PAINTING

by Guisun Jang

03 / 02 / 24 bis 07 / 04 / 24

Serenity and time are important elements for me when painting.
The moments of joy, for example when looking at a ray of sunshine,
of clouds or buds, which gradually express themselves in new colours.

 

Accompanied by the menu Fermentation and time.

Kimchi soup

Sweet potato, smoky fish sauce, shiitake mushrooms, Iberico with light miso
Vegetarian: smoked tofu instead of Iberico
2018 Malvasia Dva Duby 16 mon. medium oak barrels, Czech Republic

Dot and spot

Lacto-fermented red cabbage, mussels in beetroot miso,
fermented porcini mushrooms and tomatoes, radish kimchi
Vegetarian: beetroot instead of mussels
2016 Domaine Arsac Argente, Chradonnay, Ardèche

Sauerkraut

Barrel sauerkraut with apple cider and fermented butter,
Mashed potatoes with fermented whey,
fried sea bass with shiro miso and sesame seeds
smoked paprika oil
Vegetarian: baked celeriac instead of sea bass
2012 Kioupi Amphore Pinot Noir, Alexander Heer, Rheingau

Lacto honey

Ice cream with lacto honey, mango and chilli,
miso cream, whipped apricot sauce and pickled pine nuts

TALKING HATS

TALKING HATS

Installation with ceramic hats by Beatrice Jugert

17 / 08 / 23 to 15 / 10 / 23

 

The exhibition Talking Hats presents a series of ceramic sculptures in the form of different headgear. The hat itself is a simple bowl shape and seems to reflect a skullcap, a space for thought or an empty vessel.

In each case, the hat takes on a representative function for a social group, a profession or different religions. The question of status is negotiated: can one’s own identity and group membership be chosen? How does the I find itself in the We?

Individual pieces from the collection are references to iconic personalities, others inspired by works of art in which hats are depicted.

 

 

The hat protects and warms; it conceals and reveals.
It is eaten out of the hats.
Let the meal begin …

 

To accompany the exhibition TALKING HATS we serve the following menu HAT MENU

 

For the aperitif: Vino Frizzante (Pet Nat) Codello

Stracciatella
With vegetable stock, egg, parmesan and breadcrumbs
2021 Furztrocken Riesling, Reis Winery, Mosel

– Dhal: Yellow lentil and pumpkin curry
– White beans with tomato, fennel and salsiccia
– Kritharaki (Greek rice noodles) with cooked corn poulard, lemon and rosemary
2020 Chardonnay Lösskindel, Demeter, Hubert Lay, Ihringen/Kaiserstuhl

Dumplings
– Pike-perch dumplings with sauce Nantua from Langostinos
– Arabian lamb meatballs with cumin and harissa sauce
– Baked cauliflower with lemon sauce
2021 “Orcio Più” Granaccia, Daniele Parma, Liguria, biodynamic

In a cylinder
Crème brûlée with tonka bean, caramelised walnuts
and berry confit with red currant sauce

 

MULTIPLE EXPOSURES

Installation by Halina Hildebrand

15 / 06 / 23 until 13 / 08 / 23

 

The exhibition “Multiple Exposures” presents the impressive world of the forest and the dramatic interplay between humans and nature during the current climate crisis.

Halina Hildebrand focuses on the beauty and majesty of the forest, but also on the terrible effects of forest fires and the loss of biodiversity.

The photographer lives just a few kilometers away from forests that are repeatedly ravaged by fire during the current heat summers. As a result, for her the subject of the current development in relation to climate and flora is not an abstract question, but a reality felt very closely.

She uses her artistic forest photography to document the imposing nature of the forest, even in its destruction, and to raise awareness for its protection and restoration.

www.halinahildebrand.eu

To accompany the exhibition MULTIPLE EXPOSURES we serve the menu FIRE / SMOKE / RENEWAL

 

Wild herb soup with hay cream, cress infusion, fir tip oil
and black croutons
2018 Chardonnay Lösskindel, Hubert Lay, Kaiserstuhl

On the big board

Homemade cream cheese with tree ash
Sepian noodle in elderberry sauce with
dead trumpets and onion jam with port wine

Pickled oak leaves
Pickled fir tips
2021 Harmonie Merlot Rosé, Bordeaux

Smoked beet and red onion in black miso sauce
with fermented garlic

Grilled leg of wild boar with juniper, black pepper and coal
Rosehip sauce with caramelized hazelnut
Charred spring onion
Vegetarian: Violet carrots in marsala sauce
2020 Domaine La Rouviole A Tempo Languedoc-Roussillon

Blackberry soup with maple ice cream and fir-tip powder

 

LAYERS / FOLDS

LAYERS / FOLDS

Ceramics by Gabriele Künne

15 / 02 / 23 bis 15 / 04 / 23

Gabriele Künne has developed a tableware landscape for Zagreus Projekte that moves between utility ceramics and artistic ceramic objects. Ceramics as one of the oldest cultural techniques is repeatedly questioned by the artist in many ways. Traditionally and historically located in the practical, decorative and cultic spheres, artistic ceramics developed away from the vessel, the bowl, the cult figure at the beginning of the 20th century. It is no coincidence that the term ceramics comes from the ancient Greek:

keramos (κέραμος) – durable forms made of clay by firing, which were produced in the Athenian district of Kerameikos. Hollow moulds have always been the basis of utilitarian ceramics – but also of artistic ceramics, which must be treated similarly for processing reasons.

