'Learning from the best' - photographer Daniel Feistenauer visited the world-famous Parisian cooking school Le Cordon Bleu for Zeit Magazin
In June 2026, the magazine ZEIT published a special issue on the theme of "Cuisine," for which Hamburg-based photographer Daniel Feistenauer visually showcased the world-famous Parisian cooking school Le Cordon Bleu.
The article focuses on the haute cuisine of the cooking school under the direction of Éric Briffard. As a culinary highlight, the school created a culinary homage to Franco-German friendship. For this, the editors selected 13 typically German ingredients. And, of course, the humble potato took first place. Sauerkraut and apples were also essential.
"At the Parisian cooking school Le Cordon Bleu, the high art of haute cuisine is taught. Its director has created a 'homage to Franco-German friendship' from our ingredients," we quote from ZEIT. Magazine.
Éric Briffard is one of France's most respected master chefs and an absolute icon of haute cuisine. Since January 2016, he has been the Executive Chef and Director of Culinary Arts at the world-renowned Institut Le Cordon... more
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Photographer Daniel FEISTENAUER c/o WILDFOX RUNNING
SOURCE : WILDFOX RUNNING
