The Gaggenau stand at the EuroCucina 2018 exhibition

Stephen Bayley

Of all rooms in the house, kitchens demand the best design for function as well as looks. Cultural critic Stephen Bayley reveals their modernist origins and meets kitchen appliance-maker Gaggenau’s head of design Sven Baacke to talk about his design thinking, what luxury means and the poetry of fridges

No-one is ever going to want a virtual dinner. The one thing electrons, sensors, code, AI, VR and haptics will never provide is a perfectly executed, steaming hot perdiz estofada Casa Paco, a Madrileño classic with fumes of wine, garlic, onions and bacon, garnished by an improbably big handful of parsley. Not to forget its ideal companion, a perfectly chilled 2016 Finca Allende white from Rioja.

For this reason, the domestic kitchen with its hob, oven and fridge will always remain a part of civilised life. App-driven delivery services may flourish on their wobbly bicycles, but they have more effect on the precarious margins of the traditional restaurant trade than the home cook with his gastronomic library, bleu de travail pinafore and wooden spoon.

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Despite changing behaviour – going out, staying in, hot yoga, crazy exercise regimes, fasting and peculiar diets – the kitchen is a remarkably resilient feature of building design. Although some experts estimate that New Yorkers spend 130 per cent more on eating out than other Americans, the fact remains that every new apartment in Manhattan is still equipped with an impressive new kitchen.

Gaggenau’s head of design Sven Baacke

And that probably means a new German kitchen. Like the German car, the German kitchen has reached a global archetypal status that Carl Gustav Jung would have appreciated and understood. Never mind that the same new German kitchen in that vertiginously tall apartment building on East 57th street is rarely used and never contaminated with actual hot food, it is a powerful and universally understood status symbol. Why? Because the design and manufacture of a kitchen and its equipment combine the disciplines of architecture and industrial design at which, at least in the modern era, Germans have so excelled.

It was in 1926 that Grete Schütte-Lihotzky unveiled her Frankfurt Kitchen, a functionalist masterpiece designed for that city’s ambitious socialist housing programme. Exploiting industrial processes and materials, it was tiny, ergonomic, modular, intelligent. It was everything the Bauhaus claimed but often failed to achieve.

The Vario 400 refrigerator

True, the American dream kitchen, with its pastel-coloured and chrome-plated laboursaving appliances attended by a blonde model in a flared and pleated A-line skirt, presented consumers with an alternative in the 1950s and 1960s, but the Frankfurt Kitchen set the enduring design standard. So much so, that examples are in the permanent collections of New York’s Museum of Modern Art and London’s Victoria and Albert Museum.

The Frankfurt Kitchen from the 1920s

In a nicely paradoxical way, this austere design language has become the ultimate luxury product. This is because luxury today is not about excess or vulgarity, but of having time to spare for, among other things, cooking.

Now, I want you to imagine Sven Baacke riding his adored 1962 Lambretta scooter, a machine he enjoys dismantling and reassembling, around Munich. Baacke is the Gaggenau designer. He was born in 1974 and attended the Staatlichen Akademie der Bildenden Künste in Stuttgart.

This is an inspirational city for a design education. At the beginning of the last century, the local museologist Gustav Pazaurek organised an influential exhibition called ‘Geschmacksverirrungen im Kunstgewerbe’ (Errors of Taste in Design). Pazaurek hated fuss and admired logic. And in 1927, the great Mies van der Rohe participated in Stuttgart’s magnificent Weissenhofsiedlung, or Weissenhof Estate, a real-life demonstration of architectural possibilities embodied by the International style.

Today, Baacke says his favourite building is Mies’s pavilion built for the 1929 International Exposition in Barcelona. And, of course, Stuttgart is the city of Porsche and Mercedes-Benz, with all the industrial discipline and design prowess that suggests. And if Baacke’s new home is Munich, remember this is the territory of BMW, a company that made its reputation through design as much as through automatic self-levelling suspension.

All these architectural and design influences I think can be seen in Gaggenau, but I wanted to check this thought with Sven Baacke. So, I asked him.

