Nouveau Studio is a young multidisciplinary design company founded in February 2015. Their founders, Simon Marcotte and Madly Fuss, graduated from the National School of Woodworking and the design school of UQAM both in Montreal. Nouveau studio conceives and realizes micro-architecture, furniture and object projects, and articulates its approach around craftsmanship, new technologies and the role of design on a daily basis. Overall, the studio explores both small and medium scale projects and tries to link different specialties within the field of design to find simple solutions adapted to any project anchored in a specific cultural and socio-economic context.



by Emmanuelle Walter

Nourishing box: A small kitchen on a transparent beach, covered by a fishnet of white and yellow strips that pulsate along with the wind.
Village au Pied-du-Courant: An experimental urban beach on the river’s shore, towered by the Jacques-Cartier bridge, high above the freight trains, where we hear the screams of delightful terror coming from La Ronde’s rides ahead.
Cricket flour blinis: local treat with hints of hazelnuts, heralding the singing tomorrows.
Would Montreal come to fall under the waters of a tsunami or to break in the tremors of an earthquake, we would take shelter in this unlikely haven, between highway and railroad, above the immensity of the river, where designers and environmentalists rethink every year a small yet sturdy utopia.
And this year, as part of the Possibles project, the designers Madly Fuss and Simon Turcotte have imagined for the Village a compact kitchen, astonishing of simplicity and frugality, named « Entropy». It seems to want to fly away.
The future is of cleansing and lightness. It behoves us to lessen our impact on this exhausted planet as much as possible. And so, as dusk was approaching on this 22nd of June, we accomplished a merry initiatory journey along the blonde beach and discovered a vegetable garden tended by rehabilitating youths (we could pick ourselves the peppers, zucchinis and fresh herbs), a small cricket farm named Insecto (the crickets are a sustainable source of protein that, unlike the global meat industry, doesn’t generate any climate warming), as well as the incredible, circular and aquaponic experience of the Umiko organization (or how to 1. Create insects from organic waste 2. Feed those insects to fish 3. Use fish droppings to fertilize the ground in which they ultimately 4. Make vegetables grow). The greatest of rewards were those trout and cricket blinis, served at the window of the Nourishing Box/Entropy by the chef Frédéric Bourgault. As delicious as the promise of a softer life and a future without predation.