IDE TO COGNAC
CERAMIC & FOOD ROUTE / WORKSHOP
ATELIERS DU FAIRE / FONDATION MARTELL
ENSA LIMOGES STUDENTS
ESAD ST ETIENNE STUDENTS
Pierre Emanuel COQUET
Nature's generosity, our primary material, Pollen gives us Honey, propolis and Wax, wonderful materials to cook food and objects. Iodine present in all seashells and shellfish infused our senses with briny salty perfumes from the ocean. Tastes and food reflected this raw discerning, seen through unusual combinations, raw/cooked. Formed, unformed. Here in Cognac designers uncover new ways to experiment these materials in a ballet between food and objects.
The experimental theatre for this workshop was a kitchen and workshop in the same space and time frame ; the materials flowing back and forth, be they destined for cooking or making. Cooking in this sense in ovens for food or kilns for the ceramics, or fire for glass blowing; heat being the alchemical energy in all cases. Cooking objects and making/ forming food – a borderless experience becoming extremely rich, basic, real, giving a full feeling of being alive, connected to our fruitful planet with all senses – touch, smell, sight, sound, taste – in this extremely difficult period. Recipients (small plates, bowls, pitchers, spoons, sieves and other unconventional forms in wax, glass and black clay) inspired by recipes – some local, some created by Antoine Vernouillet, chef of the Restaurant Poulpette in Cognac, some from myriad experiments led by the cultivated eye and essential know-how of Marc Bretillot in the warm and simple kitchen of the Foundation. Five extraordinary days hands-on with these materials simultaneously, glass mastered by Jean Charles Miot, black clay, wax, food.
Marc Bretillot explains, all our 5 senses are receptive each time we taste and eat and how theses senses link to our brain.