4,149
edits
Spore: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 2: | Line 2: | ||
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 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 | 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 crystallised sage. | ||
Shaped like multiplicating yeast cells, the sourdough brioche was produced without egg, milk or butter which were swapped for oat cream, walnut oil and aquafaba<ref>The water you get from cooking dried beans</ref>. To add to its texture when cooled, the brioche was injected with walnut oil. | Shaped like multiplicating yeast cells, the sourdough brioche was produced without egg, milk or butter which were swapped for oat cream, walnut oil and aquafaba<ref>The water you get from cooking dried beans</ref>. To add to its texture when cooled, the brioche was injected with walnut oil. | ||
| Line 33: | Line 33: | ||
</ul> | </ul> | ||
The bread and cheese are here served with | The bread and cheese are here served with crystallised sage. Sage can be used as an antidote to protect bread from mold. Because plants do collaborate with fungi, but not always.” | ||
== Take a look at the Behind the scenes == | == Take a look at the Behind the scenes == | ||