SomoS Art House invites you to a festive exploration of the world of Super Foods and the organic cuisine. Guiding us into this journey is the Amazonian Chef Joelma, who cooks at Sol Semila, a 100% vegan cuisine project in France.
Joelma develops a healthy cuisine, tasty and richly flavorful. Intuitively, she composes innovative dishes incorporating fruit flavors and seasonal vegetables, grains, seeds, herbs, spices and superfoods.
Be ready to try some raw cacao beans, Bananaaçai, micro algae, touches of Spirulina, raw salads and a handful of exotic flavors.
The courses are accompanied by an introduction to the legend, folklore and history behind the dinner’s ingredients.
∞ About Super Foods ∞
A Super Food is a plant, fruit, algae or vegetable known and used in the traditional diet of the earth’s populations. In these traditional cultures, food, spirituality, medicine, history and culture come together on many different occasions.
Recently discovered by nutritionists, today’s Super Foods offer the possibility of integrating original health foods into contemporary dishes; and with culinary creativity, approach our diets in new and unexpected ways regarding taste and nutrition.
Super Foods are also a way of discovering and learning about other cultures and societies, giving globalization another face, with a fair and respectful trade throughout the economic circuit.
Super Foods connect us, so there’s nothing better than making a special dinner exploring this culinary world.
Furthermore, this evening is a festive occasion to privately view the retrospective exhibition of paintings by Bernard Föll in the SomoS exhibition space.
Artistically, the theme of the evening will be further accompanied by the soundartist Neté Niwé, and a light installation by Tulip Enterprises.