Charlotte

Mauritz

Made this photo for high end cateraar Famous Flavours. Recipe is from Richard van Oostenbrugge from restaurant 212*
Polderhen | celeriac | coffee | katsobuchi

This Lemon pastry was the second subject when trying out the dry ice. The picture is giving me spring vibes but also a bit of magic because of the smoke.

I was inspired to do something with dry ice. These Dutch oysters were the best models. I was excited to work with dry ice because of the movement.

A perfect way to start Christmas dinner with this tasty amuse. Scallops with caviar and a champagne sabayon served on a scallop shell.

This blackberry pic I made for a super special theater project in the Netherlands; The Taste. This production is about a chef who lost his taste. It is a 360 degree experience which you will never forget.

Lobsters are one of my favorite things to photograph. This one is from Canada. The colors and the details made this pic really intense.

This dish is part of the Michelin menu from restaurant Daalder in Amsterdam. Chef Dennis Huwaë celebrates with this dish his first Michelin star. The plate used is made by Maravillas.

This stunning mango dessert was made by Chef Egon van Hoof from Restaurant Mos* in Amsterdam served on a donut plate from Maravillas Ceramics.

Started our birthday dinner with caviar from Restaurant Mos. Served on a beautiful plate of Maravillas Ceramics. Always a good way to start your dinner!

This little tartellete with dulce the letche is full of love and packed with flavor. Combined with the red dust of raspberry this little tartellete is the best valentines gift.

Christmas is my favorite holiday! This scallop dish with various sorts of chicory I Made together with my mom for oud family Christmas dinner.

These raspberry tartelletes came from the store and I Made them a bit more Beautiful with Some eatable gold and Some Cress. The tartelletes contained a Very Tasty raspberry mouse.