非常感谢 Sofie Lachaert 将项目介绍和项目图片授权gooood发行。更多请至：Sofie Lachaert on gooood
Appreciation towards Sofie Lachaert for providing the following description:

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艺术家，设计师与厨师进行的一个关于吃的诗意对话，不考虑商业性而专注于美的分享与启发。展览将于2011年11月27日起在比利时的sofie lachaert开放。直到2012年8月1日。在比利时的朋友们不要错过哦！

这一系列非同凡响的餐具—“Shards Collection” 是为全球排名17位的美妙餐厅而设计。像是完整餐具碎片的新餐具别开生面，组合在一起又达到完美的统一性。

用餐的体验不仅是味觉和嗅觉，连同食物周遭的环境，分享的气氛都是体验的一部分。

设计师Sofie Lachaert 和Luc d’Hanis一起生活和工作了20多年，“共享”是他们的工作方式，每个项目都是一起完成，是珠宝设计家和视觉艺术家的共同设计结果。他们消解艺术，手工与设计间的界限，用微妙的干预赋予物品全新的意义和意外的美。

这双层底蕴让功能和含义转变，呈现出迷人的想象。

搅拌想象吧。

设计背景：这个餐厅由荷兰激情澎湃才华横溢的厨师Sergio Herman开设。在厨艺的孜孜追求中，Sergio Herman也要确保餐厅的氛围让客户觉得亲切随和，相当享受。因此这一系列餐具应运而生。

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‘TABLE TALKS’ between Luc d’Hanis, Sofie Lachaert and Sergio Herman

Sergio Herman, 3* chef and Sofie Lachaert, designer, carried on a poetical dialogue about the art of eating, looking for a different way to present food. Not bothered by practical or commercial consideration, but from a shared idea of beauty and mutual inspiration.

The result of the last 5 years are presented on a number of small white laid tables. There amongst others- ‘shards collection’ – Sofie Lachaert got free disposal of the (old) porcelain service of ‘Oud Sluis’. It was completely smashed to pieces. The beginning of something new, unprecedented. Delicate dishes presented on a plate broken in two: one half for each, representation of intimacy, togetherness. An overall experience in which not only taste and smell, but also being together, sharing together are essential elements. – collector’s wall’ – a ‘cloud of thought’ with samples, little notes, photo’s, proposals, inspiring images, mental leaps and associations. The visual reflection of an inspired exchange of ideas and a quest for surprising presentations in which culinary and art coincide.

Luc d’Hanis made (amongst other things) an impressive display table/pedestal. Fascinating centre and meeting point made from entangled tables. A melting together of forms and styles, a provoking cocktail of generations and cultures. Literal and figurative a place of assembly.

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Sofie Lachaert and Luc d’Hanis are working together for over 20 years. Life and work are inextricably intertwined. ‘Sharing’ is the thread that runs through their work. Each project is a collective project, each product the result of the symbiosis of a jewellery designer-silversmith and a visual artist. In their objects as well as in their installations and furniture Lachaert and d‘Hanis simply ignore the boundaries between art, crafts and design. Their subtle interventions give everyday objects a new significance, an unexpected beauty. Creating fascinating delusions with a double bottom, meanings and functions are shifted. Stirring the imagination.

Sofie Lachaert and Luc d’Hanis (artist) did some projects with Droog design Furthermore they work together on joint projects f.e. for Design Flanders ,the museum of Modern Art and Design Den Bosch (NL), Since 1990, they run a gallery of applied arts, craft and design. There Sofie Lachaert and Luc d’Hanis organize on a regular basis exhibitions where the work of the artists are presented in an atmosphere and lay out that accentuates the concept of the work.

Next door to the gallery, in the former shipyards’ offices Lachaert & d’Hanis created in 2000 an exclusive B&B. It is a friendly and inviting retreat, were guests are warmly welcomed. With an eye for detail Lachaert & d’Hanis designed the décor. Three connecting spaces are furnished with carefully chosen furniture and objects. With an emphasis on Belgian designers

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Sergio Herman
Sergio Herman (1970) inherited the love of cooking from his father, who he remembers as a passionate chef. After graduating from Ter Groene Poorte culinary school in Bruges, Sergio got his working experience at a number of Dutch top restaurants. Soon after he starts working with his father in the popular restaurant Oud Sluis in Sluis (Zeeland). There he gradually finds that he is working in a unique region. The best products, directly from the land and waters of his native region offer him so much possibilities. They become his source of inspiration. It’s the flavor of these pure ingredients Sergio will bring to life and with which he lays the foundation for what will evolve into an unprecedented wow cooking.

Zeeland
When in 1990, Sergio takes over restaurant Oud Sluis over from his father, he immediately switches to a higher culinary gear. To do even better justice to all those fresh Zeeland delicacies, such as oysters – one of his favorite products – he searches worldwide for new seasonings and techniques. Which he finds among other things in the Japanese and Italian cuisine. Also his contacts with a number of Spanish chefs have influenced his kitchen hat becomes gradually more and more intensely layered.

Particular signature
Refreshing accents and delicate sours mark his feather-light preparations. Sergio Herman evolved into an extraordinary stylist and purist who, like no other, can give depth and subtle nervousness to a dish. Despite the exceptionally distinguished character of his kitchen, he keeps ensuring that the atmosphere in his restaurant is very informal and casual. For he wants his customers most of all come to relax and enjoy themselves. And to achieve this Sergio sees a beautifully styled, yet informal environment as essential. Since a couple of years, he also provides accommodation in a beautiful country house (Chico y Luna) on the outskirts of Sluis.

Global Recognition: 17th in world rankings
The recognition of such an extraordinary talent didn’t take long. Sergio Herman received his first Michelin star in 1995 and four years later Oud Sluis doubled its stars. Finally in 2005 follows the absolute pinnacle with a third star. In the Gault Millau guide Oud Sluis features since a few years with the exceptional score of 20 out of 20. The restaurant is listed also a number of years in The San Pellegrino World’s 50 Best Restaurants. In 2011 Oud Sluis figures in that list of best restaurants worldwide at number 17.

Pure C
Spring 2010 Sergio Herman opened at a stone’s throw from his restaurant, more precise at the beach of Cadzand-Bad, a new spot. Pure C Bar & Restaurant is very accessible yet beautifully styled restaurant where dining, and drinking in a warm emotional design and atmosphere bears his signature.

TABLE TALKS, an exhibition around, on, between, about and be at the table. With photo’s by Tony Leduc, culinary photographer
27-11-2011 / 08-01-2012
opening sunday, november 27, 2011 from 2 till 6pm
galerie sofie lachaert – st jozefstraat 30 – tielrode 9140 – belgium
friday through monday, 11 am – 6 pm

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