Neon Jelly Chamber

A glowing jelly installation inspired by our culinary hero Antonin Carême - London, March 2011

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NEON JELLY CHAMBER - London, March 2011

A site specific jelly installation inspired by Antonin Carême. Carême was known as the "king of chefs and chef to kings" and variously cooked for Napoleon, George IV and Tsar Alexander. He drew inspiration from buildings, claiming that architectures main branch was confectionary. Carême made his name with two meter high pièce montées (mounted pieces), elaborate table decorations that represented rotundas, temples, columns and arches in varied Classical, Gothic and Chinoiserie styles. He was so successful he could afford to turn down a permanent job offer from Tsar Alexander.

His major impact on cuisine came through the invention of the toque (chef's hat), extraordinary sauces and dishes and through importing service a la Russe (how we eat nowl) to Europe from the Russian court Carême drew a direct line between food and architecture. His great works of pastry and confectionary were directly inspired by buildings. While working in Russia he spent his spare time working on the book Projects for the Architectural Embellishment of St Petersburg. For the publication he toured the public spaces of the city and made notes of areas that to his confectioner's eye could do with some 'embellishment'.

Read more about Bompas & Parr jelly.

Photography by Ann Charlott Ommedal.