Today we’re taking a break from the overload of serious exhibitions and openings to celebrate the Festival International de la Photographie Culinaire (International Festival of Culinary Photography) in Paris. This year’s theme: the egg. Paul Alessandrini was on the ...

08.11.2012[ read full story ]

Grand Prix Festival FICP the French Philippe Exbrayat. This passionate food photographer, has worked with many great chefs. Here, his photography as his vision of the egg is aerial , uncluttered but also accidented, shattered. Well deserved reward for this beautiful, artistic work.

08.11.2012[ read full story ]

The French photographer Philippe Exbrayat, a passionate food photographer, has met and worked with some of today’s top chefs. His photos, like his vision of the egg, are airy and uncluttered, but leave some things to chance as he smashes the food to pieces. It is a beautiful work of vis...

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The Japanese photographer Yoshihiro Saito has worked with the award-winning chef Guy Martin. His photographs were named “Jalousie,” “Espièglerie,” and “Cajolerie.” The egg is served on sharp painted nails, with a helping of eroticism and cruelty.

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The Polish-American photographer Ryszard Horowitz offered a surrealist and dreamlike vision of the egg, creating a wonderland which he first designs ,then recreates with his camera.

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The Gran Prix METRO for culinary photography was awarded to the French photographer Sylvain Meunier-Colin. With these photos, Meunier-Colin immerses viewers in the matter itself—eggs and fish—with a blaze of light. The sparkling black caviar and the lustrous orange salmon eggs glimme...

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The French photographer Denis Nidos, one of whose photos made the cover of the FIPC 2012 catalogue, is asserting food photography etiquette. Among the claws, feathers and shapes, the egg appears mysterious in this sensual and fantastic nocturne work.

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The French photographer Hubert Taillard shot his eggs not with a camera, but with a .22 long rifle, covering his studio in yolk. The egg hurtles by like a planet towards its ruin, losing vital matter, falling apart in the chaos. This is Taillard’s third year competing at the FIPC.

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The Catalan photographer Francesc Guillamet is from Figueres, Salvador Dali’s hometown. He was also responsible for photographing Chef Ferran Adria’s inventions and experiments at the legendary restaurant El Bulli. In Spring 2011, his photographs were shown in Barcelona for the exhibit...

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The French photographer Thomas Dhellemmes is an award-winning specialist of culinary photography. Here, against an unadorned black background, a fowl encounters... an egg. Superb.

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The French photographer Fabrice Eola went for provocation, emphasizing the shock of reality, with straightforward images of crushed eggs on nude bodies. A chef, musician and visual artist, Eola’s experimental and radical approach earned him a prize at the Villa Médicis in 2004. He entitled o...

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The French photographer Anthony Cottarel made his name with a book dedicated to the famous knife, Opinel, produced in collaboration with several chefs. The project Just’unique allows Cottarel to assert an artistic approach where photographs are literally unique—only one copy is produced—...

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The French advertising and press photographer Francesca Mantovani also works in food photography. Her submission to the festival, classically beautiful, makes use of light, taking inspiration from the great still life painters.

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Gaëlle Astier-Perret offers beautiful works on the theme of transparency: the egg as the ideal form that gives a glimpse of its inner matter and giving food another materiality , glass, wood or stone. The names of the photos: “Globe,” “Amas,” and “Noyau.” The work is subtle, delic...

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The Grand Prix for culinary tourism was awarded to Italian photographer Marco Fortini. 
His photographs seduce through their beautiful lightness, often combining pencil drawings and photos. It is elegant and yet falsely naive , played with eggs and other elements.

08.11.2012[ read full story ]