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Roger Coll

“Ceramics, Music and Gastronomy are very close in technique and attitude. The approach to making a ceramic collection is similar to making an album or a menu, every new piece of clay is like a song or a plate. The sum of the parts created make an album where all the songs have to have a certain harmony between them and a general unique feeling. I think the same for restaurants. The chef has to give a culinary style and a personality to the restaurant. I imagine my studio as mixture of kitchen and rehearsal space. Ceramic Bistronomy”.

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