Argoad, written and pronounced Arcoat or Argoat in French, represents inside Brittany, wooded, opposed to Armor, coastal Brittany. This teritory has become an experimental area during one semester, with the goal of creating a culinary experience from its ingredients.
Dispatched in three groups of 2 to 4 people each, we decided to reinvent Argoat’s ingredients by exploring its past, its present and its future. The past group focused on a woody and traditional Brittany, and the present group recreated a market stall. The team I was in reclaimed Breton lands by imagining their future, facing problematics such as global warming, which would influence possible crops. In this group, we were able to imagine and put on a futuristic tasting experience, both culinary and scenographic, delivering a message on our future alimentation. I worked on surprising recipes, designing my productions as aliments but also as utensils.A public presentation was held at EESAB Brest, to invite people to discover our vision of the region and of its flavors. Read the article.
Pictures by Anouchka Bluteux