Bernar Venet’s oeuf caviar
Bernar Venet’s Corten steel sculptures have created dramatic statements at Versailles, Nice, New York and, most recently, in the grounds of Cliveden in Buckinghamshire. Their elegant forms reflect a lifetime of careful study. ‘They take 65 years to consider, then it’s eight minutes to build the maquette, and up to three months to make them,’ he says. His oeuf caviar is equally considered: two elementally similar yet visually opposite ingredients, arranged in perfect harmony. It’s his dish of choice at the Michelin-starred Les Gorges de Pennafort, run by his friend Philippe Da Silva and located near Venet’s art foundation in Provence. Venet is fond of the dish’s simplicity. ‘It’s quick and visually sober, like my artwork.’
Red granite plate, £87, by Willer. ‘Terrazzo’ platter, £69, by Serax, from The Conran Shop. Dinner fork, £15, by Louise Campbell, for Georg Jensen. ‘Mystone Bluestone’ tile in Grigio, from £41 per sq m, by Marazzi For stockists, see page 416...