Emotions and exudates nourish “Cocktailestesia,” an experience where our sweat becomes an ingredient. This participatory moment invites one to feel the porosity of the body, in dialogue with a cocktail whose aromatic profiles blend effort, resilience, and curiosity.
An olfactory installation that explores the border between dream and awakening, releasing scents of coffee, toasted bread, and wet earth from coffee makers.
DOPAMINE Prix Dauphine Pour l’Art Contemporain 2025 05.06-14.06.2025
Curation: le pépin mû
A participatory, tactile, and edible installation invites audiences to create traces—stains, crumbs, leftovers—on napkins. These tangible proofs of a discreet and collective activation are then paraded for all to see.
“Pourvu que ça dure” 29.05-08.06.2025
curation: MILIEU STUDIO
This activation stages the forgotten ones of my fridge: a tasty bestiary of microorganisms, revealing for the last time —on the eve of a departure— the fermented memory of three years of experimentation.
curation: MILIEU STUDIO
During the Edible Sculpture workshop at Centro Botín & led by Shimabuku, ingredients became tools—sensory, conceptual, and relational—for exploring the Cantabrian landscape and questioning what an ingredient can be.
Taller Workshop by Shimabuku 03.02-14.02.2025
"Soft Shells & Ice Cream Collection" is a participatory installation where mollusk-ice creams emerge from a post-tidal landscape, inviting participants to activate this cold archive of remnants through the acts of collecting and tasting each fleeting flavor.
Les yeux sous les poches 12.12-17.12.2024
This series of workshops explores how food scraps can become starting points. Turning them into ice cream flavors, we composed using techniques like fermentation to shift our perception of what is considered “good for the bin”.
19.01.2025
17.11.2024
12.10.2024
For this experience, the normally opaque and rough barriers that protect the oyster—its shells are made translucent. One large pearl can hide another.
Lab’bel
18.01.2025
curation Leo de Boisgisson
La Sieste #1
30.11.2024
curation Milieu Studio
The Forest of a Thousand Ponds served as both context and material to explore the realm of the “edible”. Using ceramic tools and fermentation to translate non-edible fantasies into a dialogue between gathered ingredients and the gestures of foraging.
An on-field research through foraging, cooking, and raw clay and spring in eastern France. Exploring the edge of the Forest where dynamics between animated and unanimated beings unfold at nature’s porous surfaces.