Consulting, artistic direction, scenography, space planning, object design… Within the creative studio she set up in 2015, Pauline Androlus leads both projects for companies and more personal creations. A capacity that comes from a dual education followed at the Ecole Duperré in textile-material-surface BTS, then at the Ecole Boulle in product design and interior architecture. At the end of this course, she received the congratulations of the jury for her project “The eyes behind the head”, a series of kitchen utensils, crockery and table linen for the use of the visually impaired.

“Observing my grandmother Hélène, who has AMD [age-related macular degeneration], I noticed that she was implementing tricks to compensate for her loss of vision and was using touch more to cook,” explains Pauline Androlus. I also noticed that what was offered for the visually impaired in the domestic world was stigmatizing and infantilizing, made with poor materials and coarse shapes. »

After a year spent doing research, contacting associations and observing other blind people, the student draws, produces and presents her end-of-studies work in 2011. They will remain as prototypes until meeting with Mary Castel, the founder of Maison Fragile, interested in the inclusive dimension of the project.

Driven by a contemporary reinterpretation of tableware, Mary Castel publishes fine Limoges porcelain collections developed for chefs or resulting from collaborations with artists. Others, of a solidarity nature, have been imagined by young people with Down syndrome undergoing professional reintegration in the restaurant Le Reflet, in Paris. In the same approach of commitment – ​​a purchased creation will make it possible to offer a creation to an association – the elegant range with graphic lines signed Pauline Androlus and baptized Tact joins the Maison Fragile catalog.


Launched in crowdfunding on Kickstarter in mid-May, the collection will be available in the fall. The porcelain tableware, developed with Pillivuyt (which notably manufactures the plates for the restaurant Les Vapeurs, in Trouville) includes four stackable pieces, three dishes and a large plate.

This is divided into three parts (for vegetables, starches, proteins) identifiable by touch thanks to their relief: smooth, with small close dots, with spaced lines. Its raised edge has two notches, rounded or rectangular, which facilitate serving while helping to place coordinated dishes (the winged bowl and round spout or the salad bowl with handle and rectangular spout). The deep dish also has an ergonomic grip.

A cotton and linen tablecloth, placemats and napkins made by Garnier-Thiebaut will complete the service. Their tactile and contrasting embroideries, in satin stitch, serve as guides for setting the table. So that the meal remains a pleasure for all.