Luxury Food Photography

We have been working alongside a talented French Chef called Laurèns Le Gal, to produce some luxury food photography. I was absolutely fascinated by the work that went into this dish.

Laurens explained that he got the idea when the hotel gardener came in with a few cases of plums from the local plum trees.

He explained he thought that there was too much fruit to use straight away but the idea of a fake plum was really interesting, pairing with elderberry which also grows locally really made sense.

The new hotel menu was about a month away so Laurens made a plum marmalade, poured into jars and preserved until nearer the time that the new menu was to be launched.

The marmalade was set into a sphere mould, which was dipped into an almond crunchy chocolate coating.

Then this sphere is placed into a larger sphere filled with whipped elderberry ganache then frozen. This is then taken off the mould and carved with a knife to create the plum shape.

This was then dipped into another crispy coating called enrobage and finally glazed to a plum colour with a little chocolate stem on the top.

Finally it is served on a chocolate soil and a rich almond ice cream.

I thought such passion and effort has gone into creating this dessert, this was always going to make a great visual subject for a hotel photographer.