Illustrative photography to texts by Leo Bourdin. Published in Le Monde.
Photography, Set and Food.
Escoffier is being resurrected! In contrast to the concept restaurants that have been flourishing for years, starred chefs are reappropriating the codes of classic cuisine, theorised by Auguste Escoffier in the 19th century.
The “French taco”, superlative sandwich
XXL, ultra-caloric, indigestible, the French taco has conquered a young public that is thus sending the sacrosanct “five fruits and vegetables a day” into overdrive.
Is vaping to taste? Banana flavour, earl grey, popcorn…
Half cooks, half perfumers, manufacturers of liquids for electronic cigarettes play with increasingly complex flavors.
Spectaculinaire! Some establishments turn the meal into total entertainment and mix music,
video, gastronomic happening and fiesta.
Bowl: The rounded bowl, which is synonymous with “healthy” dishes is becoming
the unlikely Trojan horse of junk food.
Tiramisu upside down.
With all the sweet treats, this Italian dessert has become a shadow of its former self.
Would it be a shadow of its former self? Wrong!
Let’s go children of the mayo egg. A protein-filled monument to counter service cooking, this
is ranked fifth in the world’s most ordered dishes on Deliveroo.
