L‘ENCLUME / CUMBRIA
2 MICHELIN STARS
Simon Rogan is one of the most gifted cooks in Britain and is recognised as “one of the most innovative chefs of the country” by gourmets and critics alike. Since autumn 2012 two stars have been shining above his restaurant “L´Enclume”. Simon was taught by the best of the best, and was an early convert to molecular cooking being trained by the famous molecular cooks Marc Veryat (Annecy) and Pierre Gagnaire (Paris). His trademark and the centre of his menus are locally grown products. On his farm he grows a wide variety of almost extinct and rare species of vegetables, fragrant flowers and herbs. Each meal includes freshly and daily harvested produce. This way, the menu changes almost daily.
Entitled “From Field to Plate” Simon Rogan‘s contribution shows the immediate connection between the available ingredients from his farm and the final dishes the guest will find on their plates at lunch or in the evening. There‘s no room for a menu in the traditional sense! His menus are rooted in rhythms and seasonal gifts of nature, conceived on a daily basis. Visitors experience these rhythms with a total of eight rows of images that show the different steps of harvesting and preparing from the morning until the evening in an artistic way.
Werkbeitrag: FIELD TO PLATE
Technical specification: 64 image tiles in front of a LED wall (installation)