Stephen Bayley: Is there such a thing as ‘German Design’?
Sven Baacke: Of course. We have the Bauhaus. And Gaggenau has been in the Black Forest for more than three hundred years. There’s nothing more German than the Black Forest! But at Gaggenau, while we certainly admire precision, we have soul as well. That’s not something you’d dare admit to a German engineer!

The Weissenhofsiedlung, designed by Mies van der Rohe, 1927

Stephen Bayley: What’s your approach ?
Sven Baacke: I reduce everything to the essentials, but do not remove the poetry. To me, a fridge is architecture. There are so many variables involved, so many different criteria. But everything comes together in a well-balanced kitchen. One thing is certain – I like open spaces, not closed doors.

Stephen Bayley: How do you define luxury?
Sven Baacke: Luxury is not so much about owning things. I don’t like to talk about Gaggenau as a luxury brand. In any case, luxury is culturally determined. If you live in a Chinese city, the ultimate luxury is fresh air. In Tokyo, it is space. For us Europeans, luxury is a personal thing. It is subtle. It is personal. It is about experience. And especially the experience of cooking, taking time to buy ingredients and spending time with friends.

Stephen Bayley: And are you a good cook?
Sven Baacke: Ah, but what is ‘good’? Certainly, I do not like baking because it is all about chemistry. I prefer to be intuitive. I love being in Sicily because the produce is so good that you hardly need to change it.

A Gaggenau wine cabinet at the EuroCucina exhibition

A Gaggenau kitchen design incorporating a Vario 400 series oven

Stephen Bayley: So, would you agree with [cookery writer] Marcella Hazan when she said, “I don’t
measure, I cook”?
Sven Baacke: Yes!

Stephen Bayley: Does good design last forever?
Sven Baacke: Yes. I admire Apple, but a first-generation iPhone is now obsolete. Our 90cm oven has been on the market since the eighties. It’s an investment, not an indulgence!

Stephen Bayley: Where do you find inspiration?
Sven Baacke: I like the oak cutting-board I recently bought at Margaret Howell in London. And I have just bought an electric Audi, but I also want to buy an old Porsche Targa or an original 1959 Mini. I am in love with combustion engines, but this is not a technology that’s going to get us to the next generation.

Mies van der Rohe’s Barcelona Pavilion

Stephen Bayley: What about the Frankfurt Kitchen?
Sven Baacke: My grandma had something like it. Very German. But its successor was Otl Aicher’s book Die Küche zum Kochen (The Kitchen is for Cooking) which inspired me at college. Aicher was the designer who gave BMW and Lufthansa graphics their amazing clarity.

Stephen Bayley: What new technologies will influence cooking in the future?
Sven Baacke: Revolutions are very rare. Cooking will always be an analogue activity. Look – we are not going to the moon, so I think future improvements will come from better manufacturing. And from a better understanding of how, for instance, we can make cleaning easier. Perhaps we will be able to make equipment disappear from view when not in-use.

Stephen Bayley: You have ten designers working at Gaggenau. What do you tell them?
Sven Baacke: Well, you have heard of forecasting. We have this intellectual game I call ‘back-casting’. I ask my designers to jump into the distant future and then jump back to the near future. And, with the jumping concluded, we both firmly agreed that the idea of wanting to save time in the kitchen was ridiculous, because wherever else would you ever want to be other than in a well-designed kitchen?

Find out more: gaggenau.com/gb

This article was originally published in the Spring 2020 Issue.

Georiga’s capital Tbilisi sits amidst the Caucasus mountains, on the border of Europe and Asia. Image by Denis Arslanbekov

Why should I book now?

Thinking of booking a spring break? There are few places more lovely than the Caucasus mountains, on the border of Europe and Asia. And in the region, Tbilisi, the capital of Georgia, is unmistakably the most beautiful city. In a broad valley surrounded by mountains, at its heart is a medieval old town with a fortress towering above. The country has two millennia of history and feels like it was once the centre of a culture and empire – which it was. Winters are cold, summers are hot, and spring, with the trees and blossoms in full bloom, are perfect.

