Alchimistes aux fourneaux
When an inventive photographer, a top chef and the inventor of molecular gastronomy come together, the result is bound to be surprising and seductive.
To talk to us about gastronomy and cooking today, Pierre Gagnaire, the “three-star” chef of the Balzac (Paris) and Hervé This, a chemist at the Collège de France (INRA) and at the AgroParisTech, met up to discuss an 18th century text, Les Délices de la Campagne (The Delights of the Countryside) by Nicolas de Bonnefond, valet to Louis XIV, which they decipher in their own way. This unusual, full encounter is illustrated by the amazing photographs taken by Rip Hopkins which, presented in the form of diptychs, provide a humour, off-beat hint of “pedagogical madness” to these gastronomic sciences.
DETAILS
40 colour prints 30 x 40 cm, framed and exhibited in diptyches.
Galerie fraich’attitude, 2008
Galerie fraich’attitude, 2008
contact
Patricia MORVAN
Responsable de projets culturels
et des expositions
morvan@abvent.fr
+33 1 53 01 85 89
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Hôtel Paul Delaroche
58 rue Saint Lazare, 75009 Paris
+33 1 53 01 85 85
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