Artist’s palate

Wallpaper - - October - Venet is at Clive­den un­til 15 Oc­to­ber, clive­den­house.co.uk; and Frieze Mas­ters, 5–8 Oc­to­ber, frieze.com, blain­south­ern.com. For his recipe, visit Wall­pa­per.com

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 PHO­TOG­RA­PHY: FELIC­ITY MCCABE IN­TE­RI­ORS: MARIA SO­BRINO FOOD: MAUD EDEN WRITER: TF CHAN

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