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EVE
HOW TO SAVOR ART A typical Chef of French cuisine Eve Tribouillet Rozencweig
works independently as caterer in her society that was fairly called «Le Festind’Eve».
An art and fine-cooking Gourmet, this Pantone-colored head carried out her first performance for the Josef&Anni Albers Foundation in 2002, on the occasion of an exhibition at the Centre Georges Pompidou. Together with her friend and partner Nicholas Fox Weber, also Manager of the Foundation and close friend of the Albers, she immersed herself into the theories of perception described by Josef Albers in «Interaction of Colors» in 1963. For this very first sensory experience of a buffet supper, Eve reinvented the theory of relativity of tastes and textures while playing on the range of temperature, materials and design, walking along with the Albers philosophy of purity. From the «Cabbasparagus» to the «Flying Pink and White Beetroot», she created multi-sensory symphonies, for the greatest pleasure of the palate, the nose, even the ear and of course, the eye.
The art of cooking is so prized by Josef Albers that he once
said about it: «To paint a good painting and to cook a good dish is much the same».
For Josef and Anni Albers, the preparation and the presentation of meals were highly important.
