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Projections


Tasting table

1st tasting

Infusion

Alkaline / slightly sweet flavor
(sweet mineral water)

Iodine flavor (kombu)


 

2nd tasting

Sponge cake

Earthy flavor
 
(celery branch)

Iodized flavor (Oyster)


 

PROJECT . OF STUDY. DESIGN. CULINARY
PROMOTION. BAY. OF. S t .BRIEUC
Ecosystem

Promote the bay of St Brieuc as the site of scientific research focused on the food of tomorrow.

The bay of St Brieuc is rich in a maritime ecosystem: algae, bouchot mussels, wild plants and maritime lichen.

Following a school trip to St Brieuc, our many meetings with professionals of this heritage  , our goal was to collect as much information as possible in order to subsequently promote the bay.

The project is a dive into the universe combining science and design through the discovery and study of the lichenic symbiosis and the nutritional power of cyanobacteria in large quantities along the foreshore.

Their interesting nutritional contribution, combined with their simple and economical culture, would they not make these cyanobacteria the food future?

At a time when the population continues to increase along with the lack of space for new food crops, questions are being asked about new ways of feeding the population to come.

 

What if our future food would only depend on a symbiotic principle between Man and cyanobacteria?

How will this new culinary approach reinvent the way we eat?

Projections, videos and didactic graphics combine to create an immersive and forward-looking culinary experience within the Villa Rohannec'h

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Promotional video of the project

Macro views

The soundtrack is meant to be  enigmatic, futuristic and based on sensoriality (meridian sensory autonomic response-ASMR)

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