CAC Brétigny

“Manger des histoires”

After a first year of collaboration initiated by the CAC Brétigny team, Fanny Spano has been invited to launch a new format of culinary residencies. She will explore a region whose history has been marked by important chefs like Jean Delaveyne, who was born in Marolles-en-Hurepoix and went on to pioneer the nouvelle cuisine approach to cooking.

The artist will explore the  agricultural landscape of the Cœur d’Essonne area, focusing on local producers with whom she collaborates. The residency Manger des histoires offers a new ecosystem nourished by a variety of contemporary practices, whether that be within art, cooking or ecology. This research is accompanied by a collaboration with secondary school students. Through a series of workshops, participants are encouraged to invent new forms of recipes to take care of themselves and others. Taking the form of herbaceous sculptures, gourmet installations and scrumptious tastings, Fanny Spano will offer the public the opportunity to discover her research at Le Festival in Marolles-en-Hurepoix, which will launch on the 22^nd and 23^rd May 2026. Punctuating her residency, throughout the season, she will present true feasts during opening events whereby attendees will be able to taste an extension of the exhibition they have just discovered.

Fanny Spano is a culinary artist who describes her practice as "meditative and ritualistic, in the same way one might draw or paint every day". She concocts dishes like creative material to be shared. In 2023, she founded the catering company régalons based on the three pillars of permaculture: take care of the Earth, take care of people and share resources equitably. Fanny Spano offers the public the opportunity to "eat their stories and those of others":  tasting becomes a pretext for passing on collective and personal narratives. Her buffets could be considered like micro-exhibitions: the trays become plinths, the cakes are transformed into sculptures and the layout becomes scenography. By serving people, she becomes a mediator for her culinary creations.  

^{Fanny Spano studied art at the École supérieure d’art d’Aix-en-Provence, in Monaco and in Paris-Cergy. After training in environmental building design, she simultaneously began studying for a master’s degree in cultural organisation management and European and international studies, specialising in international and humanitarian cooperation. With the creation of régalons, but also through her work with EMMAÜS Solidarité, the art and research centre Bétonsalon, OKAY CONFIANCE and Cie Hippolyte a mal au cœur, she connects  culinary, social and artistic projects.}