and peel fall easily into the removable, easy-to-clean base. The ventilation slits on the sides of this fine accessory made from oak or walnut keep your provisions fresh for longer. The bulthaup storage container and other useful accessories can be obtained direct from your bulthaup partner. You can also find further information at

Photos: Rudi Schmutz (cover, storage container), Heji Shin (editorial)

The new bulthaup magazine presented by your bulthaup partner

An award is always a good reason to celebrate. And we‘ve had the occasion to enjoy such celebrations twice in recent months. In the 2011 luxury brand rankings by WirtschaftsWoche, bulthaup took 5th place. Two new bulthaup products, the tall pull-out pantry unit and the top-mounted unit, also won the iF product design award for their outstanding functional and esthetic design. This acknowledgement affirms our pledge to constantly rethink the kitchen living space. bulthaup‘s interpretation of “form follows function” opens up highly individual design possibilities which are transformed into reality, thanks to the perfect collaboration between designers and engineers, craftsmanship and state-of-the-art technology and the creativity and planning expertise of bulthaup partners. The latest bulthaup magazine invites you to read about inspirational places and people precisely for whom these things are important. Join us as we visit unusual private homes in Toronto, Waterloo and Brandenburg, for example, where cosmopolitan people live in open living concepts. Or how about the MAS Museum, Antwerp‘s new spectacular attraction, in which architecture and art can be experienced with all the senses? Talking of the senses, honing them is a skill taught at the School of the Senses, initiated by “Stählemühle“, one of the world‘s most innovative fruit brandy producers, and by Sissel Tolaas, an smell researcher who plies her craft between art and science with her olfactory experiments. In our next edition, we‘ll be reporting from Milan. During the world-famous Milan furniture trade fair in April 2012, bulthaup will be showcasing new products and design possibilities for the kitchen living space in its showroom on the Via Durini. We‘d be delighted if you could join us there and at other inspirational locations. I wish you a pleasant journey, an exciting change of context and interesting reading.

Marc O. Eckert CEO, Bulthaup GmbH & Co KG 3


Title 01 The latest from bulthaup with outstanding functionality and new design possibilities

Travel 30 Experiencing Architecture and Art Through the Senses: bulthaup Customer Event in the Museum Aan de Stroom (MAS) in Antwerp 41 Travel tip


Enjoyment 12

12 The Culture of Enjoyment in Malaysia: Discovering the Country‘s Diversity Through its Cuisine 22 The School of the Senses: Stählemühle 33 Ingredients from all over the world for discerning chefs and other uncompromising gourmets

Insights Architecture

34 Between science and art: On the perception of molecular messages 42 Rethinking rooms: Interview with Kristin Feireiss, Founder of the Aedes Architectural Forum

06 500 Square Meters of Architectural Intelligence: The Studio Furillen

Response 06



10 Shifting Contexts: bulthaup b3 – an autobiographical interpretation 36 bulthaup partner showrooms from all over the world

Impressum 47

Living space 36 4

24 bulthaup kitchens in people’s homes: Open living concepts in Toronto, Waterloo and Brandenburg 5

“Das Studio Furillen soll Ausgangspunkt für Reisen sein, die so noch nie gemacht worden sind“.

Studio Furillen ist ein Ort, der mit Ideen, Fantasien, Aktionen gefüllt werden kann. Spektakulär flexibel.


An architectural highlight in the heart of rural Sweden: The façade of the extravagant culture cube can be extended, like wings, with terraces. 6

Photos: Vidir Geirsson

500 Square Meters of Architectural Intelligence: The Studio Furillen 7

1 The cube‘s open and flexible concept is continued by bulthaup b2. The kitchen tool cabinet, appliance housing cabinet and workbench can be recombined, converted and added to many times over in the living space. 2 The bulthaup b2 walnut units contrast beautifully with the white of the rooms. Opening the storage doors reveals the units’ entire contents at a glance. When closed, the units appear like sculptures in the room. 3 Where previously limestone was quarried, today there is a quiet, idyllic natural landscape dotted with wild beaches, sparse cliffs and untouched forests.


At the furthest north-easterly point of Sweden, a hybrid building has been created comprising a studio, gallery and holiday home. With lots of extra room for creativity. And with a kitchen that blends beautifully with the concept: bulthaup b2. The Furillen Peninsula lies to the east of Gotland. In days gone by, the 1.2-milewide and 3.3-mile-long, somewhat sparse piece of land has been used as a military base and a limestone quarry. Today, the northern part of the peninsula has developed into an idyllic nature conservation area, filled with wild forests, craggy cliffs and beaches dotted with driftwood. Further south, Furillen has opened its doors to gentle tourism: This is home to the Studio Furillen. Location; N 57° 45‘ 8.715“ / E 19° 0‘ 55.4106“ An Extravagant Cultural Cube The Studio Furillen is a studio, gallery and holiday home in one. Artists such as filmmakers, photographers, singers, musicians and authors mostly tend to rent out the studio to hold workshops or seminars. The architectural system, which is as closed as it is open, “shows what Swedish architects can achieve”, says Mikael Blomqvist, referring to Andreas Forsberg. The cube, measuring 65.5 ax 65.5 feet, looks surprisingly lightweight and has been integrated cleverly into the surrounding natural 8

environment. Primarily, however, the cube does not always remain a cube. The closed façade can open – hydraulic and mechanically moveable side elements fold up and open – like the petals of an awakening flower. The cube then expands with terraces – and the building changes in character. It transforms from being a hermetic, dice-shaped object to an open playground for creativity. Open Too To Intimacy Inside the studio, large, partly empty rooms intersperse with smaller, more intimate units. The entire building varies between openness and seclusion, creating impressive myriads of lighting and perspectives: With the aid of sliding doors, mobile walls, semi-transparent curtains and variable glass surfaces that can be made opaque when required.

ity of the bulthaup b2 units continues the architectural concept of the Studio Furillen along a logical path: When closed, they are compact units that look simple and exquisite in the room. Opening the storage doors provides an overview of the entire kitchen domain: Everything that matters is visible at a glance and immediately to hand – completely in harmony with the aesthetic principle of “pared to the essentials“. For more information about the Studio Furillen, and to book, visit: Further pictures of the Studio Furillen can be found at: More information about bulthaup b2 can be found at:

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So which kitchen could possibly complement this flexible concept better than the mobile and adaptable bulthaup b2? With its three core elements of the workbench, tool cabinet and appliance cabinet, which can be individual added to and combined, it creates a completely new take on kitchens and space. The versatil9


Photos: Heji Shin

Shifting Contexts: bulthaup b3 – an autobiographical interpretation “White becomes black. Function becomes attitude“.

