Collapso - 2019

Derived from the English word “collapse”, and coined in 2015 by Pablo Servigne and Raphaël Stevens, the theory of “Collapsology” suggests that our destructive ways, unsustainable use of natural resources, and overpopulation will cause a total global socio-economic and environmental collapse by 2030. The industrial civilization will crumble and whatever remains of society will have to pick up the pieces and rebuild. At Fey, in the spirit of Collapsology, Hugo AVIGO and Zoe LOCKARD offered participants the chance to experience an experimental meal of culinary resilience: a unique taste of what future gastronomy holds for us in a devastated world.
The Fey festival is situated on 44 acres of thickly wooded forest with a shell crater dating from the WWI, which was converted into a kitchen for Hugo and Zoe’s Collapso experience. The setting: Burgundy 2051. A world of plastic and unlikely intersections, where everything is rationed, and where resourcefulness reigns––a fridge filled with water and wriggling fresh-water fish, a resinated and painted hardwood floor laid unsecured on dry summer earth, a chandelier made out of iron and scotchtape hovering above the shell crater where the kitchen and its cooks prep around hungry guests inspecting seated on the wood planks from above around the crater rim. Behind the crater lies a water tank wrapped in barbed wire and lit from within in a blue hue, finally an empty and destroyed menu stand greets the guest with uncertainty.
To enter this futuristic world, the guests were guided by actresses Gloria Zingales and Sawsan Abes dressed in sniper gilli suits, who imposed their laws upon visitors: walk fast, walk straight, and bring a jerrycan of 2.5 liters of water, which, if (and when) water is rationed, would be the amount allowed per person to wash, hydrate, and cook based on the rules of collapsology. They set the tone: an uncertain future was awaiting the guests.
Once immersed in their vision of year 2051, the survivors were welcomed by Edward Delling-Williams, (chef of Paris based restaurant Le Grand Bain), and his team. The cooks served a meal inspired by their vision of cooking in the future: nettles soup (a protein-rich, climate-resilient weed) and a locally raised Crisenon trout served with XO sauce featuring crispy crickets and mealworms. Dessert was fig leaf oil from the chateau’s garden with fresh goat cheese (goats are somewhat climate resilient and make good companions on long journeys). All of this was served using metal billy cans and made to be shared, intentionally to foster meeting neighbors intimately. Guests sat on the ground circling the crater/kitchen. The Fey program booklet read: “The year is 2051 and the consequence of our anthropogenic impact is a collapsed civilization. Out of the rubble, gastronomy remains a necessary and creative experience.” Two-hundred-fifty festival goers experienced a wholly immersive culinary performance. There were five performances: two during the day, one at sunset, and two at night. Our scenography budget was 600 euros. The chef’s team spent 1,000 on raw materials. Cost of ticket (excluding festival ticket cost) was 20 euros. The meal generated 5,000 euros.