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What’s the lowdown?

The Radisson Blu is the best-located hotel in the city, at the top end of the broad Rustaveli Avenue, the magnificent boulevard, lined with palatial buildings, that bisects the town centre like a more elegant Champs-Elysees. Rooms have views across the city to the mountains beyond. It’s a modern, light and airy place with a lot of glass everywhere. Climbing out of our car and being greeted by the doorman was our first taste of hearty, genuine Georgian hospitality – we had two recommendations of things to do before even entering the reception area. The receptionists were equally friendly, and, you felt, from their hearts: this was genuine national pride, not just training.

Filini is the hotel’s chic Italian restaurant (above), and in the warmer months, guests can dine on the rooftop terrace (below)

Getting horizontal

Our “superior” category room was spacious and very light, with full glass walls on two sides, and gorgeous views across to the churches of the old town. Decor is contemporary and minimal: whites, creams and light greens. The minibar was filled with local snacks – creamy Argo beer, and packets of local pistachios. There are two restaurants in the hotel, both of them contemporary-chic, and an excellent selection of neighbourhood restaurants just across the square. Wander down Rustaveli Avenue, where a highly fashionable passeggiata takes places every evening in the warmer months, and you get to the Old Town’s wonders, but as a place to stay, we preferred being slightly out of the tourist main drag at the other end of Rustaveli.

Read more: Galleria Continua’s Lorenzo Fiaschi on opening a space in Rome

The rooms on the higher floors offer the best views over the Old Town

Flipside

The Radisson Blu Tbilisi really didn’t have any drawbacks. Although we would advise anyone visiting to pay more for a room on a higher floor, to maximise those views.

Rates: From GEL 424.80 (approx. £100/€150/ $150)

Book your stay: radissonhotels.com/en-us/hotels/radisson-blu-tbilisi

Darius Sanai

Chais Monnet is a luxury country and spa hotel near Bordeaux

Last week saw the official opening of the most swanky hotel in southwest France, by Anglo-Iranian entrepreneur Javad Marandi, owner of the beyond cool Soho Farmhouse in Oxfordshire, England.

A very welcome addition to the luxury hotel scene near Bordeaux, Chais Monnet is a converted former Cognac warehouse transformed into a very lavish hotel, spa, and conference centre with some breathtaking architecture by Didier Poignant. The interior design is contemporary-luxe auberge, if you can allow yourself to imagine such a thing, and the cuisine has a lightness of touch and umami influence from Sebastien Broda, who earned a Michelin star at his former employer in Cannes.

The hotel was built out of a former Cognac warehouse by architect Didier Poignant

Chais Monnet offers riding holidays, picnics in the sun-dappled vineyards of Cognac in classic cars (guests can just jump into the hotel’s vintage Citroen and drive away), wine and cognac tastings and tours of the local Cognac houses such as Hennessy, Martell and Rémy Martin, as well as visits to the great Chateaux of Bordeaux, and a spa and full-sized indoor-outdoor pool.

A local troupe performs a fire dance at the opening of the luxury Chais Monnet hotel

Read more: An exclusive preview inside Hôtel Chais Monnet

At the launch event last week, we were content to sip Cognac cocktails (and some very refreshing local Chenin Blanc) while indulging in the festivities and a feast inside the old chais, or cellar, surrounded by ancient ageing vats. Oh, and then we partied away to a jazz band in the extremely cool converted barn-bar. A new reference for this part of France.

From left to right: Cognac Mayor Michel Gourinchas, architect Didier Poignant, Daniel Theron of ACPH, Xavier Arm from Vinci construction, and hotel General Manager Arnaud Bamvens

Owner Javad Marandi, Cognac Mayor Michel Gourinchas and hotel manager Arnaud Bamvens

The making of an oak barrique, part of the display at the opening of Chais Monnet in southwest France

Book your stay: chaismonnethotel.com

Chewton Glen is at its most beautiful in the summer

Why should I go now?