Art director Mike Meiré is countering the kitchen and pushing boundaries in the process. Surfaces that are not lacquered, but are instead clad with fine leather, create associations with haute couture. Display cabinets that present personal items – knick-knacks as well as fine pieces – as a collection, make reference to rooms that are primarily beyond the kitchen. Mike Meiré selects elements from all kinds of circles, adding them together to create something new and exceptional, a form of “animated functionality.“ The principle of eclecticism, applied to the kitchen living space. The great freedom of design that bulthaup b3 offers is taken to its zenith. Thinking about the bulthaup brand conjures up a clear image. The image of a kitchen that represents perfection, architecture, timeless design, uncompromising quality and sensuality – a kitchen that offers the ultimate in individual, personal freedom.

Follow the web link or scan the QR code with your smartphone. 10

What happens then, when a bulthaup b3 kitchen is taken out of the context of a private living space and is “fused“ with the concepts that inspire internationallyrenowned architects, artists or designers? What do these creatives personally associate with an idealized kitchen? What new insights can their autobiographical interpretations lead to? An unusual project that highlights

the tremendous design freedom and maximum individuality of bulthaup b3. We call it “Shifting Contexts“. With this project, bulthaup is, to a degree, continuing the journey made by Gerd Bulthaup, the son of the company founder, and the doyen of design Otl Aicher, at the beginning of the 1980s – a journey that produced the concept of the “workshop for a new living culture“. Today‘s journey is creating completely new focuses, with the invitation sent to internationally-renowned figures from the worlds of architecture, design and art to interpret bulthaup b3 in an autobiographical way. These works of art, unique creations – uncompromising and

stimulating – provide very personal and possibly completely new, unusual perspectives on the subject of cooking, the kitchen and communication. It is also a celebration of individuality and real communication in our globalized and digitized world. The first to take up the challenge of this project was art director Mike Meiré. His “Black Kitchen” was unveiled in April 2011 at the Milan trade fair.




The Culture of Enjoyment in Malaysia: Discovering the Country‘s Diversity Through its Cuisine Come with us to discover what is probably Asia‘s most diverse, exciting and interesting cuisine.

The aromas of all kinds of dishes are carried on the breeze from every direction, thanks to the omnipresent stalls on which people cook in the open air. They offer a mixture of all kinds of Asian cuisines: Flame-grilled satay kabobs, wok-fried rice noodles, spicy curries and noodle soups. “Pasar malam“, or the night market, is a place where the food stalls are lined up one after the other. The most famous night market is in the Jalan Petaling, in the heart of Kuala Lumpur. Even a year‘s stay wouldn‘t be enough to taste all of the myriad dishes that beckon tantalizingly from every corner. If dining in fine surroundings is more your thing,

then one of Kuala Lumpur‘s many restaurants in “The Gardens Mall“ will be just what you‘re looking for. Incorporating traditional Malaysian architecture and a lot of local fauna, an oasis of peace and calm has been created in Mid Valley City in the churning downtown area. A 460-square-meter bulthaup showroom also opened here in September 2010. Whether it be inside or out, in Malaysia, eating means getting to know the country and its people. The cuisine in fact unites the country‘s vast diversity. The culinary influence of China and India is particularly prevalent. Indian-Malaysian dishes reflect the entire sub-continent‘s culture of enjoyment: From North Indian naan breads to baked and fried southern Indian-style breads (roti and apam), from meat curries with earthy spices such as cinnamon, cardamom and clove to daals made from all kinds of pulses. Probably the best-known Indian dish on Malaysian


1 The Indian thalis are a very common and popular in-between snack in Malaysia. The various little tasty servings are presented on a banana leaf. 2 Laddu, sugary balls, are a traditional Indian-Malay delicacy. They may be filled with various dried fruits – like dates as here. 3 Pleasure for all the senses: The markets of Malaysia captivate with their sumptuous dishes, aromatic spices and colorful variety of fruit and vegetables. 12

menus is the banana leaf thali: Several vegetarian curries, pickles and rice served right on a banana leaf. The majority of Malaysians are Muslims, so pork is often off the menu. A large proportion of the population is vegetarian anyway. They eat with chopsticks, cutlery or with their hands. Or rather, with their right hand, since the left hand is in many places considered unclean. Salt, on the other hand, is regarded as a symbol of friendship, which is why people often take a pinch of salt on their tongues before eating together. This is also part of the Malaysian culture of enjoyment – one that is well worth discovering.


Photos: David Hagerman, StockFood/Jo Kirchherr (satay kabobs), Bodo Mertoglu (showroom)

Even as the doors of the aircraft open at Sultan Abdul Aziz Shah Airport in Kuala Lumpur, the tropics greet you. Every new arrival feels, smells and tastes their sensual richness immediately.



Photos: Rudi Schmutz

The latest from bulthaup with outstanding functionality and new design possibilities


If you want to dine like you were at a Malaysian street stall, the quickest way to do it is to enjoy spicy peanut sauce on crispy satay kabobs. Two other recipes from the Malaysian kitchen can also be found at Selamat makan – bon appetit! Recipe Satay Kabobs with Peanut Sauce (Serves 4) Preparation time: 30 min. Cooking time: Approx. 15 min. Level of difficulty: Easy


Preparation Peel the garlic, wash and deseed the chili pepper and chop both finely. In a pan, heat the oil and sweat the garlic until glazed. Add the chili and peanuts, cook a little longer and then add the coconut milk. Stir in the peanut butter and allow the sauce to simmer for around 7 minutes on a medium heat. Season to taste. Wash the chicken fillets, pat them dry, cut cross-ways into strips and slide onto the kabob stick. Mix the honey with the sambal oelek, lime juice and soy sauce and brush it over the kabob. Grill on a hot griddle or barbecue until golden brown all over. Serve with the peanut sauce.

