Tests de premiers modèles de pot de fermentation en terre de chantier : moulés, émaillés / engobés puis cuits au four. Fabriqué en duo avec Lily Saillant, sous les conseils avisées de Karen Swami, nous souhaitions ramener l’onggi et autres lointains arts culinaires au goût du jour.
Ce pot à fermentation reprend les propriétés matérielles de l’onggi traditionnel en se mêlant à la forme du pot à choucroute d’antan. Sa forme facilite la conservation grâce à son joint à eau. Les argiles sont extraites durant les chantiers de construction de Paris, nous les récupérions ensuite pour les façonner.
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Tests of the first models of earthenware fermentation pots: molded, glazed / engobed then kiln-fired.
Made as a duo with Lily Saillant, under the expert guidance of Karen Swami, we wanted to bring onggi and other
far-flung culinary arts up to date.
This fermenting pot takes on the material properties of the traditional onggi, blending in with the shape of the sauerkraut pot of yesteryear. Its shape facilitates preservation thanks to its water seal. The clays are extracted from construction sites in Paris, which we then recover to shape them.
Made as a duo with Lily Saillant, under the expert guidance of Karen Swami, we wanted to bring onggi and other
far-flung culinary arts up to date.
This fermenting pot takes on the material properties of the traditional onggi, blending in with the shape of the sauerkraut pot of yesteryear. Its shape facilitates preservation thanks to its water seal. The clays are extracted from construction sites in Paris, which we then recover to shape them.
