15 March 2011

 Food Design
Aventures sensibles

For its tenth exhibition, Le Lieu du Design is pleased to invite Marc Bretillot to organize an exhibition, which will include the many challenges of culinary design (industrial, societal, cultural).
The icon of culinary design, Marc Bretillot teach at the School of Art and Design in Reims - where he created in 1999 a research and culinary design workshop - and collaborates with the Ecole Supérieure de Cuisine Française Ferrandi in Paris (French school of higher catering).
For this exhibition at Le Lieu du Design – comprised of three stages – Marc Bretillot draws on his ten years of activity at the Reims workshop for questioning the ability of designers to identify and integrate new uses within the development of their projects:
- Course involving six young designers who in their way question this vast food world: Anne Bonin, Germain Bourré, Eléonore Delattre, Delphine Huguet, Julie Rothhahn and Magali Wehrung.
- A singular project including a collection of student’s work developed in partnership with large agricultural food groups (CIV, Quick, La Grande Epicerie, etc.),
- A living and sensorial practice with 5 persons holding ESAD degrees associated with students from the Grégoire Ferrandi Ecole Superieure de Cuisine Française during 5 evenings of culinary performances preceded by conferences.

These three axes meet at the same point, known as totem library with a wide bibliography consisting of monographs, reference texts and many other works based on food, social science, etc..
Parallel to this course, the Alessi Company presents a selection of over 50 items all drawn by designers.
Simultaneously, the Philadelphia Museum of Art consecrates an important exhibition devoted to the brand, the presence of Alessi at Le Lieu du Design is the opportunity to see how their approach encompasses the finest objects, the original works, limited editions and the symbolic objects of international design.
Combining one after the other, research poetry industry and experience, this exhibition will provide an opportunity to understand the challenges of culinary design as much for designers as for industrialists and gourmet eaters.

Photo Niels Adde pour le Lieu du Design