Gabriele Künne also works with hollow forms, but vases and vessels are quoted, satirised, the mechanisms of perception questioned. In addition to various hollow forms, she also works with surfaces that are rolled out evenly and then layered, folded, thrown and beaten. Traces of work remain visible and reveal the genesis, which moves between precise planning, processual articulation and so-called chance. A deep concentration on the possible result and a quick action determine the folding, the shaping, the object.

For the menu, the artist has made two sets:

Phiale (from the ancient Greek φιάλη phiálē, German ‘bowl’ is a flat sacrificial bowl without handles or feet in ancient Greece).
Patera (an equally shallow bowl used as a cultic vessel by the Romans in antiquity).

These sets are now topped and basted with a sequence of dishes in the Zagreus project.

Also on view is an artistic work, LAGER, which shows a repertoire of ceramic objects. For Gabriele Künne, abstract objects and object systems whose indeterminate and indeterminable forms develop out of urban experience play an essential role.

www.gabrielekuenne.de

MENU

To accompany the exhibition LAYERS / FOLDS the ceramic – sets “Phiale” and “Patera” are topped and poured with a sequence of dishes in the menu “Layering / Folding”.

Set Phiale

Lobster
Tomato
Pepper
Treviso
Aioli with Piment d’Espelette
Red wine

Set Patera

Aubergine
Miso

Sepia noodle
Lemon sauce

Gnocchi
Ragù

Polenta
Red onion

Desert

Sponge Pear Quince

Handwork

HANDWORK
Paintings by Fides Becker

06 / 05 / 22 to 07 / 07 / 22

The core of Fides Becker’s work is identity as the interaction between the self and outside influences. With the new series of works “Unvisible hand” in the exhibition “Handwork”, she takes up motifs from the earlier series “Perfect housekeeping”, which combines role clichés from photography, advertising, film and pornography and links the various household actions in the background from the figurative scenes with a new context of meaning: here they each appear independent and embody those reproductive activities that receive little socio-economic recognition, even though they – quasi invisibly – hold our society together.

www.fides-becker.de

We combine the pictures of Fides Becker with the menu “big clean-up” – the cleaning out of cooking styles in the cosmos of culinary traditions and trends, back to the inn and the original, regional cuisine.

MENU

We serve a selection from the following dishes in bowls and platters:

Potato salad with vinegar and oil
Cucumber salad with dill
Green salad with egg dressing
Maultaschen with stewed onions
Asparagus with dross
Flambéed kidneys in mustard sauce
Sour tripe with red wine and vinegar
Potato soup with leek
Beef broth with herb pancakes
Lentils with red wine and root vegetables
Spaetzle
Stuffed veal breast
Beef roulade
Braised shoulder of lamb
Cabbage roll with savoy cabbage
Bavarian cabbage
Napkin dumplings
Mushroom vegetables
Ice cream

ZAGREUS 2000 – 2020

Group exhibition and catalogue presentation

18 / 08 / 21 to 20 / 02 / 22

The best of 20 years

With Sonja Alhäuser , Heather Allen, Dorothee Berkenheger, Markus Binner, Lis Blunier, Fritz Bornstück, Stephan Brenn, Christina Bunk, Elizabeth Demaray, Diana Dotson, Maurice Doherty, Irena Eden, Margret Eicher, Roland Fuhrmann, Axel Geis, Pierre Granoux, Lennart Grau, Julien Grenier, Johanna Hasse, Patrick Huber, Stephan Hüsch, Guisun Jang, Arnd Kaestner, Kain Karawahn, Doris Koch, Volker Kreidler, Astrid Köppe, Kühne/Klein, Inés Lauber, Stijn Lernout, María Linares, Ute Lindner, Ulrike Mohr, Oliver Möst, Bruno Nagel, Bodo Niggemann, Jennifer Oellerich, Christina Paetsch, Pfelder, Patrick Pilsl, Claudius Pratsch, Aaron Rahe, Susanne Ring, Bärbel Rothhaar, Harro Schmidt, Uwe Sennert, Johanna Smiatek, Henrik Strömberg, Martin Städeli, Hiroko Tanahashi, Ines Tartler, Peter Thol, Josina von der Linden, Lotta Weigl, Sador Weinsclucker, Markus Wirthmann, Renate Wolff, Simone Zaugg, Dida Zende.

