Cuisine and art on the menu of the Prix Balzac 2023

2023-06-06T15:01:36.743Z

Highlights: Balzac Prize for contemporary creation is as literary as it is gourmet. Jury met at home of its president, chef Guy Savoy, in his restaurant at the Hôtel de la Monnaie. The prize is endowed with 20,000 €. Winners are Sylvain Parisot of the restaurant Jeanne-Aimée and the artist Noémie Sauve. The finalists are to be judged on pieces and discovered at the Maison de Balzac at 47 Rue Raynouard, Paris (16th)

WE WERE THERE - For its second edition, this art prize, as literary as it is gourmet, brought together the jury at the home of its president, chef Guy Savoy, in his restaurant at the Hôtel de la Monnaie.

"Convinced that the gods and muses had taken up residence there, Balzac brought the nineteenth-century novel into the kitchen. Never satiated, he devoured everything of his time. Prisoner of no straitjacket, he wanted the fine arts to also have a belly. In his short story Gambara, published in 1837 and reprinted in La Comédie humaine, he erects cooking on an equal footing with painting, sculpture and music," writes Florence Briat-Soulié, president of the Balzac Prize for contemporary creation, which puts cuisine and art on the menu. As it should be, the winners of this second edition - the duo Sylvain Parisot of the restaurant Jeanne-Aimée and the artist Noémie Sauve - and the finalists are to be judged on pieces and discovered at the Maison de Balzac at 47 Rue Raynouard, Paris (16th), until June 12. The prize is endowed with 20.000 €.

The winning duo, visual artist Noémie Sauve and chef Sylvain Parisot. © courtesy Prix Balzac, photo Claire Curt

"For this second edition of the Balzac Prize for Contemporary Creation, it seemed natural to me to associate two artists, a cook and a visual artist. Together...

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Source: lefigaro

All life articles on 2023-06-06