Ingredients for the sauce: 2 cloves of garlic 1 red chili pepper 2 tbsp. groundnut oil 50 g chopped, unsalted peanuts 400 ml unsweetened coconut milk 3-4 tbsp. salted peanut butter Salt Ground pepper Ingredients For the kabob: 600 g chicken breast fillet, ready-prepared, skinless 2 tbsp. runny honey 1 tsp. sambal oelek 1 tbsp. lime juice 1 tbsp. dark soy sauce


1 The satay kabob belongs to the rich repertoire of Asian cuisine. Hot and spicy or mild with a piquant peanut sauce, they taste fantastic both hot and cold. 2 The bulthaup showroom in “The Gardens Mall“ in Kuala Lumpur offers some impressive options for living space design with bulthaup b3, bulthaup b2 and bulthaup b1.

bulthaup b3 monoblock in alpine white laminate with handle-free fronts in a horizontally finished special apple veneer. Individual veneering and symmetrical front partitioning create a perfect picture here. 15




bulthaup sets new standards: intelligent storage, seamless design and weightless function

Intelligent storage space Where do you put small kitchen appliances that you use every day, but which you don’t want hanging around the kitchen where they disturb the clarity of a minimalist design? bulthaup b3 offers the storage space you’re looking for, as well as the option of using the appliances even while they’re still in the unit. Blenders, toasters or coffee makers shouldn’t have to be taken out of the unit before you use them. In the top-mounted unit, which was crowned with the iF product design award 2012, every appliance is now instantly ready for use. This new space miracle-worker comes equipped with an easy-care stainless steel shelf and electrical


outlets. The undivided door can be opened with a light touch and slides silently back into the unit. This reveals the functional interior without getting in the way. The seamless design of the front ensures it blends in beautifully with every tall unit line. (Pictures 1, 2) As though from a single mold The seamless bulthaup b3 tall unit doors, which can be planned to room height, have a subtle, reserved appearance. They create a harmonious and restful front image, combining effortlessly with stylish functional walls of tall units behind which refrigerators, food and crockery can be stowed. (Picture 3)

Weightless functionality Even fully loaded, the new bulthaup b3 tall unit with its single pull-out appears to reveal its contents completely weightlessly. Innovative bulthaup technology allows for easy and silent opening and closing of the unit without it sagging to any noticeable degree. The timelessly beautiful aluminum interior offers plenty of space for provisions and can be loaded from either side. In recognition of its exceptional functional and aesthetic design, the tall pullout pantry unit has been crowned with the iF product design award 2012. (Picture 3)




Two types of wood that lend the kitchen a very special character. For bulthaup, wood is so valuable that it is deliberately only used where it makes functional and aesthetic sense to do so. In fronts, for example. The range of bulthaup b3 woods has now been expanded with two new versions to create fascinating designs. The solid walnut creates a warm, inviting statement in the kitchen and living space and impresses with its exclusive finish: With two aluminum layers between, the beautiful wooden fronts, just 13 mm thick, are extremely

stable and boast an attractive edge-detail. (Picture 4) Both in terms of look and feel, the roughsawn oak front is in a class of its own: An exclusive bulthaup natural wood lacquer protects the wood almost invisibly and accentuates the original cut of the saw. The natural character and vitality of the wood become outstandingly clear – stained in shades of natural gray or black-brown, depending on the context. (Picture 6)

Monolithic beauty Even an entry-level bulthaup b3 kitchen now has the option to be designed with a laminate monobloc, with its characteristic, perfectlysealed laser edge. In a version that comprises of seamlessly-finished elements that reach down to the floor to create a sculptural effect. Individual dimensions, front materials and base unit elements create maximum flexibility, functionality and longevity. The kitchen island fits in harmoniously with the kitchen and living context and forms a stunning center point for the room. (Picture 5)

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bulthaup b1 offers new functional solutions to “color” and “light”

A bulthaup b1 kitchen is deliberately purist and exudes a simple beauty. It uses just a few basic elements, surfaces and materials, with ever-innovative functional solutions and sophisticated features. Like with “color“ and “light“. The new color stone gray expands the bulthaup b1 color palette with a warm shade of gray that expresses its use of form beautifully. The dark fronts stand in contrast to the light aluminum grid of the b1 system. (Pictures 7, 8)


Light is more than a functional element; it shapes our mood, provides warmth and creates an atmosphere. The new bulthaup b1 lights with LED technology turn individual points of light into a single strip of illumination. The cooking and preparation areas are bathed in a fine curtain of light which illuminates all the work that needs to be done in an energyefficient and environmentally-friendly way. (Picture 8)




Interview: Heiko Schulz

The School of the Senses Stählemühle Christoph Keller has turned the “Stählemühle“ into one of the most innovative fruit brandy producers in the world; top chefs clamor for his exclusive herb distillates. He is an expert in condensing aromas and refining the ability to savor. bulthaup: Mr. Keller, why are you calling your fine fruit brandy distillery experimental? Christoph Keller: At the Stählemühle, it‘s all about sensory experiences. We distill all kinds of things and we capture their aromas. We experiment, for example, a lot with herbs from our large garden. Our goal is to transfer herbs into single-source distillates, not for drinking or as digestifs, but rather as an aroma additive in cooking. You need well-trained connoisseurs for this type of sophisticated product. Is this why you are carrying out sensory training courses? Yes, the sensory training courses are aimed at

creating awareness of distillates. If you work with fruit or herbs, you can discover a huge variety of aromas. How do the training courses work? We first give people the basics. Pitted fruit, for example, always contains a bitter nut and that means that every distillate with a bitter nut flavor must come from pitted fruit. We do however also open up new sensory perspectives, for example to lavender. Most people immediately think of perfume or closet fragrancers. Nobody realizes that lavender actually tastes wonderful. Lavender blossoms can be dissolved very nicely in sauces or enjoyed as a distillate. Do you also learn anything about the art of refining? Of course. We explain the process using specific examples. Let‘s take vodka combined with raspberries, for example. The vodka, being a neutral alcohol, takes up the aroma of the raspberries.

