{"id":30852,"date":"2025-10-21T19:40:25","date_gmt":"2025-10-21T17:40:25","guid":{"rendered":"https:\/\/www.mugaritz.com\/mugaritz-participa-como-artista-invitado-en-una-residencia-artistica-de-la-universidad-de-stanford-sobre-el-ambito-de-la-fermentacion\/"},"modified":"2025-10-22T12:58:10","modified_gmt":"2025-10-22T10:58:10","slug":"mugaritz-participa-como-artista-invitado-en-una-residencia-artistica-de-la-universidad-de-stanford-sobre-el-ambito-de-la-fermentacion","status":"publish","type":"post","link":"https:\/\/www.mugaritz.com\/fr\/mugaritz-participa-como-artista-invitado-en-una-residencia-artistica-de-la-universidad-de-stanford-sobre-el-ambito-de-la-fermentacion\/","title":{"rendered":"La fermentation de Mugaritz arrive \u00e0 l\u2019Universit\u00e9 de Stanford"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>Ram\u00f3n Peris\u00e9, responsable de l\u2019Innovation et du D\u00e9veloppement chez Mugaritz, participera en tant qu\u2019artiste invit\u00e9 \u00e0 l\u2019Universit\u00e9 de Stanford durant l\u2019ann\u00e9e acad\u00e9mique 2025\u20132026, afin d\u2019explorer la relation entre fermentation, cr\u00e9ativit\u00e9 et durabilit\u00e9.<\/li>\n\n\n\n<li>C\u2019est la premi\u00e8re fois que l\u2019Universit\u00e9 de Stanford invite un professionnel du domaine de la gastronomie \u00e0 participer \u00e0 son programme de r\u00e9sidences artistiques.<\/li>\n<\/ul>\n\n\n\n<p><strong>Ram\u00f3n Peris\u00e9<\/strong>, responsable de l\u2019Innovation et du D\u00e9veloppement chez&nbsp;<strong>Mugaritz<\/strong>, participera en tant qu\u2019artiste invit\u00e9 \u00e0 une r\u00e9sidence artistique organis\u00e9e par l\u2019Universit\u00e9 de&nbsp;<strong>Stanford<\/strong>&nbsp;(\u00c9tats-Unis) durant l\u2019ann\u00e9e acad\u00e9mique&nbsp;<strong>2025\u20132026<\/strong>.<\/p>\n\n\n\n<p>Cette \u00e9tape majeure met en lumi\u00e8re le travail accompli par&nbsp;<strong>Mugaritz<\/strong>&nbsp;dans ce domaine, le restaurant ayant \u00e9t\u00e9 un&nbsp;<strong>pionnier dans l\u2019utilisation de la fermentation comme langage cr\u00e9atif<\/strong>&nbsp;\u2014 un langage qui, au-del\u00e0 de la transformation des ingr\u00e9dients ou de l\u2019exploration de nouvelles techniques, devient un&nbsp;<strong>terrain stimulant pour semer des questions et susciter la r\u00e9flexion<\/strong>.<\/p>\n\n\n\n<p>La r\u00e9sidence, organis\u00e9e par le&nbsp;<strong>D\u00e9partement des Arts de Stanford<\/strong>&nbsp;en collaboration avec la&nbsp;<strong>Doerr School of Sustainability<\/strong>, le&nbsp;<strong>Hill-Maini Lab<\/strong>&nbsp;et avec le soutien du&nbsp;<strong>Bureau du Vice-Pr\u00e9sident aux Arts<\/strong>, fait partie du&nbsp;<strong>Programme des artistes invit\u00e9s de la Doerr School of Sustainability<\/strong>. Elle a pour objectif d\u2019explorer la relation entre&nbsp;<strong>cr\u00e9ativit\u00e9, durabilit\u00e9 et syst\u00e8mes alimentaires<\/strong>&nbsp;sous une perspective interdisciplinaire qui relie l\u2019art, la science et la gastronomie. La participation de&nbsp;<strong>Mugaritz<\/strong>&nbsp;constitue une \u00e9tape importante, car c\u2019est la premi\u00e8re fois que le&nbsp;<strong>D\u00e9partement des Arts de Stanford<\/strong>&nbsp;invite un professionnel du monde de la gastronomie \u00e0 rejoindre son programme de r\u00e9sidence, traditionnellement r\u00e9serv\u00e9 aux artistes visuels ou performeurs.