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Toru Takemitsu, Japanese composer
Philippe Gras / Le Pictorium
LePictorium_0143597.jpg
Toru Takemitsu, SMIP (International Musical Weeks of Paris) - Autumn Festival, 1971
The Fukushima samurais / Portraits
Noriko Takasugi / Le Pictorium
LePictorium_0142653.jpg
Yoshiyuki, 59, took me to his former house that was also his small furniture factory in Odaka-ku where he had lived since he was born and worked locally for more than 35 years. In July 2012, he moved all the equipment from his former home to his new home in another city, where he evacuated to and lives now, to restart the furniture business there. "We might return to Odaka-ku some day but I don't want my children to live here," says Yoshiyuki. "When the disaster occurred, my daughter was in the third trimester of pregnancy. We were trying to determine the best place for her to give birth while moving around for evacuation." He acts as Kaiyaku who blows a conch horn during Soma Nomaoi. "I feel grateful that I have support from my family to participate in Soma Nomaoi, especially last year 2011 and this year 2012 while I was trying to participate during leading evacuation life
The Fukushima samurais / Portraits
Noriko Takasugi / Le Pictorium
LePictorium_0142655.jpg
I used to stand in front of this kamidana (a household altar) sacred to Odaka Shrine and pray every morning when we were living here before the disaster," says Kunio, 65. Standing solemnly in front of kamidana with gratitude as part of his daily routine was such a precious and calm moment for him. I'm very proud that all of my three sons participated in Soma Nomaoi. I'm deeply touched by the fact that we keep holding Soma Nomaoi trying to overcome the difficulties we faced after the disaster." He still remembers when he received an enthusiastic round of applause from the crowd at Japan Festival held in London back in 1991 when he dressed as samurai with others in front of the Tower of London. He felt connected with the English, many of who love horse riding. "At a dinner reception, I drank the water in the finger bowl by mistake. I thought it was water to drink," he gave big laugh.
Granada, Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0139617.jpg
Juan Habichuela, grandson of the Habichuela family, Sacromonte
Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0140587.jpg
Tio Pepe Bodega,Jerez wine cellar
Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0140588.jpg
Tio Pepe Bodega,Jerez wine cellar
Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0140611.jpg
Religious icons in a church in Zahara de la Sierra
Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0140613.jpg
Religious icons in a church in Zahara de la Sierra
Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0140614.jpg
Bull's head in a Bodega in Ronda
Granada, Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0140640.jpg
Shopkeeper in his shop in the Albaicin
Granada, Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0140642.jpg
Religious statue in a church of Granada
Granada, Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0140643.jpg
Religious statue in a church of Granada
Granada, Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0140644.jpg
Museum of Gispy caves, Granada
Granada, Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0140645.jpg
Museum of Gispy caves, Granada
Granada, Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0140646.jpg
Juan Habichuela, grandson of the Habichuela family, Sacromonte
Granada, Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0140647.jpg
Habichuela family, Sacromonte
Granada, Andalucia,Spain
Sandrine Huet / Le Pictorium
LePictorium_0140654.jpg
Museum of Gispy caves, Sacromonte, Granada
Bratislava, the "discreet".
Laurent Paillier / Le Pictorium
LePictorium_0132855.jpg
Interior of the Trinitarian Church during a mass.
Bratislava, the "discreet".
Laurent Paillier / Le Pictorium
LePictorium_0132858.jpg
We can find a lot of treasures in a seconhand goods and antiques shop. This one is located 3 Michalska Street & it's called the "Antik Starozitnosti".
Bratislava, the "discreet".
Laurent Paillier / Le Pictorium
LePictorium_0132875.jpg
The Triniterian Church from Michael's gate.
Bratislava, the "discreet".
Laurent Paillier / Le Pictorium
LePictorium_0132877.jpg
We can find a lot of treasures in a seconhand goods and antiques shop. This one is located 3 Michalska Street & it's called the "Antik Starozitnosti".
Viking island : GOTLAND
(county, province, municipality and diocese of Sweden; it is Sweden's largest island and the largest island in the Baltic Sea)
(county, province, municipality and diocese of Sweden; it is Sweden's largest island and the largest island in the Baltic Sea)
Laurent Paillier / Le Pictorium
LePictorium_0132989.jpg
Some smoking fishes on a grill.
Chef Alexandre Bourdas; Two star Michelin. (SAQUANA restaurant, Normandy)
Philippe Martineau / Le Pictorium
LePictorium_0115712.jpg
The chef weighs a pile of crabs. - - Restaurant Sa Qua Na - Chef Alexandre Bourdas. Two star Michelin.
Chef Alexandre Bourdas; Two star Michelin. (SAQUANA restaurant, Normandy)
Philippe Martineau / Le Pictorium
LePictorium_0115711.jpg
The front and window of the restaurant. - - Restaurant Sa Qua Na - Chef Alexandre Bourdas. Two star Michelin.
