Together with Edie, Nouri, Nele, and Bel, and in collaboration with Hectolitre and Bosch, we organised a collective dinner at Les Marolles, a square that welcomes a huge flea market every morning, le 'Marchรฉ des Puces'. This creates a space of exchange and contamination, where dusty objects find a new life and different cultures co-exist. We imagined how food would relate to this space. Bringing together people from near and far, a buffet-style experience took the participants on a journey of textures and shapes, reinventing local contaminations of foods from afar.
๊ฎI proposed a sourdough bread made with acorn flour, a nut that was a main source of food for poor peasants in Portugal; a re-invented version of keshek el-fouqara, a fermented quinoa cheeseโa grain recently popularized in Belgium for its health benefits, originating from Bolivia and Peru; fermented red beans inspired by East Asian cuisine traditions; and rhubarb jam with elderflower fermented syrup (koso), a flower collected around Les Marolles and the nearby parks.
๊ฎEdie proposed a stone cake inspired by Les Marolles: a brownie made with fermented azuki beans, glazed with black sesame and fermented azuki beans, ornamented with objets trouvรฉs at Les Marolles. Nouri made Gurasa, a traditional Sudanese Flatbread Pancake, which served as plates to welcome all the preparations that were served that evening. Nele made bowls out of the clay extracted from Les Marolles and created a tactile, playful experience around clay during the dinner. Bel made us aware of the soundscape of Les Marolles, a constant transformation and contamination of sounds, some close, others afar.
mฬฒeฬฒnฬฒuฬฒ
๐ ๐ค๐ฐ๐ญ๐ญ๐ข๐ฃ๐ฐ๐ณ๐ข๐ต๐ช๐ท๐ฆ ๐ธ๐ฐ๐ณ๐ฌ ๐ธ๐ช๐ต๐ฉ ๐๐ฅ๐ช๐ฆ, ๐๐ฆ๐ญ, ๐๐ฆ๐ญ๐ฆ ๐ข๐ฏ๐ฅ ๐๐ฐ๐ถ๐ณ๐ช. โฅ ๐๐ฏ ๐ค๐ฐ๐ญ๐ญ๐ข๐ฃ๐ฐ๐ณ๐ข๐ต๐ช๐ฐ๐ฏ ๐ธ๐ช๐ต๐ฉ ๐๐ฆ๐ค๐ต๐ฐ๐ญ๐ช๐ต๐ณ๐ฆ ๐ข๐ฏ๐ฅ ๐๐ฐ๐ด๐ค๐ฉ. โฅ ๐๐ฉ๐ฐ๐ต๐ฐ๐ด ๐ฃ๐บ ๐๐ข๐ท๐ช๐ฅ.