<\/p>\n\n\n\n<h3 class=\"c-title-3 wp-block-heading\"><strong>Fermentation : une narration vivante qui connecte les \u00e9cosyst\u00e8mes<\/strong><\/h3>\n\n\n\n<p>Durant son s\u00e9jour,&nbsp;<strong>Peris\u00e9<\/strong>&nbsp;invitera les \u00e9tudiants \u00e0 consid\u00e9rer la fermentation comme une&nbsp;<strong>narration vivante reliant les \u00e9cosyst\u00e8mes \u00e0 diff\u00e9rentes \u00e9chelles<\/strong>, du microbiome aux communaut\u00e9s universitaires. \u00c0 travers cette perspective, seront explor\u00e9s les processus naturels tels que la symbiose, ainsi que des valeurs essentielles comme la collaboration, l\u2019incertitude et le temps.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"621\" src=\"https:\/\/www.mugaritz.com\/wp-content\/uploads\/2025\/10\/Podredumbres-nobles_2017-1-1024x621.jpg\" alt=\"\" class=\"wp-image-30847\" srcset=\"https:\/\/www.mugaritz.com\/wp-content\/uploads\/2025\/10\/Podredumbres-nobles_2017-1-1024x621.jpg 1024w, https:\/\/www.mugaritz.com\/wp-content\/uploads\/2025\/10\/Podredumbres-nobles_2017-1-scaled-1200x728.jpg 1200w, https:\/\/www.mugaritz.com\/wp-content\/uploads\/2025\/10\/Podredumbres-nobles_2017-1-300x182.jpg 300w, https:\/\/www.mugaritz.com\/wp-content\/uploads\/2025\/10\/Podredumbres-nobles_2017-1-768x466.jpg 768w, https:\/\/www.mugaritz.com\/wp-content\/uploads\/2025\/10\/Podredumbres-nobles_2017-1-1536x932.jpg 1536w, https:\/\/www.mugaritz.com\/wp-content\/uploads\/2025\/10\/Podredumbres-nobles_2017-1-2048x1242.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Du point de vue de&nbsp;<strong>Mugaritz<\/strong>, la fermentation d\u00e9passe largement le cadre culinaire ; elle constitue une&nbsp;<strong>m\u00e9taphore de transformation<\/strong>&nbsp;\u2014 des ingr\u00e9dients, des textures et des id\u00e9es. Sur le plan technique, elle est un outil d\u2019exploration culinaire, permettant d\u2019\u00e9tudier comment les aliments se transforment et d\u00e9veloppent de nouvelles textures qui brouillent les r\u00e9f\u00e9rences classiques. Sur le plan conceptuel,&nbsp;<strong>Mugaritz<\/strong>&nbsp;utilise la fermentation pour ouvrir des portes, poser des questions et provoquer la r\u00e9flexion.<\/p>\n\n\n\n<p>Gr\u00e2ce \u00e0 ce pouvoir transformateur,&nbsp;<strong>Mugaritz<\/strong>&nbsp;r\u00e9fl\u00e9chit et \u00e9voque des paysages, remet en question les limites de ce que nous consid\u00e9rons comme \u00ab\u202fbon\u202f\u00bb ou \u00ab\u202fmauvais\u202f\u00bb, et explore la beaut\u00e9 de la d\u00e9cadence, tout en posant des questions sur la table : Pourquoi mangeons-nous comme nous mangeons\u202f? Pourquoi aimons-nous ce que nous aimons\u202f? Comment un monde invisible \u2014 celui des microorganismes \u2014 peut-il avoir une valeur artistique\u202f? Comment, en ouvrant non seulement notre bouche, pouvons-nous explorer les fronti\u00e8res entre le cru, le ferment\u00e9 et le pourri\u202f? Et, finalement, comment la fermentation peut-elle servir d\u2019espace pour acc\u00e9l\u00e9rer le pr\u00e9sent et promouvoir un futur plus durable\u202f? Tout cela s\u2019inscrit dans la mission qui d\u00e9finit&nbsp;<strong>Mugaritz<\/strong>&nbsp;: repousser les limites de la gastronomie et questionner ce qui est consid\u00e9r\u00e9 comme acquis.<\/p>\n\n\n\n<p>La r\u00e9sidence abordera l\u2019essence de la fermentation et comment les microorganismes inspirent des mod\u00e8les de coop\u00e9ration, traduisant ces principes dans des contextes&nbsp;<strong>bio-artistico-culinaires<\/strong>&nbsp;\u00e0 travers des ateliers, des installations, des d\u00eeners et d\u2019autres exp\u00e9riences exp\u00e9rimentales. La proposition int\u00e9grera \u00e9galement une&nbsp;<strong>esth\u00e9tique de durabilit\u00e9<\/strong>, comprise comme une chor\u00e9graphie sensorielle et narrative qui transforme les convives en&nbsp;<strong>co-cr\u00e9ateurs<\/strong>, faisant de l\u2019acte de manger une source de connaissance et de culture.