In the 70s, the seductive aesthetics of the inexhaustible abundance lent Marco Ferreri’s Le grand bouffe the title “Scandal-films,” even though it seems that eating and dying are inseparable from each other in the regional cultural history.
The creators of “Last Supper Club” had the same thought and created an new and exciting food-concept. At the end of April, the first dinner took place at Les Valeuses and the cook’s overwhelming task was to recreate nothing else but the perfect, final meal.
As Olivier Lapeyre, Julien Ponthieu and Matthias Gondol encountered the assignment with required humor, the illustrious society, including Antje Taiga, Malin Elmlid, Elin Svegsjö, Johannes Kleske, Igor Schwarzmann and many more, met up for the dinner which was based on potato-ramson maki and Milles-feuilles of grilled vegetables and meat. Modern tools like forks and knives were absent that evening. Wine glasses, however, were distributed to everyone, since the creators of Les Valeuses are a true French Troika. The menu ended elegantly with a bretonic cake speciality, a Kouign-amann, which was served with a Nutella garnish.
Photos: Hendrik Thul und Philipp Langenheim
Text: Antonia Märzhäuser
Übersetzung: Lara Konrad
Find the pictures after the jump!
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