This produces a starting schnapps that tastes of raspberries. If you compare this with a raspberry distillate, however, a raspberry brandy or a raspberry schnapps, you‘ll soon find that the aromas produced by distilling are much more refined, more elegant and much sharper. There are no oily, earthy, blunt aromas – they are eliminated by the distilling process. In the art of aromas, this means reaching a higher level. With very pure flavors. And aside from the theory? Our sensory seminars often end with a blind tasting with a wide range of results. Human sensory skills are indeed very different. Women are better than men, younger people are better than older people, and non-smokers are better than smokers – but of course not in every case. There are also extreme differences in people‘s sensory training levels.

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Photos: Bernd Kammerer (tasting), Ingmar Kurth (orchard), Stählemühle (bottle)


How does that happen? Some have deliberately trained their perception of smell and taste, while others have tended to neglect their potential. In fact, you can even train children very effectively. This is what we‘re doing with our son. He‘s eleven, and he‘s very gifted when it comes to aromas. In an evening, he can sniff my clothes and tell me what I‘ve been distilling that day. I often deliberately give him a little bottle and let him sniff – it‘s very educational.

When are you actually happy with a product? For us, it‘s always of course about what‘s truly typical and the question: Does something match our idea of a fruit? It‘s not just the fruit you have to taste, but the entire lifecycle: Blossom, fruit, decay. If you have all that in a glass, then you‘re close to happiness.

Exclusively for bulthaup, the Stählemühle distillery has put together a gourmet package containing two barrel-aged brandies. The order form can be found on page 46.

1 The finest aromas distilled: Christoph Keller (left) tastes some of his exquisite young brandies in the underground maturation store of the Stählemühle. 2 The office building of the Stählemühle is situated at the heart of traditional mixed orchards where Christoph Keller looks after around 80 different old types of fruit. 23

Living space

bulthaup kitchens in people’s homes: Open living concepts in Toronto, Waterloo and Brandenburg near Berlin

Sunlight streams through the floor-length glass front completely suffusing every level of the house with light. The house lived in by the Brandenburg family has a top, a bottom and a middle. Upstairs is where the family sleeps, downstairs is where they live and in the middle where they cook and enjoy. All of the rooms are linked by galleries – and the kitchen continues into the living area. With bulthaup b3, the idea of a large and flowing living space was turned into reality; The panel wall made from smoked oak creates a warm contrast to the silk-matt aluminum of the kitchen fronts. The fine wood is continued in a sideboard in the living room. The aluminum of the kitchen fronts has been once again picked up in a sliding door and on the window sills. The result is a cohesive overall concept and a focal point for family life. “The kitchen is our central place of communication, where we spend most of our life“, explain the owners of the house. Everything goes on around the approximately four-meter-long dining table in the center of the kitchen: cooking, eating, talking, celebrating, being together – it‘s where the children do their homework and draw. The kitchen is in constant use and is certainly not a museum piece: “Our kitchen grows ever more beautiful through the patina that develops over time – it ages the kitchen in the right way“, say the family.


1 Simple and muted materials such as exposed concrete, glass, wood and natural stone accentuate the house’s modern use of architecture. 2 Most family life is spent in and around the kitchen, a large, bright living space. 24

Photos: Werner Huthmacher (Brandenburg), Bob Gundu (Toronto, Waterloo)

What connects a Canadian retired couple with a family in Brandenburg and a designer from Toronto? The desire for an open living space – a kitchen that forms a communicative center point

A bulthaup kitchen grows ever more beautiful through the patina that develops over time. 2 25

Todd Wood’s light and open kitchen radiates hospitality and warmth.

And it all begins with a visit to the farmer‘s market every Saturday morning. As a “locavore“, Wood enjoys local produce and therefore never plans his dishes in advance, preferring instead to be inspired by the fresh ingredients available that day, which he takes pleasure in cooking after his visit to the market. 3

3 Sunlight completely suffuses the open living space of the Brandenburg family. “The kitchen is our central place of communication, where we spend most of our life,“ explain the homeowners.


In the heart of Toronto, industrial designer Todd Wood had a similar desire for his distinctive townhouse: To turn the kitchen into a place that brings people together. The kitchen space is not exactly huge, at 15 square meters, but the pleasant room height and the large window front make it light and open. Together with an architect, a room was created that has a very special appeal: It provides the perfect platform for bulthaup b1 in white. The kitchen‘s proportional coherence and geometry blend perfectly with the architecture of the room. The key design element is its angled, ergonomic and touch-perfect recess edge, which creates a consistent emphasis on the horizontal. The interplay of the pure exterior of bulthaup b1 and the interior made from birch wood, as well as the light oak floor in the room, creates an experience of natural sensuality. Despite the clear lines, the kitchen living space radiates hospitality and coziness – one reason why friends or neighbors love to drop in for a drink or snack. Even when he doesn‘t have visitors over, Todd Wood likes to cook as often as he can at home – quick meals during the week and more extensive menus at the weekend. Cooking and kitchen rituals are important for him.

1 Even when he doesn‘t have visitors over, Todd Wood likes to cook as often as he can at home. 2 Although the kitchen in Toronto is not very big, bulthaup b1 still creates enough space for meeting, inspiration and enjoyment.




Gentle renovation: Old and new in dialog A space of beauty in which you can immerse yourself completely.



1 Noriko Maeda wanted an architecturally demanding solution for the open kitchen in her house – and chose bulthaup b3. 2 The external terrace makes the living room appear longer. It was built based on a design by Maeda‘s daughter, an architect.

