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Nicolas Buisson

Born in Paris and currently living in London, Nicolas Buisson is a photographer and creative director who works with a variety of luxury brands and chefs. On his roster are chefs like Michel Rostang, Pierre Gagnaire, and Yannick Alléno – just to name a few. Sit down for a moment and get to know his story.

How would you describe your style of photography?
I would say my food photography style is at the crossroads of architecture and luxury.

How did you get started?
At 14, I met photographer Steven Meisel at a brunch in San Francisco, and I decided I wanted to be a photographer as well. It was a teen dream at the time, but I can say that I am happy I realized it today.

What is your background? Were you always involved in photography?
After I graduated, I started studying architecture in Paris, and very soon, I began spending all of my weekends in the photo lab. I decided to go to the LCART photo school. I shot perfumes, watches, and jewelry for many years, but I always enjoyed cooking. I realized I could mix both of my passions quite late.

What are some of the most memorable projects you’ve worked on?
I love to create concepts. When Yannick Alléno asked me to rethink all of his photographic imagery with a more luxury attitude – I was thrilled. We created YAM magazine and a book of 1,000 recipes. Another project was shooting an amazing watch collection with unique pieces from the 50s and 60s.

How do you set yourself apart from other photographers?
I think that one difference is my luxury and architecture background mixing in with my endless curiosity. Those two bring a vision that is quite different – and sometimes disruptive.

Where do you look to for inspiration?
Everywhere. I mean, inspiration could be the color of a fish as the shape of a designer’s dress. I tend to apply Plaon’s philosophic astonishment to photography, and it works quite well. Traveling all year long brings me new perspectives. And living in London is a permanent awakening.

Best tips for taking a great photo?
Be prepared – think about your lights, ideas, angles before the shoot. Be smart and disruptive.

Things you can’t live without?
My brain. Indeed, when you start traveling and get lost in the Papua islands, you start to realize you only need freedom and beauty.

Any exciting projects?
I recently founded Studio-Cinematic – a film production company dedicated to short ad films or recipes with a singular photographic vision. I am working with a team of young creatives, directors, DOP, and sound designers.

Nicolas Buisson

Roast duck foie gras, pomegranate molasses, raisins, and candied cherries by Yannick Alléno. © Nicolas Buisson

Nicolas Buisson

Light cream and wasabi rice pearls and seasoned mackerel petals by Yannick Alléno. © Nicolas Buisson

Nicolas Buisson

By Yannick Alléno. © Nicolas Buisson

Nicolas Buisson

By Yannick Alléno. © Nicolas Buisson

Nicolas Buisson

By Yannick Alléno. © Nicolas Buisson

Nicolas Buisson

Roasted rhubarb with sugar crust and verbena by Yannick Alléno. © Nicolas Buisson

Nicolas Buisson

By Yannick Alléno. © Nicolas Buisson

Nicolas Buisson

© Nicolas Buisson

Nicolas Buisson

Lobster, rhubarb crisps, tomato gelée, and passion fruit sauce by Bernard Pacaud of L’Ambroisie. © Nicolas Buisson

Nicolas Buisson

Tangerine foam. © Nicolas Buisson

Nicolas Buisson

Charlotte truffle. © Nicolas Buisson

 

Nicolas Buisson

By Atsushi Tanaka. © Nicolas Buisson

Nicolas Buisson

By Atsushi Tanaka. © Nicolas Buisson

 

 

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