Dominique Gonzalez-Foerster’s experimental practice is a cross-disciplinary dissection of the human – and non-human – condition.
From photography to spatial installations; film to fashion, architecture to live performance, the French artist has forged meeting points between fact and science fiction, history and futurism. Most recently, she’s turned her attention to encounters with extraterrestrials, transforming London’s Serpentine South into a multi-user VR experience for ‘Alienarium 5’.
Considering her multi-layered, otherworldly practice, Gonzales-Foerster’s chosen recipe is remarkably down to earth. Named in honour of her daughter, ‘Minuit’s special (omelette aux frites)’ consists of four ingredients: eggs (specifically of a ‘happy’ variety), potatoes (chopped into ‘little cubes’), olive oil and salt. In a characteristic fusion of past and present, Gonzalez-Foerster’s dish is ‘an invention from my grandmother for my father, who would then often cook it for me and my brothers. Now, I prepare it for my daughter almost once a week’, she explains. ‘Does that qualify as a children’s favourite and/or a family recipe?’ We would say so.
Dominique Gonzalez-Foerster’s recipe for omelette aux frites
Ingredients
Three (happy) eggs
Organic potatoes (for fries) 350/450g
Olive oil
Salt
Method
Rinse organic potatoes
Peel the potatoes and cut them into little cubes
Every cube should be between 8 millimetres and 1 centimetre
3-5 spoons of olive oil in the frying pan. turn heat on
Once oil is really hot. place all the potato cubes inside
Turn them often
Whisk the three eggs in a bowl
Put some salt on the potatoes in the pan
Put some salt and pepper over the egg mix
Once the cubes are golden like fries, pour the egg over the potatoes
Wait till the eggs are cooked under, the eggs need to be firm underneath
Gently bend one half over the front side. the centre must remain runny
Serve with organic ketchup and mâche vinaigrette or cornichon aigres-doux
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