Chef Alexandre Bourdas; Two star Michelin. (SAQUANA restaurant, Normandy)
Philippe Martineau / Le Pictorium
LePictorium_0115710.jpg
In the dining room, an employee is ironing a tablecloth; everything and all details must be perfect. - - Restaurant Sa Qua Na - Chef Alexandre Bourdas. Two star Michelin.
Chef Alexandre Bourdas; Two star Michelin. (SAQUANA restaurant, Normandy)
Philippe Martineau / Le Pictorium
LePictorium_0115707.jpg
Details of the Menu. - - Restaurant Sa Qua Na - Chef Alexandre Bourdas. Two star Michelin.
Restaurant "les Bacchanales"; Chef : Christophe DUFAU, 1 Ć©toile Michelin.
Philippe Martineau / Le Pictorium
LePictorium_0115706.jpg
Restaurant "les Bacchanales"; Chef : Christophe DUFAU, 1 Ć©toile Michelin. -
Portrait of the Chef, Christophe DUFAU. - - - -
Portrait of the Chef, Christophe DUFAU. - - - -
Restaurant "les Bacchanales"; Chef : Christophe DUFAU, 1 Ć©toile Michelin.
Philippe Martineau / Le Pictorium
LePictorium_0115705.jpg
The Chef, Christophe DUFAU. - - -
Restaurant "les Bacchanales"; Chef : Christophe DUFAU, 1 Ć©toile Michelin.
Philippe Martineau / Le Pictorium
LePictorium_0115704.jpg
To preserve the heat and flavors, the chef puts a cheese dish. (Local goat cheese smoked with thyme recipe) - - -
Restaurant "les Bacchanales"; Chef : Christophe DUFAU, 1 Ć©toile Michelin.
Philippe Martineau / Le Pictorium
LePictorium_0115703.jpg
Restaurant "les Bacchanales"; Chef : Christophe DUFAU, 1 Ć©toile Michelin. -
Portrait of the Chef: Christophe DUFAU dressing a recipe. - -
Portrait of the Chef: Christophe DUFAU dressing a recipe. - -
Restaurant "les Bacchanales"; Chef : Christophe DUFAU, 1 Ć©toile Michelin.
Philippe Martineau / Le Pictorium
LePictorium_0115702.jpg
The Chef dressing one of his recipe: Gamberoni (prawns) and Vongole (clams) from San Remo with aromatic Rock Samphire leaves. - - - -
Restaurant "les Bacchanales"; Chef : Christophe DUFAU, 1 Ć©toile Michelin.
Philippe Martineau / Le Pictorium
LePictorium_0115701.jpg
Culatello (a refined variety of prosciutto Parma Ham) served with rosemary and rhubarb. - - - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115700.jpg
Sea bream filets with fried local zucchini; puree and decorated with slivered almonds. - - - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115699.jpg
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant. -
Portrait of Christophe DUFAU near a sculpture of DYONISUS (BACCHUS) - - - -
Portrait of Christophe DUFAU near a sculpture of DYONISUS (BACCHUS) - - - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115698.jpg
Meringue, Morello cherries, sorbet and tarragon-flavoured granita. - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115697.jpg
Colorful dessert: Meringue, Morello cherries, sorbet and tarragon-flavoured granita. - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115696.jpg
Meringue, Morello cherries, Sorbet. - - - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115695.jpg
Local strawberries on stewed green tomatoes puree; fresh almonds. - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115694.jpg
A fresh dessert: .Local strawberries, puree of green tomatoes and fresh almonds. - - - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115693.jpg
Local strawberries, stewed green tomatoes and fresh almonds. - - - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115692.jpg
A summer dessert: Local strawberries, compote of green tomatoes and fresh almonds. - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115690.jpg
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant. -
Portrait of the Chef: Christophe DUFAU. - - -
Portrait of the Chef: Christophe DUFAU. - - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115689.jpg
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant. -
Portrait of the Chef: Christophe DUFAU. - - - -
Portrait of the Chef: Christophe DUFAU. - - - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115688.jpg
To save the flavors and the heat, the chef put a special cheese dish. French goat cheese smoked with thyme. - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115687.jpg
A recipe and invention of the Chef: a greyish goat cheese smoked with thyme. - - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115686.jpg
A delicious greyish goat cheese smoked with thyme. - - - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115685.jpg
Sculpture of crusty slices of bread. - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115684.jpg
Sculpture of crusty slices of bread. - - - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115683.jpg
New version of a suking pie recipe (from Piedmont) with a "Gremolata" (chopped herb condiment) - - - -
Christophe DUFAU, 1-Star Michelin - "Les Bacchanales" restaurant.
Philippe Martineau / Le Pictorium
LePictorium_0115682.jpg
The chef DUFAU dressing a recipe with care: New version of a suking pie recipe (from Piedmont) with a "Gremolata" (chopped herb condiment) - - - -
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