If the edges of the worlds could be tasted, the departure from territories savored, what would their savors, texture, colors be? The starred chef Pierre Gagnaire (b. 1950, lives and works in Paris) proposes a menu devised around this question for the duration of the exhibition, and at regular intervals, in his restaurant located in the eightharrondissement in Paris: Le Balzac. Passionate about the physical and chemical properties of food, Pierre Gagnaire has been collaborating since 2001 with chemist Hervé This, founder of “molecular cuisine” and “note by note cooking.” For each product—after decades of examination—the chef has developed many more meanings and qualities developed rather than reducing its possibilities, always reinventing the materials and giving them infinite new lives. One of his instruments of choice is subjective experience. Emotions are developed as a material in their own right, like the products, offering the writing and perception of a multitude of worlds.
«Les menus des Bords des Mondes», « culinary tour » initiated by Pierre Gagnaire, from 24/02/2015.