BLANK at BRAVO invites you to “The Dissolving Palette”, a conceptual dinner with Alice Morey, curated by MOCT, menu by Paula Erstmann.

Guests are invited to embark on a culinary journey into a feast of edible pigments, colourful liquids and mudding irons, creating their own palette.

In her collaborative practice, Morey gives autonomy to natural ecosystems and biochemical reactions, stepping away as sole creating agent. Rather, she is allowing natural and often comestible ingredients to create their own universe of microorganisms, disassociating from the human arrogance that initiated the Anthropocene.

In a similar way, not only the ingredients are becoming their own agents; guests are also solicited to add their own final touches to the menu while composing onto white clays and silks, becoming collaborators of this culinary experience.

Morey likes to put the audience on the spot, making them reflect on the role of nature and make them aware of the power we have over certain processes, like choosing the food we consume.

An evolving palette of beetroot, yoghurt, charcoal, turmeric, pomegranate, red cabbage, nettles, spirulina, pea flower, hibiscus, flatbread, pumpkin, fresh herbs, rosehip, tomatoes, mugwort, milk protein, sugar, dandelion, sunflower, pine needles, honey, berries, oil, garlic, onion, potato, apple, lemon, salt, pepper, edible powders, chestnuts, carrots, algae, flour.