Food Design: Aventures sensibles

For this exhibition at Le Lieu du Design, which runs through three sections, Marc Bretillot draws on his ten years of activity at the Reims workshop for questioning the ability of designers to identify and integrate new uses within the development of their projects:
- A series of pathways involving six young designers who in their way question this vast food world: Anne Bonin, Germain Bourré, Eléonore Delattre, Delphine Huguet, Julie Rothhahn and Magali Wehrung.
- Singular perspectives including a collection of students' works developed in partnership with large agricultural food groups (CIV, Quick, La Grande Epicerie, etc.)
- Live and sensorial practices with 5 people holding ESAD degrees associated with students from the Grégoire Ferrandi Ecole Superieure de Cuisine Française during 5 evenings of culinary performances preceded by conferences.

These three sections are displayed in a common area, the so called lilbrary totem with a wide bibliography consisting of monographs, reference texts and many other works based on food and social science.

Alongside this exhibition, the Alessi Company presents a selection of over 50 objects created by internationally renowned designers. Whilst the Philadelphia Museum of Art devotes an important exhibition to the Italian brand, the presence of Alessi at the Le Lieu du Design is the opportunity to see how their approach encompasses the finest objects, the original works, limited editions and the symbolic objects of international design. Combining one after the other, research poetry industry and experience, this exhibition will provide an opportunity to understand the challenges of culinary design as much for designers as for industrialists and gourmet eaters. Combining one after the other, research poetry industry and experience, this exhibition will provide an opportunity to understand the challenges of culinary design as much for designers as for industrialists and gourmet eaters.

The icon of culinary design, Marc Bretillot teaches at the School of Art and Design in Reims – where he created in 1999 a research and culinary design workshop – and collaborates with the Ecole Supérieure de Cuisine Française Ferrandi in Paris (French school of higher catering). The agricultural food industry, and artisan food producers regularly seek his advice, where innovation is required. He also organises international events based on food in addition to culinary performances taken to the limit of contemporary art.

9 March – 30 April 2011
Food design, aventures sensibles
Le Lieu du Design
74, rue du Faubourg Saint-Antoine, Parigi