Prep the mustard and herbs...
place the Dijon mustard in a small bowl and the herbs
on a small
plate so you're prepared for
dusting the medallions after you cut them.
2014 The present
plates, The
DUST, Paris, FR The Go - Between — artists from the Ernesto Esposito collection, Museo di Capodimonte, Napoli, IT Ab - Stretching the Canvas, Jeanine Hofland, Amsterdam, NL 100 Ans Plus Tard, curated by Gallien Déjean, Palais de Tokyo, Paris, FR Seeing, or thinking in the first
place, Limoncello, London, UK Installation View, Kunstverein Wiesbaden, DE Oraibi Bookshop, ROSABRUX, Brussels, BE
On a tilted Floor, Palais de Tokyo, Paris, FR Plane Trees Five, Palais de Tokyo, Paris, FR