If, as the author Ryoko Sekiguchi says, «tasting is an act that allows us to assimilate the outside world into our bodies», could we use our taste and body sensations to open new doors in order to connect more deeply with a piece of art? Is it possible to amplify our physical and psychic feeling of a painting or a sculpture by tasting its culinary interpretation?

This is the sensory experience explored by our 5 weeks project «L’Oeuvre au corps» happening at both galleries of La Forest Divonne in Paris and Brussels. 

Six of the most creative, sensitive and talented chefs of their generation have been asked to interpret the work of one chosen artist each through a series of dishes created for the experiment.

This is a real in-depth work, as each chef/artist pairing has been collaborating together for several months to explore and refine their perceptions of each other’s universe. The duos have been chosen not only on the poetic links between their creations, but by relying more deeply on common sensibilities and the exchange of their creative processes. 

During five weeks, there will be a table available in each restaurant where the guests, together with the artist, will experience the full gastronomic interpretation conceived by the chef.

This specific table at the restaurant will also be surrounded by the most inspiring art pieces of the artist. While in each of the galleries, a group exhibition will bring together all the participating artists.