02 Vilnele Canteen
October 2024, Lithuania / Chateau de la Haute Borde / Paris
in collaboration with Rasa Juškevičiūtė and Ieva Kabašinskaite
Creative direction
Menu creation
Food production
Chefs Antanas Lučiūnas, Atlanto Bagels, Neringa Greičiūtė, Ugnė Venckė, Tania Chaikouskaya, Monika Varšavskaja
Project Managment Stefanija Jokštytė
Space Café Plural
If I would run a restaurant you would leave with purple stained lips from wild blueberries and poppyseeds stuck between your teeth.
Vilnelė is a temporary Lithuanian canteen in Paris with the aim of presenting the cuisine of our region and creating a place for meeting and sharing, bringing together a community open to experimenting with artistic initiatives.
Vilnelė, the first Lithuanian temporary canteen in Paris, showcased the local cuisine of our region. The space was open for two weeks and invited guests to share not only the meals of our region but also the culture, history and conversations. There will be everything you can find on the table when you visit Baltic region. The goal was to create a place for meeting and sharing, gathering a community open to experimenting with artistic initiatives.
Before the opening of the canteen, during the preparation phase Vilnele team participated in residency artist residency in Chateau de la Haute Borde, France to reflect on the culinary landscape of our region: experiment, share, refine, and prepare a quality menu, along with marinated and fermented products made from local ingredients and products grown and gathered.
We developed menu that reveals the local character of our region while also reflecting our climate, geography, history, and multiple cultural influences. At the end of the project, a publication will be released presenting a collection of recipes, reflections, photographs, and other documents related to the Vilnelė canteen project. This recipe book will serve as a tangible representation of the unique culinary experience we have created, offering a valuable resource for those who wish to continue this experience and attempt to recreate these dishes at home.
On the menu cold beetroot kefir soup, herring sandwich, sorrel ice cream, herring in blueberry marinade, beet-potato millefeuille and beetroot leche de tigre, potato pancakes, brined cucumbers, manti dumplings.