At Moët Hennessy At the musée du quai Branly, 2019
Food installation about the earliest civilizations cuisine. In collaboration with cheffe Virginie Galan
This installation presents a extract from the research led on the tastes and technics of the earliest civilizations cuisine, and particularly in Mesopotamia and Egypt. Old technics of fermentations, meat and beer stew, cooking in crust in fire, and wild plantes decoctions.
Veal, beer and spices stew
Spelt flour pita bred
Roots cooked in bread crust
Pickled vegetables and fruits
Wild plants decoction : hysope, coq mint, lemon balm, fennel.
Pictures by ©Céline Pelcé