Experiment 04

WITHIN THIERRY MARX'S SPHERE ...AND OTHER CULINARY INVENTIONS

THIERRY MARX & JEROME BIBETTE

March 28, 2008 - July 21, 2008

 

Live the Experiment!


To enter "Thierry Marx's Sphere” is to pass the border of gastronomical mysteries and to experience new pleasures, both culinary and visual. This exhibition aims to reinvent the spirit of the chef's table in applying Jérôme Bibette's latest advances in the science of microparticles.

How can one create spheres whose membranes are as thin as a soap bubble–– spheres which, when they burst in one's mouth, reveal the entire and unique flavor of a food or a dish? How can one deconstruct a product and then reconstruct it in a contemporary form to release the savor of a recipe in one mouthful?

From this collaboration in artscience, Thierry Marx and Jérôme Bibette have given birth to new sensations brought together in the three recipes created for the exhibition. The meals are served in bento boxes (traditional Japanese meal-boxes), redesigned with special consideration for these new recipes by Mathieu Bassée et Christophe Dubois, in the context of a workshop with the Ecole Nationale Supérieure de Création Industrielle, led by Laurent Massaloux.

Mathilde de l’Ecotais’ visual environment, between beautiful body movements and secrets of composition, narrates the story of an encounter and of an experiment both artistic and scientific.

Download the press release.

 

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About Thierry Marx

Thierry Marx Thierry Marx one of the most creative chefs of his generation. Elected chef of the year by the Gault & Millau Guide in 2006, he is one of the most celebrated defenders of deconstructed cuisine.Head chef at Relais-Château de Cordeillan-Bages since 1996, when he obtained their first Michelin star and followed with a second in 1999, he took direction of the establishment in 2000. His exceptional path has come to represent the archetypical style of a chef who tends to deconstruct his materials. In 1980, having just received his culinary and confectioner's diplomas, Thierry Marx served a military tour in Lebanon. Marked by this experience, he decided to devote his career to his love of fine cuisine upon his return to France. For Thierry Marx, food is his way to "share and to touch the hearts of others". He trained in the greatest restaurants: Ledoyen, Robuchon, Taillevent; he received his first Michelin star at Roc en Val in Tours in 1988. Between stays in Sydney, he received another Michelin star for the Cheval Blanc in Nîmes in 1991. Soon after this he ran off to Singapore, and in 1996 he decided to settle in Gironde, where he continues to reside when he's not in Asia. Marx lives in Japan three months of the year, refreshing himself and searching for inspiration during the annual closing of Relais-Château de Cordeillan-Bages.

About Jérôme Bibette

Jérôme Bibette is founder and director of the Laboratoire Colloïdes et Matériaux Divisés à l'Ecole Supérieure de Physique et Chimie Industrielles of Paris (ESPCI), where he is also a professor. He received his professorial qualifications in chemistry in 1986, finished his doctoral thesis in physics in 1990, and left to do post-doctoral research for Exxon Research labs in the United States until 1992. Upon his return to France, he was given the title of professor at the Université de Bordeaux Ι, © Bruno Cogez following which he departed for the Institut Universitaire de France in 1994. In 2000, he received the silver medal from CNRS and created the company ADEMTECH, which makes magnetic colloids for biotechnological purposes; in 2001 he took up his post at the ESPCI. In 2004, Jérôme Bibette and a select few American and English researchers founded the Raindance company in the United States, which develops revolutionary genomic technologies. His research has worldwide impact in the fields of the physics and chemistry of colloids and emulsions. He has approached these complex systems through aspects as varied as synthesis, thermodynamics, hydrodynamics, and instability studies. His work takes place at the meeting point of physics, chemistry, and biotechnology. Jérôme Bibette has written two books (cf. bibliography page15), a number of articles in international revues, and has registered some thirty patents, of which the majority are currently being utilized in domains varying from industrial transportation to medical diagnostics.

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