La Ferme aux Grives - Jat Batlle
La Ferme aux Grives
From the Selection of Menus: RSVP, VIP, RIP portfolio (6 of 12)
“La Ferme aux Grives” pulls us into the pastoral heart of French gastronomy. A sibling to Michel Guérard’s haute cuisine mecca, this rustic inn serves as a metaphor for culinary heritage: unpretentious, deliberate, and deeply rooted in the land.
Batlle’s composition is warmer here — sunlight spills across the page in ochre washes and rich browns. Chicken scratches, vineyard traces, and the silhouette of cutlery intermingle with a traditional printed menu form. It’s both formal and tactile, like a wine label found in a drawer decades later.
This piece distills Batlle’s recurring theme: the tension between consumption and conservation. What do we preserve when we archive a menu? Is it the flavor, or the feeling? In “La Ferme aux Grives,” the answer is both — and neither. It’s a memory you can almost taste.
La Ferme aux Grives
From the Selection of Menus: RSVP, VIP, RIP portfolio (6 of 12)
“La Ferme aux Grives” pulls us into the pastoral heart of French gastronomy. A sibling to Michel Guérard’s haute cuisine mecca, this rustic inn serves as a metaphor for culinary heritage: unpretentious, deliberate, and deeply rooted in the land.
Batlle’s composition is warmer here — sunlight spills across the page in ochre washes and rich browns. Chicken scratches, vineyard traces, and the silhouette of cutlery intermingle with a traditional printed menu form. It’s both formal and tactile, like a wine label found in a drawer decades later.
This piece distills Batlle’s recurring theme: the tension between consumption and conservation. What do we preserve when we archive a menu? Is it the flavor, or the feeling? In “La Ferme aux Grives,” the answer is both — and neither. It’s a memory you can almost taste.
La Ferme aux Grives
From the Selection of Menus: RSVP, VIP, RIP portfolio (6 of 12)
“La Ferme aux Grives” pulls us into the pastoral heart of French gastronomy. A sibling to Michel Guérard’s haute cuisine mecca, this rustic inn serves as a metaphor for culinary heritage: unpretentious, deliberate, and deeply rooted in the land.
Batlle’s composition is warmer here — sunlight spills across the page in ochre washes and rich browns. Chicken scratches, vineyard traces, and the silhouette of cutlery intermingle with a traditional printed menu form. It’s both formal and tactile, like a wine label found in a drawer decades later.
This piece distills Batlle’s recurring theme: the tension between consumption and conservation. What do we preserve when we archive a menu? Is it the flavor, or the feeling? In “La Ferme aux Grives,” the answer is both — and neither. It’s a memory you can almost taste.
