Devision - decomposition through a physical action / Cabbage




Assembly - construction by superposition of elements / Carrot terrine




Egg at 67° - nets that trap and hold / Boiled egg




Roasting - water evaporation / Roast chicken




Roasting - association / Roast pineapple




Fermentation – foreign bodies transform an element / Pain au lait




Thickening – liquid becomes less liquid / Pumpkin and venerated rice cream




Stuffing – object in an object / Stuffed pigeon




Inflation – air increases object’s volume / Soufflés




Suspension – body within a liquid / Vegetable bubble




Whipped cream – air pushed into liquid / Pink chantilly


Photographed by Rip Hopkins for Alchimistes aux Fourneaux.

"This work is the result of my encounter with the chef Pierre Gagnaire and the chemist Hervé This around the texts of Nicolas de Bonnefons, Louis XIV's valet.

With Hervé This, we transcribed in photography the phenomenas and procedures that create taste. Pierre Gagnaire then created a dish inspired by each of them, which I photographed on Zuber fabrics dating from the 18th century.

We played with nature, science and history in an appraisal of culinary art."