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Kim Van Liefferinge

 San Francisco (United States)

Belgian food photographer and archaeologist digging into the history of food and drinks

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3 years 3 months 16 days with us
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Collection 21

This picture of "Duck breast in chocolate sauce" is inspired by a recipe from the 17th century French cookbook "Le Cuisinier Roïal et Bourgeois". I laid the braised duck on a painted ceramic plate from the same time period and surrounded it with raw earthy ingredients like chestnuts and mushrooms. It wasn't my intention create a literal representation, but rather evoke a sense of simplicity and familiarity so essential to French cooking.

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