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