2013_Institut Français_Salvador_Nicaragua_Costa Rica_Panama_Honduras
A series of performances, a tribute to Antonin Carême, the Palladio of pastry. To change our perception scale in the manner of Francis Ponge, comparing bread crust to the Andes Cordillera (« Le parti pris des choses ») to present a pastry-like urbanism.
Pastries are drawn since their origin, as the materials of their preparation don’t have a definite form, soft or fluid, they conform to the tools of their transformation : rolling mill, moulds, piping bag… The assembling process, using levels, stacks, casting… are building methods used in architecture.
A large table set one meter from the ground supports a pastry city. A camera on a remote-controlled robot wanders amidst the culinary landscape, to film the destruction of the meal.
The pastry-chef and the designer build and arrange taste. The eater, facing this device, destroying the pastry buildings until its assimilation, builds his own taste memory and recollections of the performance.