what a star chef desires

DESIRE | Book design

A two-part record of Sergio Herman’s final year at his three star restaurant Oud Sluis (nl).
In ‘Book 1’ we bring top-photographer Tony Le Duc’s floating technique images in 25 quadriptychs, that can be fold out to 1 metre-long. The book does not contain recipes in the classical sense, but Sergio tells about the making of. The reader takes a walk through the recipes as it where.
‘Book 2’ is in diary format and tells Sergio’s story of this final year of intensive working, with ups & downs.

Client : Minestrone Cookbooks