Stassart (Gilles) : Gilles Stassart is a journalist, writer and to cook French (Vézelay, Burgundy, 1967).
After writing in the fields of contemporary art and Food, Gilles Stassart went to the kitchen in 2005. It was alongside the chefs Marc Meneau, Inaki Aizpitarte and finally Laurent Chareau but also with books, writing and literature for around ten years that, little by little, he learned the substance and form of the discipline: his journey of cook is atypical.
Specialist in the confrontation of plastic arts andfood, he ensures, among other things, the curatorship of a series of events at the Cartier Foundation, an exhibition of visual artists at the International Agricultural Show or at the Italian Cultural Institute around the manifesto of “ The futuristic kitchen ».
Creator and responsible for the section culinary arts at Beaux-Arts magazine from 1998 to 2007, for this title he directed numerous files on taste, special editions with guest writers such as the philosopher Michel Onfray or the American novelist Jim Harrison (1937-2016).
He directs and writes, for Woodstock Editions (USA), the work The conversation, a meeting between the cook Marc Meneau and the photographer Hans Gissinger.
Still for this same house, he directs Salami's edition, a text by Gérard Oberlé and photographs by Hans Gissinger, republished by Actes Sud in November 2002. He is also the author of It's good, it's beautiful : an aesthetic of taste told to children (Éditions Autre, November 2002).
Gilles Stassart opened the Transversa restaurant, an experimental bridge between the visual arts and gastronomy, notably within the Museum of Contemporary Art of Val-de-Marne, then the Maison Rouge but also, ephemerally, at the Grand Palais for La Force de l'art 2006 and the FIAC 2006 also at the Grand Palais and in the Cour Carré du Louvre.
Since August 2008, the Transversal restaurant has become nomadic. It sets up temporarily for performances or forms of restoration of another kind, for example, for the opening of Slick 08 (contemporary art fair parallel to the FIAC) at the 104 art center, with a concert of pressure cooker.
He was appointed rapporteur for the competition of the French Academy in Rome (Delegation for Plastic Arts, Ministry of Culture and Communication) in the discipline “ culinary arts ».
Gilles Stassart holds the world record for the largest cotton candy of the world, record established as part of the César exhibition at the Fondation Cartier, on July 20, 2008 at 16:32 p.m.
He imagines, with Jean Bocbee, architect, the highest cake of the world (10 meters high or three floors). The development is done with five young talents, an architect, a structural engineer, a graphic designer, a lighting designer and a confectioner and on July 1, 2010 “La Tour Sans Faim” was erected at the City of Architecture and Heritage. The performance is approved.
Between May 2009 and May 2011, he was the chef at Nomiya, the guest table imagined by the artist Laurent Grasso, part of the Art Home system, at Palais de Tokyo Paris.
Official website of Gilles Stassart