Autumn arrives with a basket full of mushrooms, Pion and Totem.
In October, Silvia Tack illustrates a very particular harvest of design: Pion and Totem stools and side tables fill a basket as if they were freshly picked mushrooms. With her signature naïve linework, subtle play of autumnal colors, and playful composition, Silvia turns the everyday into a still life charged with meaning.
The Pion tables, designed by Ionna Vautrin, resemble small turned sculptures. Their rounded profiles evoke chess pieces, bringing character and personality to any space.
The Totem tables look as if they came straight from Sylvain Willenz’s sketchbook. Their geometric, almost flat volumes contrast the solidity of the base with the lightness of the top, generating an almost totemic presence.
In this illustration, both pieces become part of the autumn harvest. Just like nature itself, design reveals itself through diversity: different shapes, textures, and colors that enrich any space.
We invite Ionna Vautrin and Sylvain Willenz to cook a Seasonal Recipe
Mushroom Soup
Autumn invites us to enjoy the warmth of home and the beauty of small gestures. And what better way to do so than with a comforting, flavorful soup? Just like in design, every ingredient contributes its own shape, color, and texture to transform something simple into something special.
Ingredients
- 300 g portobello mushrooms (or mix with button mushrooms for more nuance)
- 2 leeks (white part only, cut into thick slices)
- 2 garlic cloves
- 500 ml natural vegetable stock
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
Instructions
1. Clean the mushrooms thoroughly and chop them.
2. In a saucepan, heat the oil and sauté the leeks and garlic over medium heat until tender and fragrant (about 8–10 minutes).
3. Add the mushrooms and cook for another 5 minutes.
4. Pour in the vegetable stock and a little water. Bring to a boil, then cover and simmer over medium-low heat for about 10 minutes.
5. Blend until smooth and creamy. Adjust with more stock or water if you prefer a lighter texture.
6. Season to taste and serve in bowls.
