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The fish in the bathroom (2nd version)
Installation - Anduze - august 2001

(plastic polyethylene containers, traffic cones, electric bulbs)

A little recipe that I prepared at the Sète breakwater with a lovely 6kg sea bass: gut the sea bass by the gills, stuff it with live ‘cranquettes’ (green female crabs), fill with sliced onions and fennel, garlic cloves, olive oil, white wine, cut up lemons, a drop of pastis, salt and pepper. Grill it well and eat with your fingers.