Three prototypes were developed, from cooking to packaging; from left to right: à la parisienne, Carpaccio, Boeuf Tartare

The project aimed to promote the variety and quality of french beef in France. For this, João Gonçalves expanded the consumption of meat to the ritual of the entrée, and created a set of aspics - cold meals in gelatin - which integrated gastronomic recipes famous from all the regions of France, and establishing a relation between the cattle breeds of those regions.

 "Aspic de boeuf pour entrée" designed by João Gonçalves

Packaging made with PET, aluminum foil and printed paperboard

Aspic de salade de boeuf à la parisienne (entrée for one person)