Unusual tasting tours at the MAIF Social Club, to see and eat the exhibitions

Once a month, the MAIF Social Club organizes unusual gustatory visits, led by a local mediator and a cook committed to eating well. A rendez-vous where you can see and eat the works on display.

Once a month, the MAIF Social Club organizes tasting tours of the current exhibition, led by a mediator and Lila Djeddi, a chef committed to good eating and ecology. The idea is simple: Lila Djeddi, who is also an author, reinterprets the works on display in culinary terms, while the guide explains them in detail.

Each year, the MAIF Social Club presents two contemporary art exhibitions, which remain on display for 6 months. From now until February 2024, the curious can discover Le temps qu'il nous faut, an exhibition on the theme of time, free of charge. Through a variety of media, 12 contemporary artists have reflected on the question of the passage of time, from a societal point of view, as well as on its excesses, and on solutions for rediscovering a life of slowness, boredom, imagination, rest and well-being.

Lastingone hour, in groups of no more than 15 people, the MAIF Social Club's gustatory tours cost €7. A way for this venue, which offers entirely free programming throughout the year, to avoid food waste in the event of cancellations.

Let it be said, the 7€ is well invested, both for the quality of the explanations offered by the fascinating mediator, and for Lila Djeddi's appetizers, of which there are 6, veritable little gems that manage to make a notion that is nonetheless immaterial and subjective - time- tangible and edible.

Supporting the values of ecological, local and organic cooking, Lila Djeddi provokes questioning and contentment in participants by highlighting techniques that are sometimes forgotten, sometimes little-known, with real work, among others, on fermentation and maceration; revealing preparations made using plants from her garden and from her nature outings; even going so far as to make some of the ceramics used as containers for her recipes. It's all about rediscovering the taste for taking time to create, to cook.

Without revealing the full range of mouthfuls imagined by the chef, let's just mention this eskimo made from a shrub of lemon, thyme, hibiscus flowers and calendula petals, to be enjoyed opposite Lyes Hammadouche's work Black Sun; this pared-down puffed rice chip with miso mayonnaise, basil grape pickles, cabbage kimchi, pollen and yarrow leaf, in response to Daniel Firman's Mini-Gathering; or this palette of disparate yet harmonious sweet elements, composed of orange blossom whipped cream, hazelnut panna cotta, coing-honey compote, fig leaf powder and an astonishing crystallized sage leaf, a delicate retelling of Lingzi Ji's Foule.

Reservations are essential on the MAIF Social Club website, as is hand-washing before the tastings begin - Lila Djeddi will be happy to remind you. A perfect moment when art meets cuisine.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.