homonculus malaxés 
avec… les roches

Buffet pétri

Thursday 19 June from 6.30pm

A taste activation and culinary proposal by Audrey Adellon, culinary designer and graduate of Ésad Saint-Étienne, echoing the Homonculus malaxés 
avec… les roches exhibition.

Audrey Adellon is a culinary designer. Trained at Ésad Saint-Étienne, then ARBA-ESA (Brussels), she has been exploring the sensitive and plastic dimensions of the edible for several years. In her practice, food becomes narrative material, a vehicle for textures, memories and geological or bodily narratives. She is particularly interested in the links between production processes, tactile sensations and the symbolism of taste. Her work is expressed through performances, edible installations and culinary activation devices in artistic and museographic contexts.

This buffet echoes the exhibition Homonculus malaxés avec... les roches, a work that explores the processes of transformation, kneading, germination and the crafting of living things and minerals. These themes resonate intimately with my approach: translating a material, a sensation or a story into an experience to be savoured.

This buffet is intended to accompany the opening of the exhibition during the Biennale Internationale Design Saint-Étienne, providing a direct, tactile and collective sensory dimension. It extends the logic of the homonculus: a body transformed, a material to be felt, a sculpture to be tasted.


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I propose a gustatory intervention in the form of mouthfuls, conceived as plastic objects to be kneaded, crunched and left to melt. Edible forms inspired by the tactile, ceramic and geological world of the exhibition, where the mouth becomes an extension of the modeller’s hand. The buffet acts as an edible micro-scenography, where each fragment evokes a possible birth.