The Guide Natures Rêvées by Gilles&Boissier is a living journey between porcelain and culinary creation.

A chef or restaurant chooses a Natures Rêvées plate to showcase one of their dishes. A thoughtful guide, designed as a visual and gastronomic experience. A different way of presenting porcelain, through taste, texture, and craftsmanship.

At Cova, chefs Enrico Rizzi (cuisine) and Giuseppe Colleluori (pastry) are the first to have taken part in the exercise.

enrico rizzi's plates

Natures Rêvées Bleu de Four welcomes a Risotto allo zafferano.

A specialty of Maison Cova.

The blue acts as a revelator and brings out the flavor of the saffron.

Natures Rêvées Rose des Sables welcomes spaghetti con datterino giallo e astice.

The pasta rises in a spiral, almost dancing. The glossy sauce clings to it sensually. The discreet, organic pattern on the plate seems to rise to the surface, echoing the dish itself.

Natures Rêvées Brun de Cassel presents a Filetto di vitello con riduzione al barolo e verdure di stagione.

A dense, earthy dish, which the design of the plate frames without taming it—like nature held between two silences.

giuseppe colleluori's plates

Natures Rêvées Bleu de Four pairs well with
a lemon crostata with flambéed meringue.

A dessert that plays on contrasts: bright and sweet, tart and golden, graphic and delicate. Almost like a watercolor painting you can eat.

Natures Rêvées Brun de Cassel presents the Sacher single serving, based on the original recipe from 1817.

Porcelain designed to reveal the richness of the flavor. A tribute to Viennese tradition, reinterpreted with precision by Cova.

Natures Rêvées Rose des Sables dialogues
with Tarte alle fragole

A simple, sculptural dessert designed to capture the light, catch the eye, and then give way to indulgence. The design of the plate extends the lightness of the dessert, creating an almost organic visual dialogue.