Grand Cru Classe 1964
A series with culinary portraits of food. Tranquil and yet dynamic and slightly surrealistic, affecting the essence of food. Like pink oyster mushrooms under a bell jar, storm in glasses of water, distilled Umami and artichoke dripping in oil. There are also pictures showing terroir, chanterelles growing on bread, weighted seabass in salt and bleeding beetroot.
The Food Portraits have been exhibited in 2017 and 2018 in Museum Nairac and Museum Jan Cunen.
Grand Cru Classe 1964
A series with culinary portraits of food. Tranquil and yet dynamic and slightly surrealistic, affecting the essence of food. Like pink oyster mushrooms under a bell jar, storm in glasses of water, distilled Umami and artichoke dripping in oil. There are also pictures showing terroir, chanterelles growing on bread, weighted seabass in salt and bleeding beetroot.
The Food Portraits have been exhibited in 2017 and 2018 in Museum Nairac and Museum Jan Cunen.