Hors les Murs (Alexandre Gauthier & Julien Gosselin) *French Import*

NOTE: This book is written in French.

In April 2024, the two-Michelin-starred restaurant La Grenouillère took up residence in a former car garage in the eighth arrondissement of Paris for a week of extraordinary service, transforming a disused space by relocating its furniture, staff, and expertise.

Far more than a simple relocation due to flooding at its original location, this event, in keeping with the restaurant's history, was an opportunity to once again offer a vision of cuisine as a complete experience: spatial, sensory, gustatory, and totally immersive. The haute cuisine offered during this week was staged by Julien Gosselin, now director of the Théâtre de l'Odéon, one of the most prestigious theaters in Paris. Guests had to traverse the different levels of the garage, amidst unique colorful and sonic atmospheres, to access the restaurant located on the upper floors.

The book that emerged from this successful experience manages to capture this moment, without simply being a fond recollection for those who were able to attend. It is more than a summary; it is an unexpected object worthy of what was offered with this staging. It is intended to be a gateway into the restaurant's world, but also a carrier of an intellectual and artistic message, conveying emotions, reflections, and desires.

How can cuisine be conceived in symbiosis with an artistic form? How does one respond to the other, or influence the other? How are the dishes, like the journey to the plate, an invitation to understand a message championed by the creators?

To successfully answer these questions, the book offers a balance in the forms presented. It is both visual and photographic, but also didactic, so that the reader understands the authors' intentions. It conveys emotion through touch thanks to the combination of printed materials, serving the message, and blends written expressions to broaden perspectives. A lengthy joint interview between Chef Alexandre Gauthier and director Julien Gosselin further details this creative experience. Alongside this text, a literary essay will guide the reader towards a more written form of expression. Finally, a short text by a culinary expert will help contextualize Alexandre Gauthier's cuisine within our time.