Mercure

Dessert by pastry chef <n>Camilla Jesholt Buffatti</n> made with molds from <n>MoldBrothers</n>.

A dish by chef <n>Nazareno Mayol Curti</n> at <n>Fulgurances, laundromat</n>. Photo by <n>Jovani Demetrie</n>.

A dessert of strawberry, rhubarb, rose, and seaweed. Photo by <n>Sarah Annand</n>.

Chef <n>Henry Kremer Ireson</n> plating a dish from the tasting menu at <n>Damson</n> restaurant.

Brand Identity for Tokyo Authentic Food Restaurant Clare

Saint James Paris Hotel: Staying at a chateau in the heart of Paris - The Hotel Trotter

Small plates, including oysters and crudo, at <n>Copilote</n> bar in Montreal.

Keya Kainoosh, New Delhi - Picture gallery 7

<n>The French Dispatch</n>, a dish by chef <n>Thomas Demuth</n> at the restaurant <n>TANNAY</n>.

A dish at <n>Château de Fonscolombe</n>. Photo by <n>Ingrid Løvstrøm</n>.