Food

Restaurant and hospitality photography by Damien Lafargue, with work covering food, interiors, portraits, and service in New York and abroad.

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Chef Alexandre Gauthier, La Grenouillère. La Madelaine-Sous-Montreuil, France. For Instants
Chef Alexandre Gauthier, La Grenouillère. La Madelaine-Sous-Montreuil, France. For Instants
La Grenouillère. La Madelaine-Sous-Montreuil, France
The Four Horsemen, Brooklyn . Mid-lunch table.
The Four Horsemen, Brooklyn
The Four Horsemen, Brooklyn
Auberge Arotzenia, Urrugne
The Wiener’s Circle, Chicago
Urfa Dürüm, Paris
Magic Measured in a Pile of Salt. Story For The New York Times
Sea Bass in a Salt Crust For The New York TImes
Sardines
Japanese Chefs Make Their Mark in Paris. Carré d'agneau, Abri
Japanese Chefs Make Their Mark in Paris. Clow Bar, Sota Atsumi
Japanese Chefs Make Their Mark in Paris. Rabbit Pithiviers, Clown Bar
Japanese Chefs Make Their Mark in Paris. Octopus, Abri
Japanese Chefs Make Their Mark in Paris. Chef Katsuaki Okiyama in his kitchen, Abri, Paris.
Pork leg and black lentils. Hudson & Charles, New York
Lobster Roll, Bar Boulud Boston
Cinnamon Rolls, Brooklyn
Acme Smoked Fish, Brooklyn
La Tupina, Bordeaux, France. Tricandilles
Chanterelles, Dordogne, France
Le Verre Volé, Paris
Porcini, Dordogne, France
Sweetbreads, Frenchette, New York
Oyster Farming on the Bassin d’Arcachon For The New York Times. Guy Brouchet, Oysterman, Arcachon
Oyster Farming in The Bassin d’Arcachon, France for The New York TImes
Oyster Farming on the Bassin d’Arcachon For The New York Times. Oyster Field
Katz’s, New York
Katz’s, New York
Katz’s, New York
Roberta's Pizza, Brooklyn
Roberta's Pizza, Brooklyn NY. Young homegrown carrots
Roberta's Pizza, Brooklyn NY. Backyard. Chef Carlo Mirarchi
Duck Confit, Brooklyn
Salad, Brooklym
Espelette Pepper, La Tupina, Bordeaux.
Sushi legend Ishi Ichimura's new restaurant in Tribeca, New York
Osso Buco, Brooklyn
Chez Aline, Paris. Chef Delphine Zampetti
Chez Aline, Paris. Jambon-beurre Sandwich
Chez Aline, Paris. Squid salt rubbing
Squid Salad, Chez Aline, Paris
Chez Aline, Paris. Beets and Raspberries salad
Calf's Caul and Tomato Sauce, Le Baratin, Paris
Trendy Green Mystifies France. It’s a Job for the Kale Crusader! , Story For The New York Times  . Hermione Boehrer, Kale grower in Coulommiers, France
Trendy Green Mystifies France. It’s a Job for the Kale Crusader! , Story For The New York Times  . Baby Kale, Raspail Food Market, Paris
Trendy Green Mystifies France. It’s a Job for the Kale Crusader! , Story For The New York Times . Stuffed Kale Leaf, Mate Tea Bouillon (recipe HERE ) , L'Arpège, Paris
Trendy Green Mystifies France. It’s a Job for the Kale Crusader! , Story For The New York Times . Kale Ravioli, L'Arpège, Paris
Culinary Battles of Mitterrand’s Chef Go From Kitchen to Screen , Story for The New York Times. Foie Gras poellé, fresh figs & cherries
Culinary Battles of Mitterrand’s Chef Go From Kitchen to Screen , Story for The New York Times . Chef Danièle Delpeuch.
Culinary Battles of Mitterrand’s Chef Go From Kitchen to Screen , Story for The New York Times . Poularde
Inaki Aizpitarte, Le Chateaubriand, For The Wall Street Journal, Paris. More HERE
The 'Madeleine', served in the Marcel Proust Tea Room For Bon Appetit
The 'Madeleine', served in the Marcel Proust Tea Room For Bon Appetit. Le Ritz, Paris.
Lamb chops, Dordogne
White asparagus, france's spring treat , Story For The New York Times . Ecuadorian workers harvesting white asparagus, Magescq, France.
White asparagus, france's spring treat , Story For The New York Times
Pastry Chef Nicolas Génot, Nancy. From Fads aside, the perfect macaron is timeless , Story For The New York Times .  
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Maison des Soeurs Macarons, Nancy. From Fads aside, the perfect macaron is timeless , Story For The New York Times .  
Fraisier
La Pecora Bianca, New York, More HERE
Chez Maya, Saint-Jean De Luz
Pheasants on a string, Dordogne
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