English summers: you can’t beat them. Especially when you’re staying in a luxury treehouse, overhanging a lush, sun-bathed valley. Right now, the grounds are at their most verdant, buzzing with bees and butterflies, but unlike the manicured lawns of the main hotel, which are pretty in an orderly kind of way, the treehouses are hidden deep within the wild woods. This is the land of barking deers, swooping owls, fairytales.

Chewton Glen’s 14 luxury treehouses are hidden away from the main house, amongst the trees

What’s the lowdown?

The main house dates back to the early eighteenth century and much has been done to preserve an air of old-school elegance; think mahogany antiques, classic paintings, a grand piano, plush carpets, conservatories, and croquet lawns.

The Dining Room restaurant Summer House seating area

The Dining Room restaurant is smart without being fussy both in terms of the interiors and the menu. Dishes are seasonal, fresh and delicately flavoured making the most of local produce. There are – rather intimidatingly – over 1900 wines to choose from, but fortunately, the sommelier is well used to guests’ bewilderment and gently guides us through the menu. For a more relaxed atmosphere, The Kitchen (a short buggy ride away) serves wood fired pizzas, salads and burgers; this is also where guests can take cookery lessons.

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The Spa is an extravagant expanse encompassing an ozone-treated indoor pool surrounded by Grecian columns, hydrotherapy pools, aromatherapy saunas, crystal steam rooms, an outdoor terrace lined with sun-beds and its own restaurant where spa-goers munch salads in robes and slippers – even the changing rooms are impressive with piles of fluffy white towels, REN toiletries and their own hot tubs. The 60minute facial using Natura Bissé products is deeply relaxing, leaving my skin as soft and bright as if it were new, which, after multiple rounds of exfoliation, masks, and massaging, it practically is. My partner emerges in a dream-like state from a full-body massage, claiming that he’s “never felt so calm!” A statement, which does well to sum up the hotel’s general seduction.

The outdoor swimming pool sits within Chewton Glen’s pretty gardens

When the weather’s hot it would be a shame not to make the most of the hotel’s 130-acre grounds. There’s an extremely pretty outdoor swimming pool, a golf course, tennis courts, archery, falconry and plenty of walking routes, some of which meander along the coastline.

Getting Horizontal

We’re in a treehouse loft suite – a short walk or buggy ride away from the main house with its own check-in and carpark. The style is contemporary, but homely with a kitchen area (well stocked with free snacks, soft drinks and on arrival, a half bottle of Taittinger champagne), a wood-burner, sofa, and large windows all along the front which open out onto the balcony and fill the space with natural light.

The kitchen/dining area of the newest and largest treehouse: The Yews

Read more: British Polo Day’s Tom Hudson on polo’s international appeal

Upstairs, there’s a twin loft for kids whilst the master bedroom on the ground floor connects to a spacious bathroom complete with shower and bathtub. The balcony overhangs a wild valley with outdoor furnishing and a hot tub which really comes into its own when the sunsets. It has the same kind of romance as a luxury safari camp in Africa – without the wild animals.

Flipside

The treehouses are designed as secluded retreats, and in the summer when the branches of the trees are lush with leaves you really do feel like you’re in the middle of nowhere (at most, you might catch a glimpse of a rosy face through the steam of a hot tub on a neighbouring balcony), but it may be a different story come autumn. That said, we rather like the idea of snuggling up in front of the fire with a mug of homemade hot chocolate…

Rates: From £850 for a Treehouse Studio Suite (approx. €950 / $1,100)

To book your stay visit: chewtonglen.com

Millie Walton

The UR-105 provides an analogue and digital display of the time

URWERK’s unique approach to high horology has established it as one of the most creative and desirable brands in the industry. URWERK’s watches are like nothing else on the market, reinventing the design of a timepiece to put function and artistry above conventional wisdom; and, despite their modernity, taking inspiration from the Huguenot tradition of clock making that once changed the world. LUX Editor in Chief Darius Sanai speaks with Felix Baumgartner about innovations and collaborative design

LUX: You grew up around English clockmaking rather than watches. Can you tell us a bit about your early education in the industry?
Felix Baumgartner: Absolutely, my grandfather worked at IWC, but my father didn’t really like the big company structures; he was more into history, antique clocks. So after working at IWC for a brief period, my father opened up his own atelier at home, where he still restores clocks. That was my school, it was where I learned about clocks, and also about watchmaking because it is similar. There’s a difference in proportion between clocks and watches, and watches are only 120 years old, before that you only had clocks.

