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Spore: Difference between revisions
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[[File:Spore large.png|thumb|Thumbnailed image]|“Spore”]] | [[File:Spore large.png|thumb|Thumbnailed image]|“Spore”]] | ||
This entremet, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/fr Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019. This dish is part of a research project called [[Spore & Pollen|Spore & Pollen]]. | This entremet, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/fr Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ Futur, ancien, fugitif], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen|Spore & Pollen]]. | ||
This sharing platter consisted of black brioches<ref>A typical french bread in which fat (butter, oil and even lard) is incorporated</ref>, aged pecorino cheese and puffed crystalized sage. | This sharing platter consisted of black brioches<ref>A typical french bread in which fat (butter, oil and even lard) is incorporated</ref>, aged pecorino cheese and puffed crystalized sage. | ||