Le Restaurant imaginaire - visual presentation of food in the arts and fine dining.
I am interested in the intersection of art, cooking and gastronomy and its mutual interferences. Therefore, I observe artists and chefs who use cooking and food as a medium beyond mere gustatory pleasure. Both spheres are defined by distinct rules, but there are displacements and mutual influences, which merge both fields. Knowledge about art and cooking opens up new insights, which help to understand what artists and chefs prepare.