14. March 2016

Bénédicte Bantuelle and Garance Manguin

Workshop about culinary design In the “culinary design” workshop, Kunty Moureau and Benedicte Bantuelle will, starting from one meal, sketch the contours of an “ideal” gastronomic restaurant, from chairs to fork through the product. La Bouche (Mouth) is the agency for creative culinary concepts. Sustainable and ethical food combined with a keen sense of aesthetics. Nice idea and a way to realize. La Bouche is a true knowledge translated in the study of trends, in the culinary and visual art direction, in the decorating and interior design, in communication, identity, strategy, the creation of conceptual and development projects dedicated to food and gastronomy, restaurants, events, shops, groceries, hotels, foodtrucks, rooftop … Bénédicte Bantuelle, founder and art director of La Bouche agency. She considers cooking as a separate art, and food as a life element that forces you to get out of bed, to talk, to be reviewed. She likes to get her story telling through the flavors. Bénédicte, who with her life partner, Damien Bouchery, founded the restaurant in Brussels, is head of the curriculum artistic direction for the Executive Master Food Design at the Academy of Fine Arts in Brussels. She loves octopus, sea odors, pepper and citrus. She transferred her education of theatrical screenwriter, actress, director and photographer from theatrical expression in the culinary expression. One of her favorite artists is Daniel Spoerri … Her best culinary experience: “This summer, at Le Mans in Normandy, in beautiful gardens of Passard (chef restaurant Arpege). There were about twenty of us. The chefs and gastronome friends from all over the world. Alain met us in his castle, where he cultivates his vegetables. The gardener, passionate and exciting man, showed us the gardens and caused the saliva in the mouth prior to dinner. The dining room of the marvelous charm with cosmopolitan and relaxed atmosphere. The kitchen of the product with the right flavors, charismatic host. Summer day in the sun. Romantic, film atmosphere. More than wonderful culinary experience, the lasting memory that will mark one of the most beautiful moments in my life.”… Garance Manguin, co-founder of La Bouche agency, in charge of communication and project management. To eat means to enjoy, she claims. To touch in what is good, what is necessary. This is a reflection of who we are. If you eat with such passion and dedication, it is because you care about yourself, you want to stimulate other senses, except the one which is in her case the most sharpened, and it’s touch. She likes silky texture and nothing that is too hot. Sweet, soft, floral. Reminiscences of childhood in which they were just beautiful products, original, cooked by her father gastronome. By her definition, the taste is aesthetic ethics in which everything connects, performes and mixes while maintaining its proper place. History of measures and values. Attention to products and manufacturers. A journalist by profession, responsible for communication and project management, for eight years at the international level, for commercial and non-profit sector, is dissolving in front of a picture of Caravaggio but also in front of a piece of cheese …