Elodie Michaud
Elodie Michaud, born in 1991, practices surface, materials and textile design in hors-studio, a design studio co-founded with Rebecca Fezard in 2016.
While drawing in ornamentation’s code and sampling in the matter, hors-studio proposes a true collective manifesto where craft, new technologies, and tailor-made creation get along with contemporary design.
Influenced by the excellence of past centuries’ graphic culture, Elodie and Rebecca question our decorative heritage and highlight it.
Graduated in 2016 in textile design and innovation from The National School of Applied Arts in Paris, Elodie begins her professional career within sensory materials library (MAT & SENS) wih a unique global classification.
She develops innovative projects partnering especially with fab labs.
After meeting Rebecca in a handicraft workshop that combines cutting edge tools and ancestral know-how, they associate themselves and initiate a common artistic process
Their surfaces and materials design practice questions the fields of a singular decorative language.
Focusing particularly on the choice, treatment, and finishing of the materials, they work in a transversal way between design, fashion, lifestyle, graphic design, and interior design.
Hors-studio has notably exhibited at the Paris Biennale Emergence in 2016, in Ateliers de Paris and Design Week in 2017, and at The International Design Biennale of Saint-Etienne.
From July 2018 to March 2019, in residency at the Sensory Design Center of Tours, hors-studio conducts research work about the valorization of industrial and craft production wastes.
Material Qualities
Color: Light beige.
Soft / hard: Hard.
Shiny / matt: Matt.
Smells: Sea.
Texture: Rough.
Material Recipe
Water 120 ml.
Gelatine 15 g.
4 soup spoon of midle granulometrie of crushed mussle.
Pour in two times into a textured mold:
- Put the crushed sea shell powder first.
- Add the liquid mixing into the mold.
- Put the preparation to one side and let it dry for a day.
1 -Wash the sea shells mussel.
2- Dry them.
3- Crush the sea shells.
4- Sift them.
5- Put the half of crushed mussel at the bottom of the mold.
6- Mix the preparation with the other half powder.
7- Put all the mixing in a mold.
8- Remove the material formed from the mold.
Material 2:
Glycerol 6 g.
Water 120 ml.
Gelatine 15 g.
4 soup spoon of St Jacques.
Pour in two times into a textured mold:
- Mix the most concentrated part of the sea shell powder first.
- Add the liquid mixing into the mold.
- Put the preparation to one side and let it dry for a day.
Same actions for the material 2.