Claude Monet and Georges Clemenceau stormed
meals concocted by their respective cooks. Cézanne painted peaches, Gauguin oysters, Caillebotte appetizers, Renoir aubergines and shallots, Pissarro vegetable gardens. The lunch of boaters overflows with food on the terrace of the Maison Fournaise, immortalized by the same Renoir.
Painting and gastronomy have always gone hand in hand. It is in this hybrid universe that Fabrice Roy will invite the public to immerse themselves during a conference specially concocted for gourmets...