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>\u00ab\u202fNous r\u00e9fl\u00e9chirons sur des questions li\u00e9es \u00e0 la complexit\u00e9 \u2014 comment nous en faisons partie, et ce qui peut \u00e9merger de ce r\u00e9seau d\u2019interactions. Je m\u2019int\u00e9resse \u00e0 ce qui se passe \u00e0 diff\u00e9rentes \u00e9chelles, du micro au macro, et \u00e0 la mani\u00e8re dont la gastronomie peut nous aider \u00e0 cr\u00e9er de nouveaux langages et narrations pour nous comprendre\u202f\u00bb, explique&nbsp;<strong>Ram\u00f3n Peris\u00e9<\/strong>.<\/p>\n<\/blockquote>\n\n\n\n<p>L\u2019engagement de&nbsp;<strong>Mugaritz<\/strong>&nbsp;envers la fermentation a \u00e9t\u00e9 reconnu en 2021 par le&nbsp;<strong>Sferic Award<\/strong>, d\u00e9cern\u00e9 par le&nbsp;<strong>Science &amp; Cooking World Congress Barcelona<\/strong>, en hommage \u00e0 son travail de recherche, de d\u00e9veloppement et d\u2019application des processus de fermentation en gastronomie.<\/p>\n\n\n\n<p>L\u2019<strong>artiste invit\u00e9 Doerr 2025\u20132026<\/strong>&nbsp;sera accueilli par le&nbsp;<strong>D\u00e9partement de Bioengineering<\/strong>, avec le soutien de la&nbsp;<strong>Doerr School of Sustainability<\/strong>&nbsp;et du&nbsp;<strong>Bureau du Vice-Pr\u00e9sident aux Arts<\/strong>. Aux c\u00f4t\u00e9s de&nbsp;<strong>Ram\u00f3n Peris\u00e9<\/strong>, le programme accueillera d\u2019autres artistes invit\u00e9s, tels que le po\u00e8te et critique culturel&nbsp;<strong>Hanif Abdurraqib<\/strong>&nbsp;et la r\u00e9alisatrice, chor\u00e9graphe et strat\u00e8ge culturelle&nbsp;<strong>Erika Chong Shuch<\/strong>, qui apporteront chacun des perspectives uniques sur la mani\u00e8re dont les arts peuvent \u00e9clairer, provoquer et transformer notre compr\u00e9hension du monde dans lequel nous vivons.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ram\u00f3n Peris\u00e9, responsable de l\u2019Innovation et du D\u00e9veloppement chez&nbsp;Mugaritz, participera en tant qu\u2019artiste invit\u00e9 \u00e0 une r\u00e9sidence artistique organis\u00e9e par l\u2019Universit\u00e9 de&nbsp;Stanford&nbsp;(\u00c9tats-Unis) durant l\u2019ann\u00e9e acad\u00e9mique&nbsp;2025\u20132026. Cette \u00e9tape majeure met en lumi\u00e8re le travail accompli par&nbsp;Mugaritz&nbsp;dans ce domaine, le restaurant ayant \u00e9t\u00e9 un&nbsp;pionnier dans l\u2019utilisation de la fermentation comme langage cr\u00e9atif&nbsp;\u2014 un langage qui, au-del\u00e0 de la transformation des ingr\u00e9dients ou de l\u2019exploration de nouvelles techniques, devient un&nbsp;terrain stimulant pour semer des questions et susciter la r\u00e9flexion. La r\u00e9sidence, organis\u00e9e par le&nbsp;D\u00e9partement des Arts de Stanford&nbsp;en collaboration avec la&nbsp;Doerr School of Sustainability, le&nbsp;Hill-Maini Lab&nbsp;et avec le soutien du&nbsp;Bureau du Vice-Pr\u00e9sident aux &hellip;<\/p>\n","protected":false},"author":3,"featured_media":30839,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-30852","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La fermentation de Mugaritz arrive \u00e0 l\u2019Universit\u00e9 de Stanford - Mugaritz<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mugaritz.com\/fr\/mugaritz-participa-como-artista-invitado-en-una-residencia-artistica-de-la-universidad-de-stanford-sobre-el-ambito-de-la-fermentacion\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La fermentation de Mugaritz arrive \u00e0 l\u2019Universit\u00e9 de Stanford - Mugaritz\" \/>\n<meta property=\"og:description\" content=\"Ram\u00f3n