Public presentation – “Art&Gastronomie”
Soline Bredin’s artistic practice lies at the intersection of art and gastronomy.
As part of her school residency, which ran from January to May 2026, she collaborated with approximately thirty 11th-grade students from the Service, Culinary Arts, and Business programs at Lycée Rainier-III, a technical and hospitality school in Monaco, as well as their teachers. Over the course of six workshops, the students were invited to discover and explore the connections between culinary fermentation processes and the principles of alchemical fermentation, as well as the relationships between containers and their contents.
On Friday, May 22, the culmination of this residency took the form of a gastronomic installation in which the artist and the students offered no fewer than twelve creations for tasting, most of them presented in ceramics specially produced by Soline Bredin. Some of the students also spoke about their experience, drawing on writings produced during the workshop sessions.
This program received support from the Direction of National Education, Youth, and Sports and the Direction of Cultural Affairs
