Since ancient times, the Egg has been a good sign all over the world, symbolizing life, luck, wealth and health. It was a symbol of the cosmic sublime. It is praised in religions and, to this day, we see it everywhere. Who would have thought, that a product, that we see every day on our table, could have so much meaning and mysticism.
Fifty pieces of art crafted from chocolate, wood, metal, ceramics, and other materials, were showcased at the exhibition. These works are created by a group of chefs and artists, who have gathered forces for this collaborative project. The initiative is backed by Pierre Hermé and endorsed by the material sculptor, Patrick Roger.
The artist presented an Egg with a newborn, eating chocolate. In his work he uses earth as a way of self-expression. His pieces are roasted in the oven, in patina or smoking. His masterpieces draw inspiration from the natural world and globetrotting adventures.
In this work, Steven Gérault endeavored to depict a metropolis abundant in distinctiveness, which witnessed his maturation and prosperity, and where he exhibited his ardor for nearly a decade. This artwork bestows tribute to his woodland, in which Steven Gérault passed the majority of his years, to arouse memories about his past. To infuse vitality into this depiction, he employed the bark impression, and upon a sturdy cocoa foundation, the marbleimpression. The sugar-crafted amethysts adorn the underside.
This photo was created in the style of “Winged”, the tribute to female lines and communication between nature and a human being. Despite the fact that the egg is decorated with rose thorns, it symbolizes fragility, protective power and elusiveness. The plant protects this “life”, becoming like a mother taking care of its offspring.
He is considered to be one of the most well-known French pastry chef, who got titles of the “Best Pastry Chef of the Year” (Chef, 2015), “Best Pastry Chef” (Gault & Millau, 2017) and “Best Pastry Chef of the World 2018” (“50 best Confectioners of the world”).
In his works, Cedric Grolé likes to emphasize nature, sublimated by two of his favorite worlds: fruits and flowers. He came up with an idea to show the “egg” in its purest form to emphasize the importance of respect for nature.
His main muse – gastronomy and the environment in which he lives every day. He identifies his work as “At the table”. “Each person has its own fried egg, cooked with a little taste and a lot of love”.
Fascinated by childhood memories of the aroma of cocoa emanating from a familiar bakery, and bright curlicues created by an experienced glassblower in the neighborhood, he creates a “living” egg. It becomes a kind of symbol. The crimson hue symbolizes the birth of existence, while the gilded shades represent the awakening of awareness and spirituality.
Being a culinary photographer, in the creation of the work for the exhibition, he was inspired by his photography “Be different” with 780 eggs, that served to creat a sculpture made from 564 white eggs, with only one egg which is unveiled, to symbolize its distinction, to radiate amidst its counterparts, to boldly emerge, to exist in a unique manner.
Sweets. The desire to eat one’s full. To be seduced by pastry that will bring you even more happiness. With a funny approach, he tries to show that happiness can be everywhere.
