Course Program

Chefs in museums: is cuisine a contemporary art like any other ?

  • Frédérique Desbuissons is a lecturer in the history of modern and contemporary art at Reims Champagne-Ardenne University and a member of the Cultural and Social History of Art host research team at Paris 1 Panthéon-Sorbonne University.

    Grévin is not the only museum to have welcomed Michelin-starred Chefs during the past decade: in 2007, Ferran Adria was a guest at Documenta, one of the most significant contemporary art exhibitions, which usually takes place in the city of Kassel. This year, Alain Passard, Chef of L'Arpège restaurant, was given "carte blanche" by the director of one of France’s most important museums outside of Paris, Lille’s Fine Arts Museum. What can this emergence of Michelin-starred Chefs on the museum scene teach us, not only about cuisine and its ability to awaken our senses and our imagination, but also about ourselves and our relationship with food and gastronomy?

The Hautes Etudes du Goût reserve the right to modify the organisation and structure of their course program

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

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