Project Title



McChellin explores the top and bottom of gastronomy. The idea was to make every dish solely from ingredients bought at McDonalds and prepare them in a “Michelin” way. The servings, among other things, contain ashes from BigMac, puré form snack carrots, syrup from Coca Cola and flakes of frozen mayo. The concept discusses the value of context during an eating experience, and the value of context during and experience as such.

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    Self initiated project