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When I grew up in the beginning of the 90s I saw a watch industry which was very much focussed on watches with very traditional tourbillon, but all the time there were the same complications and the same approaches, which, for me, was not at all contemporary. From my mother, I learnt a contemporary open-mindedness (my mother loved, and still loves, contemporary art, architecture and music) and from my father I learnt the history, knowledge and mechanical passion. However, it was difficult to bring these two things together so I started working with Martin Frei (co-founder of URWERK). Martin isn’t actually a designer, he was working in film and painting at the time we met, but it was so interesting for me to work with someone from the artistic world to create a new concept for a watch, and to think about what a watch can be today.

Felix Baumgartner at work in the URWERK studios

LUX: Had anyone else taken this approach in high end horology?
Felix Baumgartner: I think in high end watchmaking we were the first. You have Audemars Piguet; in the 70s, they made the Royal Oak, and the Royal Oak as a case is very contemporary. It is a very, very nice watch but they concentrated on the case, and didn’t look at the movement. In traditional watchmaking, you always have a case and then you have the movement inside, it is very separate and what is unique about our approach is that we create one piece, in which the movement and case speak together. What we do is very pure, very minimalist.

LUX: Did you know that people would want something like this at the high end or did you just hope? How did you create the market for your watches?
Felix Baumgartner: We were very naive! I was 22 years old, Martin was a bit older, but we were both very young, we are still young… You have to understand everybody had these polished wooden cases with a nice golden watch and we wanted to disturb the old values. When you look at architecture, or cars for example, the design process moves on but the watchmakers in Switzerland still continue with the same methods.

A lot of other watch brands try to copy what was done 100 years ago, but it is changing. 20 years ago we were absolutely alone, apart from at the entrance level where you always had contemporary watches such as Swatch; Swatch was absolutely up to date. In the middle range you had Tag Heuer and Omega. But we’re not businessmen, I’m a watchmaker and Martin is an artist, we love what we do, it’s 100% passion. We showed up at 22 years old and some people hated it, others were astonished, they didn’t know what was going on.

Read more: Swarovski x Design Miami/ designers of the future

LUX: The mechanical movement in your watches is very advanced and sophisticated…
Felix Baumgartner: Yes, we are working with the latest materials and because most of our mechanisms didn’t exist in the past, we have to invent them, which is challenging.

The UR-210 is our most complicated watch today, but it still feels simple. It is a very nice way to tell the time, because you can read the time actually without having to turn the wrist. We only make 150 watches per year, it’s a very limited production. The parts are made in Zurich by a very specific professional team, and then in the town of Aarau there’s a team doing the research, the technical dossier, the engineers and prototyping and in Geneva you have final assembling and then the communication side.

The UR-210 in black platinum

LUX: The people who buy Urwerk what do they have in common? It seems that buying watches like yours is like collecting art or cars…
Felix Baumgartner: Yes, to me, the watchmaking of today is an expression of mechanical artisanal art. It’s a little machine that you have on your wrist, which you can understand, you can hear it, you can feel it and at the same time it tells you the time. But it also is kind of a jewellery, a “bijou” for men, also for women.

LUX: How does your collaborative design process work?
Felix Baumgartner: I’ve known Martin for 25 years, and we’ve worked together on URWERK for 20 years. We call our design process: ‘ping-pong’. We meet, but also speak on the phone almost everyday. Martin lives and works in Zurich, whilst I’m in Geneva most of the time so we play with ideas then he sends it over and I send it back, it’s a ping pong. Largely though, I’m still the mechanic and he’s the aesthete.

