THE ENTREMET - In Toulouse

Åbäke, A Constructed World, Alex Cecchetti, Jochen Dehn, Aurèle Duda, Mark Geffriaud, Aurélie Godard, Per Hüttner, Seulgi Lee, Luna Suzuki Ståhl, Fabien Vallos, Adva Zakai.

Curated by Géraldine Longueville

Back in the XIVth century, the word “entremet” was used to define a dish served between courses during royal banquets: consuming animated sculptures and drawings turned the table into a stage. Entremet recipes allow us to recreate these dishes today. Instead of approaching it as a traditional re-enactment, the project The Entremet is more focused on the process of writing, exchange and interpretation of the recipe. Apart from it being the signature of a chef, the recipe recalls a past experience through the desire to pass it on to someone else. The recipe as archive, protocol and anticipation offers a model to think about the economy of an artwork, from its inception to its distribution.

The Entremet is the result of a process involving a dozen of participants since the end of 2010. Through a trip to Bahia, a residency at the Villa San Michele in Capri, discussions, performances, games, walks, books, dishes, sculptures and portraits, a common ground was formed between the participants. This experience took the shape of a box containing fourteen pieces to be used by future users as the ingredients of their own recipe.

The Entremet is presented during the exhibition “The Life of Forms” at the Museum of Modern and Contemporary Art les Abattoirs, Toulouse, France, on the invitation of Olivier Michelon.

-Residency at La Villa San Michele, Capri From February 2 to 12 2012.
- Exhibition "The Life of Forms" Opening Thursday 28 June, 2012, 18:00 Exhibition opened from June 29 to September 3, 2012
-Event The Entremet Thursday 5 July 2012, 18:00 – 23:30 For its first interpretation, The Entremet will be played by all its authors during a banquet. The content of the box will be set out several courses alternating dishes, sculptures, performances and talks. Only by reservation : kl(at)

More info here and here.