The Saint-Jacques of Aparté
In today’s digital age, the notion of photography and visibility contributes to the communication and promotion of a restaurant. Without artifice or pretense, photographer Guillaume Cottancin always succeeds in highlighting chefs’ dishes with highly artistic culinary photography. While retaining the identity and style of the culinary creations he photographs, he manages to individualize each of his inspirations in order to keep the cooks in line. For this latest artistic contribution, Guillaume takes us to Armel Bedouet at L’Aparté and shows us a shot of a scallop from the Bay of Saint-Brieuc, Granny-Smith apple, matcha tea and daurenki royal caviar.
