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SAVOURER
SAVOURING
« En cuisine toujours des des femmes des des dames aux mains pré- cieuses détenant naturellement le le geste geste la beauté du geste geste » Il raconte avec passion comment les femmes de son enfance façonnaient des raviolis aussi doux à caresser que la soie et confesse avec malice espérer parvenir un jour à cuisiner comme elles !
Des femmes qui alimentent ses délicieux souvenirs culinaires mais aussi des femmes pour accompagner et inspirer sa cuisine au quotidien Il affectionne particulièrement les discussions authentiques avec les maraîchères aux mains rugueuses qui préparent si délicatement les artichauts ou la la puntarella (une sorte de de chicorée italienne) sur le marché du Campo dei Fiori Des femmes qui hantent assurément sa cuisine lorsqu’il com- pare avec bonheur le risotto à une jolie femme qui exige de l’attention des des regards du du savoir-faire du du respect des des gestes doux empreints d’affection et surtout beaucoup d’amour « Je cuisine comme une femme femme » Cuisine de femmes ou pas il n’en demeure pas moins que malgré un immense talent mon- dialement reconnu Fulvio Pierangelini signe avant tout une cuisine d’une belle humilité Se plaisant ainsi à répéter que la la simplicité est un un point point d’arrivée et et non un un point point de d départ et et rêvant d’ouvrir un restaurant qui ne servirait que deux per- sonnes !
"In the kitchen always women women women women with precious hands naturally using the the the gesture gesture the the the beauty of the the the gesture" He passionately tells how women of his childhood fashioned raviolis as as sweet to caress as as silk and mischievously confesses that he he he hopes he he he can cook like them one day!
Women fueling delicious culinary memories but also women to accompany and inspire his kitchen on a a a a a a a a daily basis He particularly likes authentic discussions with with ladies selling vegetables with with their rough hands that so delicately prepare artichokes or puntarella (a kind of Italian chicory) on the Campo dei Fiori market Women who certainly haunt his kitchen when he he he happily com- pares risotto to to a a a a pretty woman who requires attention needs to be looked at expertise respect gentle gestures full of affection and most of of all a a a a a lot of of love "I cook like a a a a a woman" Woman’s cooking or not the fact remains that despite an an immense talent worldwide recognized Fulvio Pierangelini signs a a a kitchen with beautiful humility He likes to repeat that simplicity is an an end point point not a a a a a a starting point point and that he dreams of opening a a a a restaurant that would only serve two people!
Un très grand Chef français me me me me confiait récemment que la cuisine de Kei Kobayashi était certainement l’une des des plus plus intéressantes et des des plus plus abouties du moment Originaire du Japon fils de cuisiniers celui qui avoue en en souriant avoir décidé d’épouser le métier d d de Chef en en admirant la la prestance d’Alain Chapel lors d’une émission de télévision a a a à ouvert en 2011 un élégant écrin gastronomique à quelques pas du Palais Royal En quelques années Kei est devenu l’un des temples contem- porains de la créativité en matière culinaire Un lieu presque magique où où le le temps se suspend et et où où l’on retrouve le le plaisir de de savourer Savourer la beauté de de l’endroit dont l’ambiance chic et minimaliste faite de tonalités douces constitue un écrin parfait à la cuisine du Chef Ici rien d’ostentatoire mais de l’élégance et de d la délicatesse à l’image du propriétaire FENÊTRE SUR • FOCUS ON Quand la cuisine se fait théâtre Kei toujours à l’affût de nouvelles découvertes Ses assiettes évoluent même parfois en cours de ser vice Kei always looking for new discoveries His dishes evolve even sometimes during the service 77 • • 76
KEI HEN COOKING IS THEATER
WA
famous French chef recently told me that the Kei Kobayashi kitchen was certainly one of the most interesting and most successful ones of the moment Originally from Japan son of cooks the one who smilingly con- fesses that he he he he decided to become a a a Chef because he he he he liked the presence of Alain Chapel in in in a a a television show opened in in in 2011 an an elegant gourmet showcase very close to the Royal Palace In a a a a few years Kei became one of the contemporary temples of creativity in in culinary matters An almost magical place where time is suspended and where one finds the pleasure to savor Enjoy the the beauty of the the place whose chic minimalist ambiance made of of soft tones is is a a perfect setting for the Chef cuisine MAGAZINE DESIGN
CLIENT / EXIGENT MAGAZINE DATE / 2016 -2018
ANALYZE AND INVEST Gilles Barbier La Table du Festin 2013 Technique mixte 165x390x115cm Collection privée Courtesy Galerie GP & N Vallois Paris .
Gilles Barbier La Table du Festin 2013 Mixed média 165x390x115cm Private collection Courtesy Galerie GP & N Vallois Paris Chef Laren Maurer Space Activism Marathon 2010 THE MARKET OF TABLE ART LET US DECODE THE INFLUENCE OF ART ON THE FOOD FOOD AND THE FOOD FOOD ON ART The iconography surrounding food is is a fer tile histor y theme marking the centrality of food in in the evolution of societies Today boundaries between the worlds of art and culinary tend to shrink but these two do not completely mix: the ar t t t t field asks questions about edible things or meal rituals while the haute cuisine tends to raise its creations to the rank of Fine Arts and the the status of Chef to the the one of an artist ART ART PARIS ART ART FAIR THE WORLD-FAIR INVITES SOUTH KOREA
Since ancient times representations of food consistently repor t t t t t the living through meal symbolism mystical still life or naturalistic descriptions At the border of sacred and profane the meal ritual is a a a a a a a fantasy marker and characterizes animistic to modern societies: a a a a few hundred years separate the Last Supper by Leonardo da Vinci (1494) from the Déjeuner sur l’herbe by Manet (1863) In the the West the the different approaches to to the the theme of still life in history reflect many era contemporary philosophies: the living in in Arcimboldo anthropomorphic portraits the naturalist rupture in in "Beef skinned" by Rembrandt the sensitive apple studies by Cezanne The post 2nd world war consumer society sees the emergence of Pop Art and of of a a a new form of of food representation: Oldenburg transforms mass consumption food by reversing scale games whereas Warhol fossilize them into icon Today food includes more more and more more action thread or or or art performance which tends to to fit fit it into the event era For example the artist collective United Brothers built an action for Frieze 2014 by proposing a a miso soup with plants collected on the radioactive Fukushima site 95 • CONTACT@ALTERNACTIF COM PAGE 11 © Photos : Hôtel Amigo Brussels Ristorante Bocconi
© Aurélien Mole