BROUDOU #2 PRE-LAUNCH
The pre-launch dinner to celebrate BROUDOU #2 was the culmination of diverse creative collaborations inspired by olive oil, the land and experimental forms of gathering and experiencing through the senses. The event took place in a former olive oil mill at the base of Jbel Ressas, founded in 2008 by Cecilia Muriel and Mustapha Ben Aicha, and which between 2008 - 2018 was home to Medolea’s monovarietal Chetoui oil.
Starting off with a performative reading and anointing ceremony to prepare the diners’ hands as utensils - developed by Sara Bouzgarrou and accompanied by a guided meditation with Melek Robbana, guests were then invited to share a meal created by Malek Ben Salah, Rafram Chaddad and the wider BROUDOU community. Each dish took a different take on olive oil as a starting point and main ingredient, as opposed to a condiment.
Interdisciplinary artist Aziz Aissaoui created the glasses, in collaboration with the BROUDOU team, using upcycled materials of Sadika Keskes, an artist and glassblower based in Gammarth, Tunis. The designs were loosely inspired by olive oil tasting cups.
The tables were designed by Aziza Gorgi with the precious help of Aziz Aissaoui and produced with Aziz Romdhani in his workshop in Hafsia, Tunis.
Their shape and height, inviting people to sit on the ground, attempt to suggest different forms of gathering around food and eating.
Initiated with the financial support of Goethe-Institut Tunesien