Installation, Paris 2018
It took place in CILK exhibition at Atelier Blanc-Manteaux.
In collaboration with chef Virginie Galan, food research focused on fermentation processes. Fruit Kefir was to drink and Kefir grains were given, as a transmission gift. Fermented elements tinted, through the night, the tablecloth.
On wooden + cotton gaze table :
*Celeriac cooked in sourdough bread, sage butter, black garlic.
*Beetroots cooked in salted crust, salted cherry tree leaves, blueberry flowers.
*Dill and red beetroots gravelax salmon
*pickled red onion, yellow and pink (chioggia) beetroots
*Fermented yellow carrots and maracuja
*Dill and tumeric pickled cauliflower
Photos ©Anthony Marques