"Of Embers and Clay" by Remi Marcel
Remi Marcel, a chef and pastry chef, is currently pursuing his studies at the Beaux-Arts de Paris, where he develops a unique artistic approach that merges culinary arts and sculpture. The exhibition "Of Embers and Clay" showcases this dialogue between art and craftsmanship.
Remi Marcel reinterprets traditional concepts of craftsmanship to question the boundary between art and craft, inviting visitors to rethink these notions. The residence 91.530 Le Marais serves as a laboratory to explore interactions between humans, minerals, and plants, creating a local and unique biosphere.
A Community Oven Rooted in Local Resources
In a philosophy of resource economy and environmental awareness, Remi presents "Of Embers and Clay", an installation designed as a communal oven for 91.530 Le Marais. This work brings people together around several key ideas:
Utilization of Local Resources
Remi uses clay bricks sourced from the quarries of 91.530 Le Marais, transforming these resources much like a farmer cultivates the land. Immersing himself in the locale, he observes, collects, and creates pieces that reflect the creative process. As John Dewey stated in Art as Experience (1934), works of art achieve their true aesthetic when created in harmony with life itself.
Resources as a Medium for Social Connection
Around the communal oven, made available to visitors of 91.530 Le Marais, Remi constructs hybrid utensils using locally gathered materials. His culinary practice brings residents and visitors together through his work, fostering a form of social activation and performance.
A Fusion of Sculpture and Performance
Remi Marcel's work is ever-evolving. His sculptures transform into tools activated during meals, creating events reminiscent of the Fluxus movement. The spectator becomes a participant, witnessing the transformation of forms and materials—a metaphor for life and art.
For the inauguration of the communal oven, Remi uses it to prepare products from the local fields, offering hemp baguettes and roasted vegetables from neighboring lands.
Remi Marcel explains:
"At the Beaux-Arts, I strive to put the craft of cooking at the service of an artistic project where every aspect of my work is interconnected, without prioritizing one over the other. My practice synthesizes the professional gestures of a pastry chef and a cook to invent new artistic expressions."
Victoire, co-founder of 91.530 Le Marais, adds:
"Remi has immersed himself in our soil and terroir to create an experience that blends agricultural reality with social abstraction. There is no terroir without the elements and the people who constitute it."
“Of Embers and Clay” by Remi Marcel invites us to rediscover the connections between art, craftsmanship, and community life through a rich, immersive sensory and social exploration.
