Jessica Yang Makes Ceramics to Match Her Recipes

Gestures reminiscent of those of a pastry chef

Jessica Yang took to the art of ceramics with ease. ‘Cooking and ceramics share a large number of similarities, while remaining completely distinct. The two disciplines are extremely tangible, with results that must find a balance between aestheticism and practicality,’ the chef explains. ‘Ceramics, almost like patisserie, depends on the individual’s dexterity, but also on set, unavoidable recipes. I love being able to give a shape to a mass of clay, it’s a creative pleasure that we often compare to the filled chocolates I make at the restaurant, or the fresh pasta Robert makes.’

Jessica Yang makes and enamels plates in various shapes and colours. They’re often made to match a recipe idea, with the most suitable shape possible. ‘In general, I have a recipe or a dessert in mind and I ask myself what shape would go best with the dish. Will there be a sauce? Will several diners be sharing the dish? What colour pottery or enamel would showcase the dish best? The shape always stays fluid, nebulous, but as soon as I start spinning, everything becomes more concrete.’

With regard to her inspirations, the chef appreciates the work of Austrian-born British potter Lucie Rie, but also draws references from her travels spent visiting museums, pottery workshops, and traditional pottery villages.

Le Rigmarole, a restaurant run by Jessica Yang and Robert Compagnon.
Address: 10 Rue du Grand Prieuré, 75011 Paris