Research on eggs and their dissolution, on vinegar and calcium carbonate, on the disappearance of the shell in favor of the softness.
These tests, oscillating between gastronomy, chemistry and porn food, seek to produce a new way of cooking and of considering the egg, as much by its aesthetics as by its taste.
The photographic work of an ongoing series is part of an edition currently in preparation dealing with eggs, their cooking methodology and and the anecdotes linked to their existence.
These tests, oscillating between gastronomy, chemistry and porn food, seek to produce a new way of cooking and of considering the egg, as much by its aesthetics as by its taste.
The photographic work of an ongoing series is part of an edition currently in preparation dealing with eggs, their cooking methodology and and the anecdotes linked to their existence.