Moon 935 by paul youenn for the Michelin starred Chef Mauro Colagreco
(Best Chef in the World in 2019)
How can the essence of matter enhance the perception of taste?
With a focus on the biodynamic method of food production and processing, Moon 935 questions the way we eat and consume in relation to nature. The Neolithic technique follows the rhythm of the lunar calendar in connection to four different elements of the plant: roots, leaves, flowers and fruits. Each category has its own characteristics and identity, especially when you look more closely at their DNA. In collaboration with the Michelin-starred chef Mauro Colagreco and microscopy expert Giancarlo Rizza, I explored the structures of the four categories using a scanning electron microscope. For Moon 935 I interpreted these structures into spoons that make the invisible tangible and add value to the gastronomic experience