Agreements and resonances between culinary gesture and organic material brought back to the Studiogarden Verrewinkel.
This first series of Histoires Comestibles was born out of times of encounters and explorations of the Belgian territory and the different atmospheres felt in these places, marked by their respective histories.
During this month of immersion in the Studio, I developed research and experimentation in complementary ways, both in the kitchen and in the atelier. On the occasion of the end of my residency, I presented my work during a tasting time around these first three Histoires Comestibles, in Olivier Strebelle's former studio.
designer in residency at Studiogarden Verrewinkel - February 2021
Mons/Hornu - burnt shortbread
Ostende - frozen fermented kiwi fruit
Verrewinkel - fermented beet crisps
pictures of the event @Ivanne Boucaut and @Camille Orlandini