Patrick Rougereau, a culinary photographer, received from the hands of Régis Marcon and in front of an audience of Chefs among which the 100 best chefs in the world, the prize of the Best Artist of the Year 2018 of the international festival of the culinary photography.
Respected for his keen sense of creativity, one who likes to mix humor, precision and simplicity, was particularly illustrated this year, with his artistic proposal of the famous truffle soup Elysee VGE Paul Bocuse: “It is with a lot of emotion, and an immense respect for the 100 greatest chefs of the world, present of Sunday, that I received from the hands of the immense Régis Marcon, 3 stars in the Michelin Guide, the Prize of the Best Artist of the Year. I share my prize with my wife, Fanny Rougereau, who has always supported me even in my most daring choices. At his side, I feel freer and more creative every day. Of course I also think about my team, otherwise, all this would be impossible, Chefs, our customers, the product lovers, you are a source of inspiration as precious as it is infinite. This recognition only increases my desire to create, and I hope that it will encourage young talents to go to the end of their ideas. ”
For Regis Marcon, 3-star chef in the Michelin Guide, this award ceremony was a real pleasure: “As a sponsor of the culinary competition and as a professional, I am very attached to the art of culinary photography. Awarding this prize to an artist who is inspired by our cuisine but who also inspires us, through his greedy, graphic, playful and somewhat mischievous vision, was a real pleasure. Like his photograph of the Truffle Soup Elysee VGE, Patrick Rougereau not only structures a recipe by making it explosive, but above all, it feeds through his shots, a little all the dreams. ”