Not far from Toronto, in Waterloo, Noriko Maeda and her husband already had an open kitchen concept in their house, but they wanted to cautiously renovate. The Maedas‘ house was built in the 1960s by Canadian architect Sherman Wright. “Woodsy West Coast“ is the term used by Canadians to describe the style, but in this case the house has a specific affinity with Japan. When the Maedas – she a Japanese calligrapher, he a graphic designer from Tokyo – saw the entrance hall for the first time in 1993, they were reminded of a Japanese temple and immediately knew that this would be their home. 17 years later, they decided to undertake a gentle renovation. Together with their daughter Natsuki and the architect Antje Bulthaup, they updated the three bathrooms, the house‘s lighting system and integrated bulthaup b3 into the living space. The original kitchen from the 1960s was modernist: It featured an open concept, was space-efficient and had lots of space in which the chef could move. The new kitchen obeys the maxim of functionality, adding contemporary elegance and a new finesse: Everything now matches – the cherry wood veneer of the new kitchen island harmonizes with the original ceiling paneling, the stainless steel work surface marries beautifully with the stylish architectural lines of the roof beams. The bulthaup b3 kitchen block is positioned so that it creates lots of freedom for the cook; it also forms a corridor to the dining area. Guests enter and leave via this corridor, and are therefore always part of what‘s going on. The Maedas insisted on having a multi-functional kitchen: A space for Noriko‘s workshops, a gallery in which she displays her art, a location for a Christmas party or even a bar. The kitchen – a place in which presentations and celebrations are held, and which should also inspire: For Noriko, the process of producing art is as important as the finished work itself. She therefore needs to “be able to completely immerse myself in a space of beauty“. And this space is her home.

3 Contemporary and multi-functional: The Maedas’ kitchen serves as a gallery, space for workshops or as a place of inspiration for the artist.

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Shining red, Antwerp‘s new attraction soars 62 meters up into the sky: The MAS, the Museum Aan de Stroom. An industrial museum, designed by Dutch star architects Willem Jan Neutelings and Michiel Riedijk. Using hand-crafted Indian sandstone and curved glass, they have created a tower that is redolent of the warehouses of the 16th century and therefore also of Antwerp‘s history: Its harbor, its trade and its industry. Travel

Photos: Bieke Bruggeman

Experiencing Architecture and Art Through the Senses: bulthaup Customer Event in the Museum Aan de Stroom (MAS) in Antwerp 30

Like individual containers, the floors stack up, always slightly offset, creating a spiral. The floors hold a wealth of pictures and objects spanning several centuries of art history. The MAS is home to treasures from five Antwerp museums. 180,000 works, including from the Museum of Ethnography, the Folklore Museum and the National Maritime Museum, are all on show for visitors to marvel at. In total, the new building holds some 470,000 pieces, which will be displayed on a rotational basis. Escalators, known as the Boulevard, connect the individual levels. Visitors glide along

on them past six-meter-high glass fronts, enjoying constantly changing perspectives over the harbor and the city. On the ninth floor, star chef Viki Geunes offers gastronomic delights in his restaurant ‚t Zilte. At the bottom of the building, the museum is flanked by four pavilions: The Diamond Pavilion, the Harbor Pavilion and the Silver Pavilion recount the city‘s turbulent history. The MAS Shop in the fourth pavilion offers selected art and design items, catalogs, books and gifts. MAS is therefore justifiably referring to itself not so much as a museum, but rather as a place of experiences. In this architecturally impressive and inspirational setting, twelve Belgian bulthaup partners invited 600 clients who are passionate about architecture to a truly unique event in September: The MAS was handed over to bulthaup for an entire, exclusive evening. The guests were able to discover the building and its masterpieces undisturbed. The evening came to a relaxing conclusion after a “walking dinner“ with stunning views out over the harbor and a dessert served to the gypsy swing sounds of the “La belle vie“ band.

As they left, the clients were able to walk once more directly over world-class art, over the Hanzestedenplaats. The “Square of the Hanseatic Cities“ stretches out before the MAS and runs between Antwerp‘s oldest docks, the Bonapartedok and the Willemdok, and was designed by Luc Tuymans, the city‘s most famous artist. He created the 1,600-squaremeter mosaic entitled “Dead Skull“, made from a palette of eleven natural types of stone. It forms the new centerpiece of the old “Eilandje“ harbor district – meaning “little island“ – which has finally been rediscovered by the residents of Antwerp: More and more charming cafés are opening up in the area. A constantly growing throng of creatives is taking over the adjacent harbor lofts and reveling in the city‘s historic industrial architecture. It is a beautiful new location in the making, one which any friend of modern design will quickly take to their heart.




Ingredients from all over the world for discerning chefs and other uncompromising gourmets



2 Walking on escalators, visitors glide past the six meter-high glass fronts to the nine floors, enjoying constantly-changing perspectives over the harbor and the city. 3 In September 2011, the museum served as the showcase for a unique gathering: 600 bulthaup customers took up the invitation from their Belgian bulthaup partners to attend this exclusive event. 4 The MAS collection comprises more than 470,000 objects, which are presented in four themed areas: Demonstration of power, global city, global harbor and life and death.


Information: Opening hours Permanent exhibition, display depot and temporary exhibition: Tue – Sun 10 a.m. – 5 p.m. MAS Boulevard and viewing floor: Tue – Sun 9:30 a.m. – 10 p.m. (subject to change)




Photos: (balsamic jelly), BOS FOOD (white poppy),örg Beuge (pitahaya), (apricot fruit vinegar), (finger salt), LA Organic (olive oil)

1 The newly opened Museum Aan de Stroom is Antwerp’s newest landmark. The façade of the modern building is characterized by an interplay of materials: Floors made from Indian stone and curved glass interchange and lift each other like containers stacked to the sky.


