From November 18, 2020 to May 16, 2021 La Manufacture de Sèvres presents the exhibition "À Table!" A meal, an art ", an invitation to a gourmet and surprising journey from Antiquity to the present day.
The exhibition "À Table! A meal, an art" at the Musée et Manufacture de Sèvres deals with themes as varied as "Ancient banquets", "At the origins of the French feast", "A gastronomic Renaissance?", "The triumph of the French model to the Grand Siècle", "Refinement au Siècle des Lumières ","The gastronomic obsession"," A new era for gourmet meals ", and more.
The art of ceramics in the spotlight
Because of the specificity of the Sèvres collections, ceramics predominate the spotlight. But, the exhibition offers a wide variety of objects and materials (cutlery, plates, glasses, dishes, terrines, sprinklers, salt shakers, chocolate pots, tea, coffee and chocolate sets, leather boxes, menus, oils on canvas, gouaches, etc. prints, old books, archival documents, photographs, contemporary installations and goldsmith's work), elegantly curated by Jean-Paul Camargo.
Celebrating the conviviality and shared nature of a meal, particularly precious after a long period of confinement, this fascinating investigation into the history of the gastronomy of the French, from Antiquity to the present day. It also celebrates the 10 year classification of gastronomic meals of the French by UNESCO and the 280 year anniversary of the Manufacture de Sèvres, a center of creation and heritage.
At the same time, it evokes the preparation of dishes and their consumption, the arts de la table, as well as the conversation served at a meal. The exceptional creations of the Manufacture de Sèvres will punctuate the staging of nearly 1,000 works, mostly from the rich collections of the National Ceramics Museum of Sèvres and the National Adrien Dubouché Museum in Limoges, the Museum of Decorative Arts and large houses French like Christofle or Saint-Louis.
Gastronomy, nutrition, bioviderity and tableware
At the center of this exhibition is the Food Service Agency, specializing in exhibitions and events dedicated to gastronomy. This program invites cooks, designers, artisans, historians and scientists to share their knowledge on the art of the meal. To complete the themes addressed by the exhibition and question current issues related to gastronomy, nutrition, biodiversity and tableware, a calendar of meetings followed by a workshop is planned for the 3rd Sunday of every month.
At the same time, the establishment organizes visits, conferences and practice workshops for families, schoolchildren and specialists. Around the unifying theme of gastronomy, the exhibition is aimed at the greatest number: families, young audiences as well as lovers and connoisseurs of gastronomy, history and the arts de la table!
"Spices are to cooking what punctuation is to the French language.
As punctuation reveals words, spices reveal the hidden side of dishes" - Olivier Roellinger.