STORY 05

IMOGEN KWOK AND THIERRY BOUTEMY

At the Château de la Haute Borde, Imogen and Thierry share an afternoon of preparations for hosting a festive dinner. The culinary residence is the perfect place to combine cuisine, floral art and creativity.

Imogen presents a Christmas menu comprising four recipes showcasing warm, seasonal flavours, designed to be enjoyed at an intimate and cosy table. At the same time, Thierry proposes floral arrangements that add colour and organic beauty, ideal for decorating at this time of the year and complementing the dining experience.

Together, they create a festive atmosphere where gastronomy and decoration come together to inspire a Christmas that is simple, personal and loaded with details.

Floral arrangement by Thierry Boutemy containing eucalyptus, pomegranate, snowberry, golden mimosa and conifer, accompanied by oncidium, hellebore and lady's-slipper orchid.

THIERRY BOUTEMY

Thierry Boutemy is a renowned florist and visual creator, appreciated for his sensitivity to seasonality and the natural beauty of flowers. His compositions are characterised by an understated balance and a careful construction that transforms spaces without artifice. With an extensive background in various creative fields, Thierry brings a unique approach to floral decoration.

IMOGEN KWOK

Imogen Kwok is a creative chef whose work lies somewhere between gastronomy and design. Her approach is based on precision, aesthetics and the construction of culinary experiences that combine visual effect and taste. She has developed international projects within the world of art, fashion and gastronomy, consolidating his own style that stands out for its elegance and attention to detail.

In a small glass vase, Thierry creates a light composition of cosmos flowers and wild blackthorn.

White ceramic vase with a simple arrangement by Boutemy with lady's-slipper orchid and wild sloe.

Left: Thierry's arrangement of buttercups and clematis in a small white ceramic vase, next to porcelain tableware. Right: Thierry composes a floral design with palm berry and tillandsias, on a vintage table.

Floral arrangement by Boutemy with umbel, acai berry, skimmia and wild branches in a large ceramic vase, on a table dressed with linen tablecloth.

In a ceramic vase, Thierry B. creates an understated piece with a larch branch with lichen and natural pomegranate.

“COOKING IS LIKE TELLING STORIES, NOT WITH WORDS, BUT WITH GESTURES, WITH MOVEMENTS. IT’S A WAY OF SAYING: I’VE THOUGHT ABOUT THIS. I’VE PUT A LOT OF LOVE INTO IT.”

Imogen's Christmas menu consists of four recipes that combine seasonality, aesthetics and a contemporary approach. From fresh appetisers with sea and citrus flavours to an aromatic chicken cooked in hay, the proposal moves in a balanced way towards a sweet finale with spiced pears covered in white chocolate. A route designed to celebrate Christmas with carefully prepared, simple dishes full of intention.