Sensory art,
speculative gastronomy.
I design immersive and speculative experiences where taste questions our eating practices — their legacies, their future losses, their possible futures.
2026 - Ongoing
Chocolate memories
A speculative tasting of "chocolate" bites without cocoa. A sensory journey into memory and anticipation.
Test edition “Easter without chocolate” — La Butinerie, Pantin, April 8, 2026
Starting from the observation that the global exploitation of chocolate makes it one of the least sustainable foods, I imagined a collective tasting of bites made without any cocoa, whose taste structure is reproduced by fermentation.
In this immersive and guided experience, participants taste the cocoa, searching for its characteristic notes.
The impressions gathered and exchanged create a link between reminiscences and anticipations.
In our future, whatever it may be, there is a past.
2026 - Ongoing
Time Capsules: vegetables in anaerobic conditions
Whole vegetables encased in a sourdough crust, slowly fermenting over several months before being
shattered and divided.
New project in development — coming soon
Vegetables encased in a thick sourdough crust, fermenting slowly for several months.
To harmonize the process, they are regularly moved along a "timeline". Once they reach their destination, the crust is broken.
The dehydrated and fermented vegetable has become a concentrate of flavors. It is tasted and shared collectively.
Fermentation is a masterful way to embody long time, punctuated by a centuries-old gesture, (re)inventing new rituals for the future.
2024
Chaud devant ! Manger sous 50°C
A low-tech and sustainable dessert made entirely below 50°C — the potential ambient temperature of the future.
Ecotable / Académie du Climat — Paris, October 12, 2024
As part of a meal at the Climate Academy, on the prospect of a future below 50°C. Each element is made without exceeding this temperature limit, using fermentation techniques and locally sourced ingredients.
Amazake citron mousse with siphon, fermented datil plums, Reine-Claude tuile and gel and kombucha, buckwheat praline, meadowsweet, caviar lemon — Citrus / plum / kombucha & amazake pairings.
