Bernar Venet


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Venet’s bold lines and min­i­mal­ist forms have placed him among the great­est sculp­tors of our time. He con­trib­uted this month’s artist’s recipe (page 418) in the midst of a busy sum­mer, which saw a show at Blain South­ern, an in­stal­la­tion at Frieze Sculp­ture Park and the ex­pan­sion of his foun­da­tion in France. The dish is a gen­tly fried egg en­cir­cled with a gen­er­ous help­ing of caviar – rather like his sem­i­nal 1963 work, Pile of Coal, which made waves with its os­ten­si­ble lack of di­men­sions.

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