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The white poppy (01) is a very old and rarely-grown type of poppy. Its seeds have a slightly sweet, nutty flavor – ideal for fine poppy flour dishes, desserts or even as a substitute for nuts. White poppies are very popular in India, where they are lightly toasted and scattered over potatoes. In close collaboration with the oenologist (expert in wine production) Michael Rolland, LA Organic has developed the limited-edition LA ORO top-quality oil (02) Rolland transferred all of his expertise to the production of native olive oil, a rarity that is available in Suave (fruity and acidic) and Intenso (spicy and floral) versions. The bottle was designed by international designer and gourmet Philippe Starck. Fine oils from LA Organic can be ordered individually or as a

gourmet package directly in this bulthaup magazine (see page 46). The pitahaya (dragonfruit) (03) is a cactus fruit from Central and South America. It contains a lot of iron, calcium and phosphorus, as well as vitamins B, C and E. It has a delicate, slightly acidic and refreshing taste. Pitahayas that are not fully ripened can be cooked like vegetables, giving the flesh of the fruit a flavor similar to that of potatoes and making it ideal as an ingredient in wok dishes, for example. Waves continuously deposit sea salt on the cliffs of Cyprus‘s shoreline. As the sun beats down, the white jewels crystallize and can be turned into fine finger salt (04). The small salt pyramids are rubbed in the hand and are used as a finishing touch for various dishes. The lemony aroma of the

salt is particularly flavorsome with poultry, fish or vegetables. A new dimension of gourmet pleasure has been created with the Saporina balsamic jelly (05). Saporoso vinegar is produced with a robust consistency and its aromatic intensity is truly impressive. The jelly can be used for a variety of things, but is particularly delicious with cheese or pastries. The apricot fruit vinegar (06), pressed from the finest fruit, is ideal with Asian cuisine. The sweetness of the apricots makes the vinegar particularly perfect for dishes featuring ginger or curry. Light summer salads are also lifted with its fine flavor. All of these products are available from good delicatessens or via the Internet. 33


Interview: Heiko Schulz

Photos: Felix Brüggeman

Between science and art: On the perception of molecular messages Sissel Tolaas’s world is made up of molecules. She creates smells that inform instead of perfume, and encapsulates reality in olfactory formulas. Before Sissel Tolaas opens her eyes, she sniffs. For the 48 year old, there‘s no such thing as a bad or a good smell. The Norwegian smell researcher analyzes everything that passes her nose in order to reproduce it later. Tolaas calls herself a “professional in-betweener”, between science and art. The native Norwegian is in fact many things: Artist, linguist, mathematician and a doctor of chemistry. In her Smell Re_searchLab in Berlin, supported by IFF INC. (International Flavors & Fragrances), she researches and develops interdisciplinary projects on the subject of smell. She works with a network of globally active companies, renowned institutes and the best universities, including Harvard, Stanford and Oxford.

Is it a difficult process? The older you are, the harder it is to “reprogram“ yourself. The preconceptions of our olfactory senses are fundamental, and are anchored deep in our subconscious. That‘s because the first moment in which we perceive a smell is the crucial one. Whether this moment is associated with a positive or a negative emotion determines our relationship with this smell for the rest of our lives. We should therefore start encouraging our noses early. You offer smell training for kindergarten and elementary school children. What do you teach them about smells? When children smell a molecule for the first time in their lives, they associate it with a meaning and store this in their subconscious. I let them play with abstract smell molecules as though they were numbers or letters. They sniff them and try to describe them – using labels other than ‚good‘ or ‚bad‘. Then they start to combine these with other molecules. This way, they experience what lies behind the abstract molecules. I tell stories using smells and I try, using other methods, to generally make people aware of smells. I make every effort to give them access to other tools of perception. In a way, I‘m increasing their awareness.

bulthaup: So what’s so fascinating about our noses? Sissel Tolaas: Everything. The nose already knows vast quantities of information before our other sensory organs even realize something‘s going on. Most people are unfortunately “blind to smell“, because we live in a world in which vision is king. The nose barely plays any role any more in our society. We simply don‘t know anything about what this olfactory organ can do. Scents are only communicated through perfume advertising. Too much attention is given nowadays to whitewashing, deodorizing and keeping the world clean. We really need to re-learn what smells are and what they mean. Have you re-learned how to smell? I’ve done a lot of research into noses and smells, and I’m constantly asking myself: How can I make my nose tolerant to all smells – how can I become neutral? It is possible to break down prejudices to smells. With the aid of the perfume industry, I’m able to reproduce real smells without limit – and therefore train my awareness and that of others of smells. 34



You have created an impressive smell archive in your Berlin apartment. When did your passion for collecting begin? From around 1990 to 1997, I collected smells and archived them in a basic manner, without having any knowledge or expertise from the industry. Between 1997 and 2004, I was involved in a lot of smell projects, working in and with various laboratories – often commissioned and supported by companies. Since 2004, I have been working with IFF INC., one of the largest scent and flavor manufacturers, which creates perfumes for Prada and Calvin Klein, for example. They have provided me with a fullyequipped smell laboratory in my Berlin studio.


How do you capture a scent? I use something called headspace technology, which allows scents to be aspirated using a vacuum method. This scent is then broken down into its tiniest components, molecules, and analyzed. As soon as I know the formula, I can recreate it chemically. One of your current projects is called “Nasalo”. Is this project about “hidden stories” too? Nasalo is a lexicon of smell. It‘s about trying to express scents in words. As part of the “City Smell Research Projects“, I work in cities such as Mexico City, Paris, Liverpool, Detroit or Cape Town, collecting smells – of food, babies, human sweat and anything through to the smells of rooms or suburbs – and reproduce them. I then bring the smells back to their corresponding reality and ask analytical questions: How can these be described in words? What does a smell tell us about companies, bodies, cities, materials, products? These statements are analyzed in collaboration with anthropologists and linguist and reformulated into specific terms. They are used in communication systems such as city guides, educational programs and in the PR and advertising industry, for example. How do you perceive the smell of food? Flavor and smell are extremely important. The experience of eating is partly determined by my nose. Sometimes, I eat pure rice and then smell only the main dish. It‘s interesting to know that the gourmet pleasure can actually be intensified with this method. The more complex the smell of a dish, the more exciting it becomes to eat it.

