{"id":6024,"date":"2025-09-02T07:52:28","date_gmt":"2025-09-02T07:52:28","guid":{"rendered":"https:\/\/saraspirig.ch\/collaborations\/aufgetischt\/"},"modified":"2026-10-28T14:34:24","modified_gmt":"2026-10-28T14:34:24","slug":"aufgetischt","status":"publish","type":"page","link":"https:\/\/saraspirig.ch\/fr\/collaborations\/aufgetischt\/","title":{"rendered":"AUFGETISCHT!"},"content":{"rendered":"\t\t
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AUFGETISCHT!<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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C’est en juin 2023 qu’a eu lieu cet \u00e9v\u00e9nement particulier, qui r\u00e9unissait les \u0153uvres en c\u00e9ramique de Kristina Pucko, Ursula Vogel, S\u00e9verine Emery, No\u00e9mi Handrick et Sara Spirig, ainsi que les talents culinaires de Barbara Horber et Helene Zenh\u00e4usern.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Le menu \u00e9tait la r\u00e9ponse des deux cuisini\u00e8res aux objets des c\u00e9ramistes ; elles se sont inspir\u00e9es de leur forme et autres particularit\u00e9s pour le cr\u00e9er. Il \u00e9tait en outre v\u00e9g\u00e9talien, de saison et r\u00e9gional.<\/p>\n

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Pour cette occasion, j\u2019ai cr\u00e9\u00e9 un objet \u00e9ph\u00e9m\u00e8re \u00e0 partir d\u2019argile provenant de la carri\u00e8re de Wallenried, situ\u00e9e \u00e0 seulement quelques kilom\u00e8tres de Fribourg. Un voyage en Inde, o\u00f9 le chai se boit dans des tasses en terre cuite \u00e0 usage unique, m\u2019avait inspir\u00e9 pour ce projet. J\u2019ai r\u00e9alis\u00e9 de petits bols aux formes arrondies et douces. Ils \u00e9taient extrud\u00e9s avec un malaxeur \u00e0 vacuum, ce qui permettait une production rapide, en lien avec l\u2019id\u00e9e de l\u2019usage unique. Les pi\u00e8ces ont \u00e9t\u00e9 cuites \u00e0 tr\u00e8s basse temp\u00e9rature, afin qu\u2019elles se dissolvent au contact de l\u2019eau.<\/p>\n

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Menu<\/p>\n

Sour au sureau et \u00e0 la framboise
Tartare
Kimchi \u00e0 la rhubarbe
***
Taco
Pleurotes | Cornichons | Argousier
***
Pois chiches noirs | Ail confit | Miso | L\u00e9gumes d\u2019\u00e9t\u00e9 r\u00f4tis | Pain moelleux
***
Tartelette
Curd \u00e0 la rhubarbe
Rhubarbe ferment\u00e9e
Baies d\u2019\u00e9t\u00e9<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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C’est en juin 2023 qu’a eu lieu cet \u00e9v\u00e9nement particulier, qui r\u00e9unissait les \u0153uvres en c\u00e9ramique de Kristina Pucko, Ursula Vogel, S\u00e9verine Emery, No\u00e9mi Handrick et Sara Spirig, ainsi que les talents culinaires de Barbara Horber et Helene Zenh\u00e4usern. Le menu \u00e9tait la r\u00e9ponse des deux cuisini\u00e8res aux objets des c\u00e9ramistes ; elles se sont… Lire la suite »AUFGETISCHT!<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":4348,"parent":4746,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","neve_meta_reading_time":"","footnotes":""},"class_list":["post-6024","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nAUFGETISCHT! - Sara Spirig Keramik<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/saraspirig.ch\/fr\/collaborations\/aufgetischt\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"AUFGETISCHT! - Sara Spirig Keramik\" \/>\n<meta property=\"og:description\" content=\"C’est en juin 2023 qu’a eu lieu cet \u00e9v\u00e9nement particulier, qui r\u00e9unissait les \u0153uvres en c\u00e9ramique de Kristina Pucko, Ursula Vogel, S\u00e9verine Emery, No\u00e9mi Handrick et Sara Spirig, ainsi que les talents culinaires de Barbara Horber et Helene Zenh\u00e4usern. 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