Terre à Table
Artist’s dinner by Alice Héron

An event by OGR Torino in collaboration with Snodo, part of the public program conceived on the occasion of the exhibitions Electric Dreams and We Felt a Star Dying.

Thursday 23 April 2026 | 8 PM
Social Table Snodo | OGR Torino

On the occasion of the event, the exhibitions will remain open until 8 PM

Tickets on sale
Full price - 45€ (all inclusive)
The ticket includes free access to the exhibitions

Terre à Table explores the uncertain boundary between what is edible and what is not.

Working with local, seasonal ingredients, the dinner reflects on how taste is shaped, not only in the body, but also through memory, habit, and perception. From peel to root, from soil to plate, each course engages with the earth as both origin and material.

The project draws on an ancient belief: the body belongs to its land of origin, and distance from it creates imbalance, a form of homesickness. To adapt and restore balance, this idea proposes ingesting the soil of one’s place of origin.

Guests are invited to sit, taste, and reconsider: where does food begin, and where does it end?

ALICE HÉRON
Alice Héron is a multidisciplinary artist and chef working across sculpture, sensory environments, and food-based experiences. A graduate of the Design Lab at the Gerrit Rietveld Academie and a fellow at Villa Medici, her practice explores how bodies perceive, digest, and interact with one another through taste, intuition, and shared rituals.

Her work takes shape in site-specific installations, visceral sculptures, and conceptual dinners that transform food into a medium for artistic inquiry. Organic and sensual forms often enter and disrupt artificial spaces, challenging the ways in which nature is shaped, consumed, and internalized.

Currently, Alice Héron is exploring the concept of “visceral sensation”, investigating how her work as a professional chef influences her sculptural practice. She is particularly interested in the relationship between care, intuition, and instinct: what we eat and how we feel, and how we digest both emotions and food.