Vincent Breed at Paola Lumbroso Gallery
A new collection of confectionary-themed work by Vincent Breed uses the qualities of glass to emphasise the nature of sweetness.
“The fine arts are five in number: painting, music, poetry, sculpture, and architecture – whereof the principal branch is confectionery,” wrote 18th-century pioneer of grande cuisine, chef Marie-Antoine Carême. Three centuries on, the aestheticization and design of food have become pervasive, which Vincent Breed reflects on in a new collection of glass-blown work, Gourmandises.
Showing at the Paola Lumbroso Gallery in Paris until March 6, Breed’s light-hearted pastries use the transparent quality of glass to draw attention to the nature of artifice and surface. Thereby the French industrial designer turned master glassblower “questions the visual pleasure in the taste of sensory, between fantasy and imaginary expression, between reality and enjoyment,” writes curator Jean-Pierre Evrard.
The work is a “double diversion”, Evrard goes on. “One on the nature of the glass, which he substitutes to the pastry ingredients, and one on transforming the pastries into candid, troubling and promising evocations. He proposes through the perfection, and the control of the shapes, the colours and the reflections, more sensations than information.”
Since opening his Lyon workshop in 1999, Breed has become renowned for his pure, lucid and colourful sculptures, tableware, lighting and other glass applications. He has collaborated with architects, designers and artists, including Jean Nouvel, matali crasset, Noe Duchauffour-Lawrence, Hilton McConnico and Tony Chi.
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