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PROJECT

photographic

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You only have 1 minute ...

Click HERE

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The madeleine of Chefs

Which dish would you like to leave in MEMORY ...

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To produce a work, without classification, of creators of emotions which mark their time.  

Authentic portraits.

A return to childhood where recklessness, not belonging to a corporation,

the natural justify your shoulders open to draw the eye to the essential.

I would like you to reveal yourselves ...

I will add a symbolic image to it. The photographic illustration of a dish that is dear to you;

the one you would like to leave in the collective memory,

Would you accept this experience?

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RECIPE

THE PORTRAIT

YOUR DISH

MEMORY

COMPANIONS

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A black & white portrait of you, shoulders open on a neutral background to show only the essentials.

The color photograph of a dish that reveals you,

which will be remembered ...

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The explanation of the choice of your dish, its poetic description during a short video / sound recording

in black & white justifying the choice of your dish.

Optionally allowing a writer to format your description without betraying you, which will caption your portrayal and memory in the book.

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Create a link between you all by sponsoring me with one of your friends sharing the same values ​​so that this project becomes the witness of a common adventure.

THE PIONNEERS

Sébastien BRAS

Emmanuel RENAUT

Alexandre GAUTHIER

Franck GIOVANNINI

Gerard RABAEY

Guy SAVOY

Georges BLANC

Philippe MILLE

Laurent PETIT

Pierre GAGNAIRE

Alain DUTOURNIER

Michel BRAS

Christophe PELET

David TOUTIN

Olivier ROELLINGER

Hugo ROELLINGER

Christophe SAINTAGNE

Michel ROTH

Arnaud DONCKELE

Michel GUERARD

Michel SARRAN

Marc HAEBERLIN

Jean-Luc RABANEL

Alexandre MAZZIA

Christophe BACQUIE

Christophe ARIBERT

Bruno OGER

Maxime BEST

René BEST

Edouard LOUBET

Gilles GOUJON

Thibault SOMBARDIER

Marc MEURIN

Jean-Michel CARETTE

Stéphane CARRADE

Jacques MARCON

Alexandre bourdas

Jacques DECORET ...

THE PERFUME...

Sébastien Bras LAGUIOLE

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THE PERFUME potato wafer

THE MOUNTAIN...

Emmanuel Renaut MEGEVE salt flakes

The thorny cardoon of Plainpalais LA MONTAGNE

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FLIGHT ...

Alexandre Gauthier La Grenouillère MONTREUIL

L'ENVOL almond feather

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THE SIMPLICITY...

Franck Giovannini Restaurant of the town hall CRISSIER

The green bean SIMPLICIITY

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MAGIC...

Gérard Rabaey Restaurant Le Pont de Brent 1980-2010

The MAGIC puff pastry

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EXCELLENCE ...

Guy Savoy Restaurant Guy Savoy PARIS

The EXCELLENCE truffle artichoke soup

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THE BALANCE...

Georges Blanc Restaurant Georges Blanc VONNAS

Lobster with yellow wine L'EQUiLIBRE

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TERROIR...

Philippe Mille Restaurant Le Parc REIMS

LE TERROIR beets

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THE SEASON...

Laurent Petit Restaurant Le Clos des Sens ANNECY

Féra and cabbage pie THE SEASON

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OYSTER...

Pierre Gagnaire Restaurant Pierre Gagnaire PARIS

Oyster sheep's foot from Yvon Madec

Ginger / sardine rillette / green banana.

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THE REVELATION...

Alain Dutournier Restaurant Le Carré des Feuillants PARIS

Oyster in truffle sweetbread crepe

THE REVELATION

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THE HUMAN TO NATURE ...

Michel Bras Creator of Suquet - Maison Bras LAGUIOLE

Gargouillou of young vegetables

THE HUMAN TO NATURE

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THE SHARING...

Langoustines THE SHARING

Christophe Pelé Restaurant Le Clarence PARIS

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NATURE...

Salsify-parsnip-white chocolate

David Toutain Restaurant David Toutain Paris

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THE TRIP...

Lobster with cocoa, 3 peppers and sherry.

Olivier Roellinger Restaurant Maison de Bricourt 1982/2008

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THE ESSENTIAL ...

Raw asparagus, sorrel and olive THE ESSENTIAL ...

Christophe Saintagne Restaurant Papillon Paris

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ITS GOOD ...

Sea bass back in shellfish juice flavored with coriander It's GOOD ....

Michel roth

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* The “Proust” madeleine should be taken in the broad sense of a memory.

The DISH you would like to remember.

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THE MARINE WORLD ...

The foreshore the marine universe ...

Hugo Roellinger Restaurant le Coquillage

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