A "MADE IN FRANCE" CUICUI

Conceived in Canada, after 3 years of R&D and small-scale manufacturing to test the market, the interest in the Cuicui continues to grow. Today, we wish to be able to offer a Cuicui made in France, where we have the most demand. Currently in the process of searching for a manufacturing partner, we hope to offer a 100% French Cuicui very soon

LE CUICUI, A MEDIUM FOR HEALTHY AND SUSTAINABLE COOKING

Rudimenterre embodies a futuristic and restorative vision by offering a simple solution to bring meaning and flavor back to our food: the Cuicui.
A modular and versatile terracotta cooking system for the cuisine of the future: healthy, sustainable, communal, and economical. The brand focuses particularly on the natural connections between food and the materials of the dishes, as well as on the user's experience. The Cuicui allows for the simultaneous preparation of multiple healthy, inclusive, and economical meals.
The innovative idea behind the Cuicui is to combine clever architecture with the sensitivity of terracotta to cook more with less.
Less drinking water, less energy, less junk.
More flavor, more meaning, more autonomy, more people, and more conviviality.

IT’S BETTER WHEN IT’S BEAUTIFUL

Recreating bonds, meaning, and taste is the goal of Carole Briet, creator of Cuicui Rudimenterre. Passionate about historical and artistic heritage, Carole became a designer specializing in the renovation of old buildings in France. Sensitive to the environment, she spent over 15 years focusing on natural materials and eco-construction. She was fascinated by bio-sourced materials, particularly clay and the thermodynamic exchanges it generates, drawing an analogy to our traditional earthenware casseroles. She saw in them an alternative to modern cooking materials that are not always healthy and returned to her studies in her new adoptive country, Canada, to reinvent healthy cooking vessels adapted to our time. After earning a diploma in ceramics and spending 3 years on R&D to refine the aesthetics and manufacturing of the Cuicui, Carole is now developing the full culinary potential of the Cuicui. She is publishing a method for economical and zero-waste recipes and is working on setting up inclusive cooking workshops