Read more: Luxury handbag brand Moynat opens with style in Selfridges, London

LUX: Unlike many luxury brands, you don’t do any kind of celebrity marketing. You say that the product speaks for itself, what do you mean by that?
Felix Baumgartner: We are lucky because we do not have to go the ambassadors, to the actors or to the important people in the industry, they are coming to us. For example, Ralph Lauren is a collector of several works, Jackie Chan wore the UR-202 in a film and basketball player, Michael Jordan. Robert Downey Jr has worn our watches in movies too. Usually companies like Sony Pictures ask a lot of money for product placement, but it was Robert Downey Jr who asked us, not the other way round!

LUX: What’s next for URWERK? Any big plans?
Felix Baumgartner: Let’s say it’s already happening, we are working on a new invention which we will present in a few months…

To view URWERK’s collections visit: urwerk.com

Gaggenau’s Vario cooling 400 Series appliances such as this wine climate cabinet are designed to be as much part of the architecture as they are functionally capable

Kitchens were once the utilitarian core of the house. Now, leading manufacturers of kitchen appliances are more about architecture and design than just practicality, meaning they can enhance a home’s aesthetic. Emma Love meets the designer of German high-end manufacturer Gaggenau to hear how life’s all about the experience, and how kitchens can be design statements in themselves

Increasingly, design-led kitchens are an extension of the architecture of the rest of the home. Here, we look at how appliances fit in.

Two years ago, at the Venice Architecture Biennale, Japanese designer Kengo Kuma created The Floating Kitchen, which consisted of a series of shelves with ceramic bowls and plates, urns and vases that he had found in the Chinese city of Chengdu. It was part of a satellite exhibition, the Kitchen Home Project, which imagined what our living environments could look like in the future (the exhibition also included a fully transparent kitchen by Dutch studio MVRDV). And while this crystal-ball creative thinking is certainly a world away from manufacturers such as Gaggenau, whose global success is built on technological advances and an architecturally inspired design language, it does demonstrate that our notion of what a kitchen looks like is changing in all kinds of ways, from the kitchen utensils we use to the plates we serve our food on and to appliances.

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In the past few years, for instance, there has been a growing interest in knives made by specialist craftsmen. The Japanese Knife Company, which has stores in London, Paris and Stockholm, sells traditional handmade Japanese knives to chefs and home cooks. Equally, more and more chefs are commissioning ceramicists to make tableware for their restaurants, a trend which is also reflected in non-professional kitchens. And when it comes to appliances, gone are the days when refrigerators and freezers were an ugly but necessary addition to an otherwise beautifully designed kitchen.

Now, appliances are increasingly made to reflect the overall aesthetic of the room and the wider home – all clean sculptural lines that blend seamlessly with the rest of the cabinets and furniture – while still setting new standards in terms of function. In other words, the appliances themselves are a crucial part of creating a visually pleasing kitchen landscape.

“People want their kitchens to be both a purposeful and a beautiful space whilst being a seamless extension of the architecture of their home,” says interior designer Natalia Miyar. “The kitchens in our projects are always designed in context of the wider architecture of the home, often with clean silhouettes, grounded by strong, classical materials like stone and softened by interesting textures and warm metals. It is important that a kitchen is designed not as solely a utilitarian space but also to have a warmth and a relaxed feel.”

This, of course, includes the design of appliances, which Miyar says is key: “It is important that these elements tie the design together and do not jar with the rest of the scheme. There are more and more design-led functional appliances on the market but I also like to design joinery which conceals larger pieces and provides a further tailor-made aspect to the design.’

One such manufacturer leading the way with design-led functional appliances is Gaggenau, whose Vario 400 series is the first modular system of fully integrated refrigeration products that can be combined to form a cooling wall. Comprising a series of statement handleless pieces, the idea of the system is that it shifts the image of refrigerators and freezers from purely professional appliances to elegant design objects. In part this is achieved through the highest levels of craftsmanship but it is also down to the considered choice of materials (think dark anthracite aluminium, oak-wood and glass doors) and techniques used (the finer glass-bead blasting of the aluminium parts), all of which results in a super-sleek tone.

