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Celebrated Chef Alexandre Gauthier Doesn’t Want to Separate Art and Artist

On 17 December 2020, by La Gazette Drouot

The chef at La Grenouillère, a two-star restaurant in Pas-de-Calais, confirms his love of art by participating in the first “Dîner de la creation” at the Palais de Tokyo and the transdisciplinary Food for Art project with Ruinart in 2020.

Celebrated Chef Alexandre Gauthier Doesn’t Want to Separate Art and Artist

What do you like most: painting, objects, photography?
That’s a hard one. I like lyrical abstraction, free figuration and protean artists like Jacques Germain. I’m especially sensitive to ink drawings by certain sculptors like César. My tastes in photography are more eclectic: portraits that have great depth or a sensual connotation, Georges Rousse’s anamorphoses and old anonymous photographs.

An artist or work that has caught your eye recently?
Julien Gosselin’s latest piece, Joueurs, Mao II, Les Noms

A work you'd like to own?
A large format by Georges Mathieu, a nude by Irving Penn or a bright abstract painting by Gerhard Richter. 

The artist who moves you most?
Annette Messager, as much for her work as for who she is. 

Do you prefer the FIAC or Biennale Paris?
The Paris Biennale, but also the one in Venice.  

Is there a guiding theme behind your acquisitions?
I’ve got to be able to live with the works, which must send me positive vibes every morning. I like abstract paintings where you can see something new from every point of view. Blue is the color most of my purchases have in common. I also like to meet the artist, which isn’t always easy to do. I’m as drawn to the physical work as I am to the artist’s personality.

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