Inspired by the planet Mars , with its red and orange dust colours, the table is turned into an edible landscape: spreads, roasted vegetables, pickles, herbs, crisps and flowers are laid out like a horizontal garden, crossed by vertically arranged skewers. Some items are suspended in the air, floating as if weightless. The presence of spice, smoke and contrasting textures reinforces this atmosphere, which is both festive and unsettling.

The public is invited to compose their own plates and to move around or sit down in this edible landscape. Between suspended fragments and tie-dye tablecloths, recycled fabrics, smoke and artificial lights, the project echoes Sylvia Plath's poem I Am Vertical: the tension between verticality and horizontality, between isolation and anchoring, is replayed here in the food. Dystopia, oscillating between melancholy and a desire for unity with the earth: celebration or the end of the world?

Benjamin Datowski is a multidisciplinary artist and graduate of the Fine Arts schools of Bordeaux and Athens. He explores the interconnections between visual arts and Mediterranean cuisine. His culinary practice, viewed as embodied memory, becomes the raw material for an intimate archaeology. Raw and unruly, his cuisine reflects vulnerabilities, resistance and shared imaginations.

@enfantindigo_o

Régis Biellmann, a self-taught chef based in Brussels, creates cuisine rooted in its territory and attuned to the cycles of life. Informed by the seasonality, origin and quality of the ingredients, his culinary practice also extends into the artistic realm, through performances where food becomes a medium for sharing and expression.

@regis_bili