Peris\u00e9, responsable de l\u2019Innovation et du D\u00e9veloppement chez&nbsp;Mugaritz, participera en tant qu\u2019artiste invit\u00e9 \u00e0 une r\u00e9sidence artistique organis\u00e9e par l\u2019Universit\u00e9 de&nbsp;Stanford&nbsp;(\u00c9tats-Unis) durant l\u2019ann\u00e9e acad\u00e9mique&nbsp;2025\u20132026. Cette \u00e9tape majeure met en lumi\u00e8re le travail accompli par&nbsp;Mugaritz&nbsp;dans ce domaine, le restaurant ayant \u00e9t\u00e9 un&nbsp;pionnier dans l\u2019utilisation de la fermentation comme langage cr\u00e9atif&nbsp;\u2014 un langage qui, au-del\u00e0 de la transformation des ingr\u00e9dients ou de l\u2019exploration de nouvelles techniques, devient un&nbsp;terrain stimulant pour semer des questions et susciter la r\u00e9flexion. La r\u00e9sidence, organis\u00e9e par le&nbsp;D\u00e9partement des Arts de Stanford&nbsp;en collaboration avec la&nbsp;Doerr School of Sustainability, le&nbsp;Hill-Maini Lab&nbsp;et avec le soutien du&nbsp;Bureau du Vice-Pr\u00e9sident aux &hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.mugaritz.com\/fr\/mugaritz-participa-como-artista-invitado-en-una-residencia-artistica-de-la-universidad-de-stanford-sobre-el-ambito-de-la-fermentacion\/\" \/>\n<meta property=\"og:site_name\" content=\"Mugaritz\" \/>\n<meta property=\"article:published_time\" content=\"2025-10-21T17:40:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-22T10:58:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.mugaritz.com\/wp-content\/uploads\/2025\/10\/Captura.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"415\" \/>\n\t<meta property=\"og:image:height\" content=\"545\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Janire\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Janire\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.mugaritz.com\\\/fr\\\/mugaritz-participa-como-artista-invitado-en-una-residencia-artistica-de-la-universidad-de-stanford-sobre-el-ambito-de-la-fermentacion\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.mugaritz.com\\\/fr\\\/mugaritz-participa-como-artista-invitado-en-una-residencia-artistica-de-la-universidad-de-stanford-sobre-el-ambito-de-la-fermentacion\\\/\"},\"author\":{\"name\":\"Janire\",\"@id\":\"https:\\\/\\\/www.mugaritz.com\\\/fr\\\/#\\\/schema\\\/person\\\/85d92b65fd5d07382205c3f6cba88ae8\"},\"headline\":\"La fermentation de Mugaritz arrive \u00e0 l\u2019Universit\u00e9 de Stanford\",\"datePublished\":\"2025-10-21T17:40:25+00:00\",\"dateModified\":\"2025-10-22T10:58:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.mugaritz.com\\\/fr\\\/mugaritz-participa-como-artista-invitado-en-una-residencia-artistica-de-la-universidad-de-stanford-sobre-el-ambito-de-la-fermentacion\\\/\"},\"wordCount\":913,\"image\":{\"@id\":\"https:\\\/\\\/www.mugaritz.com\\\/fr\\\/mugaritz-participa-como-artista-invitado-en-una-residencia-artistica-de-la-universidad-de-stanford-sobre-el-ambito-de-la-fermentacion\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.mugaritz.com\\\/wp-content\\\/uploads\\\/2025\\\/10\\\/Captura.jpg\",\"articleSection\":[\"Non classifi\u00e9(e)\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.mugaritz.com\\\/fr\\\/mugaritz-participa-como-artista-invitado-en-una-residencia-artistica-de-la-universidad-de-stanford-sobre-el-ambito-de-la-fermentacion\\\/\",\"url\":\"https:\\\/\\\/www.mugaritz.com\\\/fr\\\/mugaritz-participa-como-artista-invitado-en-una-residencia-artistica-de-la-universidad-de-stanford-sobre-el-ambito-de-la-fermentacion\\\/\",\"name\":\"La fermentation de Mugaritz arrive \u00e0 l\u2019Universit\u00e9 de Stanford - 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