Brief: The "Vache Nantaise" (Nantes' Cow), a rare and endangered cattle species rooted in Nantes' history, faces extinction but survives through the efforts of local breeders. The challenge is to elevate awareness, ensuring its survival and preserving its cultural significance.
Problem: How can we spotlight the "Vache Nantaise" ecosystem at the "Voyage à Nantes" exhibition and effectively convey its structure for broader recognition? The goal is to transform it into a thriving cultural symbol emblematic of the city of Nantes.
Method: Initially, it was crucial to conduct on-site research, comprehend the product and its values, and engage with all stakeholders in the "Vache Nantaise" ecosystem. This phase allowed us to fully grasp the project's challenges, leading to the allocation of tasks based on our individual sensitivities. Personally, I focused on the gastronomic aspect of the subject. How is the product currently handled by local stakeholders? I met with artisans from the "Marché Noir" and Ludovic Pouzelgues, the chef at Lulu Rouget restaurant in Nantes.
Final Project: The culmination of our efforts resulted in an installation that integrated the research and graphic facilitation work of all master's students. This installation was situated at the heart of the school's new building and was part of "Voyage à Nantes," a seasonal exhibition in the city. The exhibition allows visitors to explore the city through various artistic and cultural works throughout the summer.
This is the recipe video I made of Ludovic Pouzelgues, a Michelin Star chef, cooking Vache Nantaise.
