PROJECTS | Beauclair

Beauclair Atelier is committed to promoting plant-based cuisine by collaborating with change-makers, creatives, and cultural and social organizations.

CULINARY RESIDENCY

D.D.T. Project

Prima di Lasciare questa regale dimora

Group Exhibition – Aug. 16 to Sept. 14, 2025
Mistretta – Sicily

The D.D.T. project is an artistic initiative paying tribute to a farmland estate in northern Sicily, before its restoration. It explores its past, present, and future.

On the entrance wall, several dates appear: 1761, its foundation; then the years between 1948 and 1967, marking the D.D.T. sprayings against malaria. The site’s history is rich, but it was after the ban on the insecticide, in the late 1970s, that its greatest transformation occurred: the end of farming, the abandonment of the land, and the occasional use of the building, deserted now for over thirty years.

A symbol of the “Great Acceleration years,” D.D.T. is here reimagined to reinvent the site: a space where agriculture and culture give time back to the temporary.

During his culinary residency, chef Régis Baudy created three appetizers based on local edible wild plants, paired with two familiar ingredients: green pepper and eggplant.

To present them, he designed a unique staging in the estate’s former wine cellar. A long eucalyptus table hosts two parallel rows of miniature raku ceramic stands, each intended to hold one creation.

Thus enhanced, the tasting moment invites local residents to rediscover their connection to the land and its plant resources.

—

Mille-feuille rose d'aubergine

Cracker de blé ancien
Sauge dorée, cristaux de mûre sauvage, fleur de fenouil sauvage, concassée de Datterino de Sicile semi-séchée
—
Dôme et papier de poivron vert

Fleur d'asperge sauvage
Cracker blé ancien
—
Soufflé de kuzu
Crème d'aubergine
Emulsion de pomme de terre colorée à la fleur de pois papillon
Pickles de graines de moutarde
Fleur de haricot sauvage

EVENT /// 2025

BELGIAN ART PRIZE

Founded in 1950, the BelgianArtPrize is a biennial award dedicated to contemporary visual art, presented to a Belgian artist or a resident of Belgium. Its aim is to stimulate debate around art and to spark public interest.

To celebrate its 75th anniversary and the opening of the "Renovation" exhibition by Suchan Kinoshita at BOZAR, the BelgianArtPrize commissioned Régis Baudy to create a unique dessert.

For the occasion, the chef designed a fully plant-based, gluten-free dessert made with natural sugars — reflecting a commitment to environmental consciousness, nutritional balance, and artisanal expertise.

Over the course of the evening, 350 servings were presented on 75 ceramic pebbles, in a gesture of simplicity and refinement.

—

Financier: buckwheat – almond – activated charcoal
—
Ganache: vanilla – red lentil
—
Tuile: coconut blossom sugar
—
Dome: apple – silken tofu – beetroot & butternut powder
—
Agastache microgreens – mustard flower

COLLAB /// 2024

TERRAIN VAGUE CERAMIC

The duo Terrain Vague combines craftsmanship and new technologies by merging traditional pouring techniques with digital expertise. They develop and produce their own production tools. The objects they create are of great precision, giving them an astonishing organic realism.

For the 'Dialogue' project with Terrain Vague, Regis Baudy chose to create a series of amuses-bouches.

An opportunity for him to retreat into an ode to poetry. That suspended time where we allow ourselves to marvel at the serenity brought by a textured plate, a fennel branch, the color of a plant-based cream, the lightness of beetroot powder. Volumes, textures, and unique flavors that remind us of the necessity to celebrate, whenever possible, any creative process and its flow of surprises.

Gastronomie végétale et céramique contemporaine

—

Delicate garden salad

Orange cream with rocket flower potato, mizuna, and kale

Tagetes microgreens

Grapefruit caviar

—

Tasting of aromatic herbs from the garden, vegetable foie gras

—

Orange emulsion, cashew, coriander seed, infused radish