What went down at the “A Study of Flavor” event by Ploom and nss magazine at Fuorisalone 2026 Food artist Jil Zander was the star of Ploom’s second event during Design Week

Following the success of the first evening of A Study of Milan and its AURA signed by Ploom* and nss magazine, which saw artist Bianca Peruzzi create a light installation called A Study of Light, yesterday it was the turn of the second chapter A Study of Flavor signed by German artist based in Barcelona Jil Zander, who rose to prominence for having founded a studio specialising in immersive experiences, ephemeral installations, spatial design and innovative culinary concepts.

Her work combines set design, object design, food styling and visual storytelling, creating unique atmospheres for a vast number of clients ranging from the hospitality world to fashion and design. For Ploom, the artist sought to describe the sense of taste as a tool of artistic design, drawing a correlation between memory, aesthetics and perception through her edible compositions set within an immersive environment by Ploom. The space was dominated by five food sculptures, each made up of 200 bites, presented on custom structures crafted in metal and dark burned wood, underscoring a futuristic aesthetic that dialogues with the surrounding environment. The aromatic notes at the heart of Ploom's research — cacao, warm spices, sweetness and aromatic tones — were reinterpreted through flavour, texture and form, with each food station accompanied by a flavour description as an integral part of the installation.

The menu consisted of five food proposals: wholewheat grissini with honey-infused ricotta, tapioca beetroot and potato chips with pepper, a local cheese selection, soft chocolate cardamom crumble balls, and black focaccia with tomato and sesame oil infused with black tea and wood. Accompanying the food were three signature cocktails following the same aromatic narrative: a sparkling Tobacco, Mint & Rum, a Black Tea, Gin, Fig Leaves & Smoked Honey, and a sparkling Hibiscus & Thyme. The drinks translated the aromatic notes that Ploom brought to Design Week into refreshing compositions that were pre-batched and served from the bar counter to ensure a fluid guest experience. A complex project that Jil Zander herself told us about in her own words.

How did you develop your approach to creative direction in ephemeral installations and multisensory experiences, and what makes your method unique?

Jil Zander: My approach developed quite organically through working across different disciplines—events, food, spatial design, and brand activations. I was always more interested in designing moments rather than static visuals. I don’t separate elements into categories like set, food or experience. I see everything as part of one narrative system. A table, a texture, a dish, a light reflection—they all carry equal weight and is just another material to experiment with. I’m particularly drawn to ephemeral formats because they allow for intensity. You enter a space, feel something very specific, and then it disappears. That temporality creates strong emotional value.

What is the importance of set design and object design in creating immersive narratives for events or projects, and how do you choose the elements to include?

Jil Zander: Set design is not decoration—it’s structure. It defines how people move, interact, and perceive time within a space. Object design is where the storytelling becomes intimate. A glass, a plate, a material choice—these are the elements people physically connect with. They make the experience tangible and are directly connected to the food. It usually start with a very clear emotional direction—almost like a mood or tension and then I build the environment around that. I select elements that reinforce that feeling, and I remove anything that feels unnecessary.

How do you integrate food styling and creative food concepts into your installations, and what is their impact on the overall experience?

Jil Zander: Food is one of the most powerful storytelling tools because it engages all senses at once. It’s visual, tactile, and deeply emotional. In my work, food is never just catering—it’s part of the scenography. It can reflect light, carry color, create rhythm on a table, or even disrupt expectations. I often work with chefs and artisans to translate a concept into edible form. Sometimes it’s very minimal, almost sculptural. Other times it’s more expressive. But it always needs to feel coherent with the space. It’s also one of the most memorable aspects—people might forget a visual detail, but they remember what they tasted and how it made them feel.

How do you balance the multidisciplinary aspects (from creative direction to object design) in your studio, and what principles guide your process?

Jil Zander: Everything starts with a clear concept, and that concept guides every decision across disciplines. Whether it’s a material, a menu, or a spatial intervention, it all comes back to the same core idea. I work closely with collaborators depending on the project. My ongoing collaboration with my creative partner and Art director Elisabeth Herzog, for example, there’s a natural dialogue between visual language and spatial composition. While I focus strongly on narrative, food, and experiential direction, she brings a distinct visual sensitivity that sharpens the aesthetic clarity of a project.

Tell us about the project you developed with Ploom and nss magazine for Design Week 2026.

Jil Zander: The project A Study of Flavor with Ploom and nss magazine is created as a highly sensorial environment—something that feels almost suspended between object and atmosphere. Working together with a restrained palette—wood, metallics, soft reflections, enhancing sounds, and controlled lighting—to create a space that evolves subtly as you move through it. The food and space drew a reflection of the brands identity, with its colours and flavors. The space was a multi-sensory environment, where people are immersed by an ephemeral 4 hour installation, underlined with a light installation of Bianca Peruzzi and a soundscape by nss magazine and Dj Cheelo. I was developing this concept together with the Elisabeth Herzog, local chef & catering Mimosa Milano and local creatives to bring this immersive experience to life and showcase the intersection of food, space, and contemporary hospitality.

*EVENT RESERVED FOR ADULT CONSUMERS. PLOOM IS A PRODUCT INTENDED FOR ADULT CONSUMERS. THESE PRODUCTS ARE NOT RISK-FREE. USE OF STICKS CONTAINING NICOTINE, A SUBSTANCE THAT IS ADDICTIVE, IS EXPECTED.