Contemporary Collective, powered by DegreeArt.com, are thrilled to partner with the Bankside Hotel in the launch of ‘KACED x MATSUYAMA’ – a collaboration of cooking, art and heritage.
Head Chef Sofiane Kaced has joined forces with our artist in residence Lana Matsuyama to create a collaborative dish that reflects the passions and heritages of both creatives. The cross-pollination of their joint expertise has resulted in ‘Kaced x Matsuyama’, a collection of individual culinary elements, presented on a plate specially designed and handmade by Lana to work in harmony with Sofiane’s dishes.
ABOUT THE COLLABORATION:
The cross-pollination of their joint expertise has resulted in ‘Kaced x Matsuyama’, a collection of individual culinary elements, presented on a plate specially designed and handmade by Lana to work in harmony with Sofiane’s dishes. Its rectangular shape is based on a traditional artist’s canvas, with warm white glazing adding colour to the food without overwhelming it. Lana’s plate mirrors forms found in and around the hotel, such as the light strips in the pavement in front of the studio and the scale like ‘C’ motif found on the tiles in the Art Yard restaurant. Lana has gouged a groove in the plate to house the apple and cherry blossom sauce for the lamb, meanwhile Sofiane has included edible flowers inspired by those in the restaurant’s courtyard and micro shiso leaves to mirror the harmonious and dynamic composition reminiscent of Lana’s paintings.
The mixing of the pair’s culinary heritage is demonstrated by, a courgette flower stuffed with creamy goats’ cheese is deep fried in tempura batter, a classic Japanese preparation. The lamb, cooked in a traditional French manner, shuns the usual mint sauce accompaniment in favour of shiso oil, which references Japan. Its vivid green colour also acts as a contrast between the plate and the accompanying courgette.
ABOUT THE CHEF:
Sofiane hails from Southern France, its geography, vibrant colours and aromas are at the heart of every dish he creates. His style could be best called authentic Mediterranean, as his homeland is ever-present in the textures and tastes he creates, he frequently uses the wood oven due to the specific characteristics it lends to the ingredients.
ABOUT THE ARTIST:
Contemporary Collective (powered by DegreeArt.com) artist Lana is a Japanese American contemporary artist, designer, and creative director based in London and New York. She specialises in abstract mixed media paintings, sculpture and drawings, where she aims to retain a sense of minimalism in her work while simultaneously creating movement, emotion, and complexity through repetition, texture, and patina.
Read more about Lana’s artist residency here and discover her full collection of artworks here.
THE MENU:
This Mediterranean and Japanese inspired dish is available at the ArtYard Bar & Kitchen through the end of September and costs £36 per dish. Book your table here!
Read more about the collaboration and book your table here!
For any further details please contact Jenna@DegreeArt.com