1 Sissel Tolaas dedicates her life to researching smells – not to create the world’s finest perfume, but rather to learn more about the nose, the neglected olfactory organ. 2 For seven years, the scientist has trained her perception in order to better understand the rich variety of smells. 3 In her laboratories Sissel Tolaas has around 7,000 real smells and a collection of around 2,500 molecules and raw materials. 35


bulthaup partner showrooms from all over the world

01 Mumbai


India’s first bulthaup showroom is situated in Mumbai’s Bandra district. It is a hugely vibrant, colorful district referred to as the “Queen of the Suburbs”. A showroom spanning 200 square meters showcases just what bulthaup is all about: Precision, individualism and architecture. bulthaup Mumbai Construction House A 24th Road off Linking Road 400052 Mumbai


Photos: Purplefish (London), Bodo Mertoglu (Munich, Mumbai, New-Delhi, Kaohsiung), Dominique Reichel (Geneva), Francis Amiand (Paris)

bulthaup living spaces can be found on every continent. Our local partners present individual planning options in their very special showrooms. We have showcased some of the world‘s bulthaup showrooms for you here:

03 London A new, 250 square meter showroom in London‘s Royal Borough of Kensington and Chelsea, on Holland Park Avenue to be precise. It is an open place of communication for architects, project developers and designers. And for everyone else keen to find something out of the ordinary.




02 New Delhi In India, the kitchen is regarded as the most important room in the house. Reason enough then, to open a second showroom here. It‘s situated in New Delhi and combines traditional Indian values with traditional bulthaup ones in a space measuring some 250 square meters. bulthaup New Delhi Splendor Forum, Ground Floor Plot #3, District Center Jasola, New Delhi – 110025 36

bulthaup Holland Park The Kitchen People Ltd. 142–144 Holland Park Avenue London

04 Kaohsiung

05 Geneva


The bulthaup showroom in Kaohsiung, in the south west of Taiwan, truly sets standards. In an area of 800 square meters, the bulthaup culture, the philosophy of fully-personalized kitchens, is made visible and becomes a real experience. Just how exquisite and individual the showroom is can also be seen from its nearest neighbor: A famous artisan bakery from Paris.

Behind the charming Art Nouveau façade of a Geneva townhouse, over an area spanning 280 square meters, bulthaup‘s vision of a kitchen is laid bare: An open and communicative living space. Inside and out, tradition and modernity sit side by side: The showroom is located on the Plaine de Plainpalais, a popular meeting point between the financial district and the Swiss city’s old town.

bulthaup Kaohsiung No.1, Ssu-wei 3rd Road Kaohsiung

bulthaup reichel cuisines sa avenue du Mail 19 Genève

05 04

06 Munich The bulthaup showroom is situated in Munich’s Bogenhausen district, within a listed-status building located in front of the Prinzregententheater. Inspiring design possibilities for kitchen and living space are presented over an area of 350 square meters. The premises are also a showcase for cookery events with star chefs Dieter Müller and Patrick Coudert as well as for cultural projects like “bulthaup meets art”. bulthaup am Prinzregentenplatz Duggan Küchen und Einrichtungs GmbH Prinzregentenplatz 11 München Bogenhausen


6 06


07 Paris 07

In an Art Déco complex designed by French architect Henri Sauvage, four living space scenarios created by bulthaup can be experienced over an area of 290 square meters. Situated on the left bank of the Seine, on the boulevard Raspail in the lively 7th arrondissement, the showroom is surrounded by worthy neighbors: Shops by Hermès, Kenzo and Cassina as well as the legendary luxury hotel Lutetia are just a few steps away. bulthaup Design Saint Germain 19 bd Raspail 75007 Paris

Photos: The Oberoi, Gurgaon

Travel tip: An Oasis of Enjoyment and Wellness in Delhi – Immerse Yourself In India’s Cultural Riches.


08 Paris


The building on the rue Monsieur le Prince has already been home to inspirational figures such as Camille Saint Saëns and the author Paul Léautaud. Today, designers, architects and clients gather behind the classicist façade in Paris‘s science and culture district to enjoy an exhibition that is dedicated to the myriad possibilities that bulthaup b3 offers. bulthaup odéon 14 rue Monsieur Le Prince 75006 Paris

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Situated around 30 kilometers to the south of India‘s capital city, New Delhi, is Gurgaon, an up-and-coming suburb of the Delhi metropolis and the financial heart of the state of Haryana. In the heart of the city, “The Oberoi, Gurgaon“ hotel offers an oasis of calm. The “Jewel Box“, a mirrored building with a view over the pool, reflects the landscaped gardens and water

features. Behind the minimalist façade are the lobby and the conference rooms as well as numerous places to dine. The varied gourmet range includes a specialist Indian restaurant. The Oberoi has a 24-hour spa as well as an outdoor, Olympic-sized swimming pool. The surroundings can be explored using the hotel‘s own fleet of Rolls Royce cars, such as on a trip

to New Delhi, the hot springs of Sohna or to the “Kingdom of Dreams“, with Indian shows and musicals. 443 Udyog Vihar, Phase V, Gurgaon, Haryana 122 016, Tel. +91 12 42 45 12 34,



Interview: Katharina Horstmann

Photos: Heji Shin

Rethinking rooms: Interview with Kristin Feireiss, Founder of the Aedes Architectural Forum When Kristin Feireiss founded the world‘s first gallery of architecture in Berlin in 1980, she opened up a completely new perspective on the art of construction. Today, the art historian looks back on hundreds of exhibitions for famous architects such as Shigeru Ban, Rem Koolhaas or Zaha Hadid – with whom she most loves forging new plans over her kitchen table at home. bulthaup: How did you come up with the idea of creating Aedes, a place that reveres architecture and breathes new life into it? Kristin Feireiss: As a press speaker for the International Design Center in Berlin, I started looking in detail at the subject of architecture. I became aware of how important architecture is as an omnipresent element of our environment. So my partner and I founded Aedes. We wanted to highlight processes that lead from the initial sketch to the buildings around us. The idea was to provide ways of thinking things differently.

Your exhibition list reads like a “Who’s Who” of contemporary architecture. What criteria determine your program? For us, it‘s primarily about attitude. The focus is on the interplay between established and new items that deserve to be promoted. Even in our early days, architecture greats such as Peter Eisenmann exhibited at our gallery, alongside then young architects such as Zaha Hadid or Rem Koolhaas – who are today superstars of the architectural scene. We wanted to create something special together. As well as exhibitions, you also organize workshops and seminars with the “Aedes Network Campus”. What inspired you to do that? The aim was to give students the opportunity to create something with the support of renowned architects. When the space came available two years ago, we brought the campus to life. We now cooperate with eleven international universities. We want to see things in their entirety, and not separate them.