Read more from the Image Issue: Global entrepreneur Johnny Hon on promoting global exchange

“This new range for Gaggenau is the very essence of refinement in the luxury kitchen appliance market,” says head of design Sven Baacke. “We see extraordinary interior aesthetics as something that should be seen in all spheres of life, including the kitchen. Staged beautifully and with perfect illumination, you are no longer simply storing wine or refrigerating, you are making a statement.” And these days it seems that this architectural statement doesn’t end with the right placement of the cooking island or the finish on the worktops – it encompasses everything else in the kitchen too.

Gaggenau designer Lars Dinter takes inspiration from architecture

We talk to Gaggenau designer Lars Dinter about the architectural influences behind the Vario cooling 400 series.

LUX: How was the new Vario 400 series inspired by architecture?
Lars Dinter: It’s not inspired by any particular style but I’m always very interested in what’s happening in architecture in general. It’s higher than art in a way because it’s a big responsibility and architects create works that last for a very long time compared to product design, for instance. I’m always drawn to contemporary Belgian architects such as Vincent Van Duysen, Marc Merckx and CAAN Architecten. Their style is very minimalist but uses natural materials and textures so buildings still feel warm. One of my big idols is Piero Lissoni. He is a product designer who does lots of interior design and again he has a minimalist style but it’s combined with an Italian elegance.

LUX: Gaggenau regularly consults chefs, sommeliers, interior designers and architects. Did this effect the design of the 400 series?
Lars Dinter: Interior designers and architects often tell us that they wish the products would integrate better into dining rooms and kitchen. The input from sommeliers includes the fact that the LED lights that we’re using need to be free of infrared and ultra-violet wave lengths to make sure that we’re not harming the wine during long-term storage and that we need specialist storage solutions such as humidity controls for storing vegetables and fruit as people are eating more of these and less meat these days.

Read more: Geoffrey Kent on Millennials and transformational travel

LUX: What affects your choice of materials and how do you make them become part of the architecture?
Lars Dinter: It’s as much about the shapes as it is about the materials so we’ve tried to make the overall appearance of the appliances cleaner and more contemporary. With the materials, we have changed from a stainless steel anodising process to anthracite aluminium for components such as the support brackets for the glass shelves (the cavity is still clad in stainless steel). We’re using this to give the appliances a warmer, more elegant feel which we think will also integrate better into the architecture. We want the same warm atmosphere and emotional appeal to our appliances as there is elsewhere in the home without losing that powerful technical performance.

LUX: What technological advances can we see in this series?
Lars Dinter: The most important technical advancement is our opening-assist system for the doors which enables customers to have cabinet fronts without interruptions. In the past there have been handle-less kitchens but the refrigerator and freezer has always still had handles. As far as we know our opening-assist system offers the first fully complete handle-less kitchen – appliances included. You can use the system as a push-to-open device in a handle-less kitchen but it also has a second setting so if you have a more traditional kitchen and still want handles, the same mechanism can be used to support opening heavy doors.

Gaggenau designer Lars Dinter combines shape and material to create elegant solutions which match form and function

LUX: Tell us about the design of the wine climate cabinet.
Lars Dinter: We are using oak-wood because it has a warm colour, a good grain and fits in with our approach to authentic materials. We have also added new accessories including a serving tray and a bottle presenter. These also feature anthracite aluminium and oak, so they are finely aligned with the rest of the products. With these accessories, we are trying to add more quality and appeal to the pieces. We are trying to make a big step towards becoming more appealing on an emotional level.

LUX: Do you think that kitchens are increasingly seen as architectural spaces?
Lars Dinter: There are no boundaries anymore. Kitchen, living and dining spaces are all merging together in one big living space and our new line-up of kitchen appliances fit into this way of living. Traditionally, a kitchen might have an island or cabinets with an oven or coffee machine and the appliances are integrated into this. We are enabling customers to have a transitional zone with a cabinet wall that has wooden panelling on the front with no hint what is hidden behind. The appliances could be hidden into these cabinets. With connecting rooms, a nice solution is to take the same architectural aesthetic throughout so the wine cooling units for example, could stand in the background of your dining room. After dinner, you can set the lights so they give off a little glow and become part of the mood of the space.

gaggenau.com/gb/