Pictures by Peter Boué
25 / 10 / 24 to 30 / 11 / 24
In the landscapes, which are always drawn in black and white and which, strictly speaking, are largely fragments or impressions of landscape and urban phenomena, the difference between nature and culture seems to be suspended: in an ambiguity that defies any attempt to pin it down and refuses a clear resolution. Their chiaroscuro of grainy black and white shades often puzzles us. As a kind of pre-form, it emerges from the primordial ground of nature before the advent of human culture. Others, however, emerge from precisely this man-made culture.
In this way, the cyclical energy of life and the constantly renewing nature can be seen, which carries the light in the dark and the coming in the past. Nature is also nourishment, offering protection and opportunities in all its unhomeliness. In the drawings, natural and cultural events are visualized as intertwined phenomena – as if on a stage on which she illuminates transience and endurance, close to the Baroque symbolism of vanitas.
Nature and culture are also the two elements that make up the art of cooking. Both are eternally in flux and the past permeates the present in perception, analysis and preparation.
To the exhibition we serve the following menu
Texture – Metamorphoses
To the reception
Casa Geller brut Spumante, Veneto
Endive salad with potato dressing and egg,
Cuttlefish braised in its own ink with aniseed and juniper
Vegetarian instead of cuttlefish, fried salsify coated in spices
2020 Kreuznacher Paradies Riesling, Steitz winery, Nahe
Stuffed and gratinated spaghetti squash with saffron, parmesan and crème fraîche
fermented Treviso and chicory with maple syrup, apple and chili
2013 Riesling Fasslagerungf, Alexander Heer, Rheingau
Polenta with shallots, garlic and parmesan,
Venison ragoût with red wine, various mushrooms and red onion marmalade, cranberries
Vegetarian instead of venison, braised roots in red wine with mushrooms and red onion jam
2022 Unplugged Pinot Noir, Weinhaus Kreuzberg, Ahr
Teurgoule from Normandy (baked rice casserole with cinnamon and vanilla)
Fermented honey sauce with elderberry syrup