Does this concept also influence the design of your home? Family, friends and living space are a single entity. At home, this is reflected in the openplan kitchen. It’s the heart of our home and the central meeting point. What did you attach particular importance to when choosing your kitchen? It had to fit into our apartment and not dominate it: The basic color was sheer white, simple and with no wall-mounted units. An architect friend of mine recently called our kitchen a piece of furniture. And he’s right. So it felt quite natural to integrate objects into it – a table lamp by Wilhelm Wagenfeld or vases by Alvar Aalto. The important thing is to surround yourself with beautiful things.

1 Texcoco Lake Ecological Park exhibition installation by the Mexican Iñaki Echeverria arquitectos in the Aedes Architects’ Forum in Berlin.

1 42

2 The center point of family life: The Feireiss’s kitchen is the heart of the home and a gathering place.

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So the kitchen is very important in your home life? It’s the absolute center point of the apartment. I have a very beautiful writing desk on the upper floor, but I always sit at the kitchen table. This is where it all happens. We read in the kitchen, we play with our grandchildren there and we invite friends to eat with us there. Do you like cooking? No, I’m not really any good at it. My husband is very passionate about it, though. When he comes home in the evening from the gallery, cooking is a wonderful form of relaxation

for him. I set the table, wash the salad and chop the vegetables. Those are things I like doing. While we eat, we talk over the events of the day. Even if we’ve got friends or family over, we never cook separately. We do it all together, so everyone is able to contribute something.

bulthaup b1 the essential kitchen

Have you ever exhibited a kitchen? (Kristin Feireiss laughs) Not so far. Although bulthaup would be a great partner for that idea. I can talk it over with my husband – at our kitchen table, of course!

bulthaup b3 the kitchen living space

bulthaup b2

kitchen workshop

3 Kristin Feireiss likes to surround herself with beautiful things. An architect friend of hers once termed her kitchen as a piece of furniture. Aedes on the web: 44


The Stählemühle distillery (see “The School of the Senses” on page 22) has put together a gourmet package featuring two barrel-aged brandies exclusively for bulthaup.

Please affix postage

Please send me the exclusive Stählemühle gourmet package, which costs Euro 199 plus shipping* (normal price Euro 240). It contains 500 ml Cuvée of six Hegauer orchard pears from the Limousin oak barrel and 500 ml Wachau apricots from the mulberry barrel. You can also order online at * Shipping and customs charges may apply outside of Europe.

Bulthaup GmbH & Co KG Abteilung Marketing Werkstraße 6 | Aich 84155 Bodenkirchen GERMANY Date


Right to cancel: You can cancel your contract within two weeks in writing (e.g. by letter, fax, e-mail) or by returning the goods without having to specify a reason. The two-week period begins with receipt of this notification. The cancellation period can be assured by returning the cancellation request or the goods in a timely manner. Please send cancellation requests to: Bulthaup GmbH & Co KG, Werkstraße 6 / Aich, 84155 Bodenkirchen, Germany. End of cancellation notification.

I would like to learn more about bulthaup living spaces. Please send me:

Please affix postage

the book “bulthaup b3 – the kitchen living space” the book “bulthaup b2 – the kitchen workshop” the book “bulthaup b1 – the essential kitchen”. You can also order the books online at Or visit your nearest bulthaup partner, who will be happy to give you a copy personally.

Bulthaup GmbH & Co KG Abteilung Marketing Werkstraße 6 | Aich 84155 Bodenkirchen GERMANY Date


LA Organic (see ingredients on page 33) has put together a tasty gift box featuring two selected olive oils exclusively for bulthaup.

Please affix postage

Please send me the exclusive LA Organic gourmet package. It costs Euro 60 incl. shipping within Europe* and contains 500 ml LA Organic Olive Oil “Delicate” and 500 ml LA Organic Olive Oil “Intense“. You can also order online at


Right to cancel: You can cancel your contract within two weeks in writing (e.g. by letter, fax, e-mail) or by returning the book without having to specify a reason. The two-week period begins with receipt of this notification. The cancellation period can be assured by returning the cancellation request or the book in a timely manner. Please send cancellation requests to: Bulthaup GmbH & Co KG, Werkstraße 6 / Aich, 84155 Bodenkirchen, Germany. End of cancellation notification.

* Shipping and customs charges may apply outside of Europe.

Bulthaup GmbH & Co KG Abteilung Marketing Werkstraße 6 | Aich 84155 Bodenkirchen GERMANY Date

Impressum Published by: Bulthaup GmbH & Co KG, Aich Editorial content, layout, lithography: Bulthaup GmbH & Co KG, Aich Benkler Reprotechnik GmbH, Landshut-Eugenbach Printed by: BluePrintAG, Munich

All rights reserved The reproduction of articles is permitted only after written consent from bulthaup and with the appropriate credit of the source. We reserve the right to make technical modifications and design changes. Color variations caused by printing technology are possible.

The gooseberry (Ribes uva-crispa) is extremely hardy and can be found in all moderately temperate regions. It is harvested in Central Europe in July and August and is a truly cultural fruit. It has been cultivated as a soft fruit since the 16th century. Its bittersweet flavor makes it ideal as a cake filling, but it can also be turned into jam, jelly or liquor. With its high vitamin C, silicon and potassium content, the gooseberry isn‘t just tasty, it‘s also extremely healthy.


Right to cancel: You can cancel your contract within two weeks in writing (e.g. by letter, fax, e-mail) or by returning the goods without having to specify a reason. The two-week period begins with receipt of this notification. The cancellation period can be assured by returning the cancellation request or the goods in a timely manner. Please send cancellation requests to: Bulthaup GmbH & Co KG, Werkstraße 6 / Aich, 84155 Bodenkirchen, Germany. End of cancellation notification.


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