Catalogue design: www.yannick-nuss.de

MENU

Apéritif: Spumante Casa Gheller Veneto

SONGS FROM THE WOOD BY MARKUS WIRTHMANN AND PETER LANG

“Table picture with green landscape”
Wild herb salad, rocket, spinach salad with lemon dressing
Potato brandy with egg and lemon balm
Black salsify with pumpkin seed oil and rosemary
Almond-parsley pesto
Baked sweetbreads in a herb coating
Rosehip

2017 Vogelsang, Trittenheimer Apotheke Riesling, Loersch Winery, Mosel

BONE CHAR FROM ULRIKE MOHR

Roasted Loup de Mer,
Fennel puree with tarragon and Pernod,
polenta with cuttlefish and nut butter
Black garlic maionnaise,
Fermented walnut

2019 Chardonnay, Domaine Arsac Argance, Ardèche (wood)

MUSSEL GIRL AND AMORETTE MELT BY SONJA ALHÄUSER

Stuffed chicken in 5 colours
Roman cabbage with cinnamon, sugar and parmesan

2020 Pinot Noir Craft, Jürgen Leiner, Palatinate

LIFE IN THE SMARTBOX BY JOHANNA HASSE

Crostata al Limone:
Lemon tart, almond ice cream

MENU

Apéritif: Spumante Casa Gheller Veneto

THE BENTO BOX IN THE FOOD RANGE OF UWE SENNERT AND WERNER DEGREIF

“After dinner to the home”
Breaded and baked pike perch marinated in a lemon white wine broth,
green salad, potato-cucumber salad, marinated beetroot
Vegetarian: Baked and breaded celery

2019 Domaine Faller Macerat Pinot, Alsace

KINGDOM OF HEAVEN, MANIC ZEPPELIN SNAPSHOTS BY ROLAND FUHRMANN

Mulligatawni Indienne
Peppery curry soup from the Indian-English cuisine with duck
Vegetarian: with sweet potato

2016 Déja Fruit, Pinot Noir Rosé, Alexander Heer, Rheingau

HOMAGE TO ANGEL KANCHEV BY IRENA EDEN AND STIJN LERNOUT

A hospitable meal
Braised shoulder of lamb and baked leg of lamb
with olives, lemon and cinnamon, apricot rice
and aubergine with walnuts
Vegetarian: buffalo mozzarella in tomato-olive sauce

2010 Domaine Nivet Galinier Les Aspres, Côtes du Roussillion

CITY MAKES YOU FULL BY ANJA FIEDLER AND SABINE HILSCHER

Everything from the tree
Stuffed maple leaves with fir-top rice,
spruce needle parfait and honey syrup and pickled elderflowers

MENU

Apéritif: Spumante Casa Gheller Veneto

THE INFILTRATION OF THE ALPS BY LIS BLUNIER
Colours

Yellow pepper parfait
Fennel puree with parsley and tarragon
Sweet potato mousse with saffron
Beetroot with balsamic vinegar and honey
leaves and vinaigrette

2019 Vogelsang, Trittenheimer Apotheke Riesling, Loersch, Mosel

KING AND QUEEN BY COCO KÜHN
Prussian court cuisine in the time of Frederick the Great

Legered caper soup with roasted char

2020 Pinot Gris Loam, Jürgen Leiner, Palatinate

M_ask_E GROUP EXHIBITION
C’est un masque

Poached saddle of venison with spruce salt
Black pudding with apple
Quince bread with honey and rose water
Apple – quince puree
Red wine – rosehip sauce

2016 Pinot Noir SL sulphur-free, Hubert Lay, Kaiserstuhl

SORONG 1962 BY TANYA BARNAU SYTHOFF

Cardamom ice cream with papaya seeds
Mango – Coconut – Smoothie
roasted papaya with long pepper and lime oil

MENU

Apéritif: 2019 Domaine Faller Pet Nat Muscat, Alsace

REFETTORIO by ARNDT KAESTNER

Sea fish in juice (recipe by Bartolomeo Scappi)
Sea bass, white wine, apple cider, grapes, saffron, almonds

2020 White Burgundy “Craft” Jürgen Leiner, Palatinate

FIREWATCH ZAGREUS from KAIN KARAWAHN

Polenta Nera (with cuttlefish) and mussels in tomato-chilli sauce

2019 Domaine Arsac Argance, Chardonnay, Ardèche (Wood)

BEHIND THE WHITE FRONT by INÉS LAUBER.

Pink baked leg of lamb in oriental spices
with sultanas and honey, various vegetables with lemon and honey,
couscous with almonds

2012 Orphée, Domaine Courbissac, Minervois

SUER GAZ – ZAGREUS

Rice pudding with cinnamon – pear from the spice stock with rose water