Edible installations | experiential dinners | catering
CULINARY ARCHITECTURE
Edible installations, tables and immersive experiences: a practice shaped by the tools of art, design and plant-based gastronomy. Rooted in architecture and knowledge of fermentation, it explores matter in transformation and brings the invisible dynamics that structure life into sensory experience. Each project is an ephemeral work: a dialogue between microorganisms, bacteria, yeasts and mycelia, that engages all the senses and questions how we perceive, inhabit and relate to living systems.
An edible art installation exploring the creation of plant materials through fermentation processes, revealing the sensory, nutritional, and aesthetic potential of living organisms' metamorphoses. The scenography combines jars of fermenting plants with edible tableaux of fruit and vegetable leathers resulting from these maturations, evolving over time and with each tasting, thus situating the work within an organic and cyclical temporality.
Through these microbial alchemies, the project questions our relationship to the invisible life forms that inhabit our environments, our food, and our bodies. Through these symbiotic transformations, the installation explores new relationships between design, food, and micro-ecologies, inviting us to rethink how we inhabit and interact with the dynamics of living systems.
Set design in collaboration with Studio Cena.
Within the installation space, La Table des Vivants extends into experiential dinners where the artwork continues through taste and sharing. A five-course living vegetable menu, designed in collaboration with tableware designers, follows in the footsteps of fermentation practices, placing living elements at the heart of the culinary act.
Designed as a convivial feast, this tasting journey invites you to experience the transformations of matter, from its raw form to its final taste. The preparations are made from plant-based products and cultivated ferments, employing various fermentation, maturation, and preservation techniques.
LE JARDIN DES METIERS D'ART ET DU DESIGN
Opening of the exhibition “Aléas”
A suspended edible installation made from fermented plant leathers. Fruits and vegetables inoculated with cultures are marbled and colored by the activity of living microorganisms. This fragile, moving landscape invites visitors to take pieces directly from the work. Each fragment offers an unpredictable taste, sweet, salty, spicy, umami or pungent. Its supple, dense or resistant texture creates an unfamiliar sensation in the hand and mouth, drawing the body into closer attention to the act of tasting. Living cocktails and plant-based buffets made with ferments and mycelium cultures extend the sensory experience. Eating becomes part of the work: the installation changes as pieces are taken, while chance resides in the independent activity of the cultures. Their sensory, gustatory and material transformations introduce the unpredictability inherent in living things.
Set design in collaboration with Studio Cena.
LA CARTONNERIE
Installation and private cocktail buffet
Poetics of the ephemeral
A suspended arrangement of fermented plant leathers unfolds in colored fragments, their translucency and changing hues revealing microbial activity. This airborne constellation forms a fragile landscape reminiscent of suspended rain or a vertical score, poised between sculpture and organism. The installation offers an immersive experience to contemplate, touch, take from and taste. The work changes through contact with its audience, revealing the ephemeral, sensory and relational dimensions of life.
RÉCIF
Performative edible installation
The reef is edible. RoDa pop-up opening, rue Charlot gallery, Paris 2026.
Récif transforms plants into a sensory landscape to explore, taste and change.
Suspended in space, a canopy of plant leathers overlooks colonized corals, saline elixirs and fermenting materials. Membranes, biomorphic reliefs and oceanic textures: everything here emerges from microbial and fungal transformations.
Captured and recomposed live, the whispers of fermentation form a soundscape of resonances and polyrhythms, making the invisible activity of microorganisms perceptible.
Throughout the performance, visitors take fragments of the landscape. Gradually, the reef moves from one body to another as the installation fragments and recomposes itself. The fermentations then silently continue beyond the installation, in bodies that have themselves become landscapes.
LA MAISON DE LA POÉSIE
Live performance
Radio microbiote, with Télérama & Festival Longueur d’ondes.
“Radio microbiote” is a unique live experience: a scientific poem in the form of a radio show, bringing the latest research into our gut flora and its superpowers to life through words, music and intimate confessions, with a sense of humor.
Researchers, philosophers and other artists working with living systems are joined on stage by a microbiome band that makes bacteria sing, transforming the way we see our identities.
An original story-concert, with Seb Martel on guitar and electronics, Cindy Pooch on vocals and electronics, and Ariel Tintar on piano and vocals, orchestrated and hosted by Elodie Maillot with Marc-André Sélosse, Shira Benarroch and Béatrice de Monterrat.
LE PHILANTHROP-LAB
Invisible weavings
A tasting installation made up of living plant-based creations, conceived as an edible landscape. The table setting and presentation resonate with biological cycles of transformation and renewal, and with the symbiotic, circular and invisible relationships linking microorganisms to living systems. Fermentations, textures, colors and forms create a sensory map of interdependence. A principle of reciprocity runs throughout and finds expression in the balance of flavors, inviting visitors to physically experience the quiet alliances that sustain and regenerate life.
