In June 2026, the magazine ZEIT published a special issue on the theme of "Cuisine," for which Hamburg-based photographer Daniel Feistenauer visually showcased the world-famous Parisian cooking school Le Cordon Bleu.
The article focuses on the haute cuisine of the cooking school under the direction of Éric Briffard. As a culinary highlight, the school created a culinary homage to Franco-German friendship. For this, the editors selected 13 typically German ingredients. And, of course, the humble potato took first place. Sauerkraut and apples were also essential.
"At the Parisian cooking school Le Cordon Bleu, the high art of haute cuisine is taught. Its director has created a 'homage to Franco-German friendship' from our ingredients," we quote from ZEIT. Magazine.
Éric Briffard is one of France's most respected master chefs and an absolute icon of haute cuisine. Since January 2016, he has been the Executive Chef and Director of Culinary Arts at the world-renowned Institut Le Cordon Bleu in Paris. Throughout his career, he has earned multiple Michelin stars at various top-tier luxury restaurants.
This sophisticated haute cuisine dish combines golden scallops, poached haddock, braised Riesling sauerkraut, saffron potatoes, and a tropical-inspired beurre blanc.
The photo series itself features artistic still lifes and close-ups of ingredients such as papayas, oysters, mangoes, cucumbers, and freshly baked bread.
The shoot took place in Paris in the spring/summer of 2016. In addition to Daniel, the team included Milena Carstens and Deirdre Decker (production), Carla Matosic (editorial), and Olivier Guyon.
Daniel Feistenauer is represented by the agency WILDFOX RUNNING, Frankfurt - Hamburg - Berlin.
