The idea of this series is to pierce the baked or raw material by the light. The chef prepares the same recipe as it serves his customers in his restaurant. He creates a fleeting ephemeral picture where the food changes in appearance and color. This freedom allows the chef to express all his creativity and personal touch. The raw product regains color and is born again in life.
The chefs who participated to this project :
- David Le Quellec – Chef du moulin rouge
- Thibault Sombardier – Chef du restaurant Antoine* – Paris
- Akrame Bennalal – Chef du restaurant Akrame ** – Paris
- Frédéric LeGuen Geffroy – Chef d’un restaurant Privé du groupe Michel Sarran
- Denny Imbroisi – Chef du restaurant IDA – Paris
- Lucas Felzine – Chef du restaurant UMA – Paris
- Olivier Chaput – Chef du restaurant Show Devant à Villejuif
