This work is the result of my encounter with the chef Pierre Gagnaire and the chemist Hervé This around the texts of Nicolas de Bonnefons, Louis XIV's valet.
With Hervé This, we transcribed in photography the phenomenas and procedures that create taste. Pierre Gagnaire then created a dish inspired by each of them, which I photographed on Zuber fabrics dating from the 18th century.
We played with nature, science and history in an appraisal of culinary art.
Procedure: thickening – luid becomes less liquid..................Dish: pumpkin and venerated rice cream