Construction 01

Paper napkin / blocks / polycarbonate / cabbage / choux pastry / food colouring / caramel / public / 200x150cm / controlled destruction / Omnibus / Tarbes

I imagined a kind of architecture on a pastry base, created using edible materials that would come alive during their destruction on opening night. I used the principles of Antonin Carême’s ‘Pièce Montée’ (assembled piece) to construct space and time around the moment where guests could taste a living sculpture. Five hundred choux pastries created collective destruction; revealed in the colour of cream. The piece was a formal pretext for sharing an informal pleasure.

Pictures by Sylvain Ferrari, Rémi Groussin