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A dish from <n>The Restaurant at Piaule Catskill</n> by Executive Chef <n>Ryan Tate</n>. Photo by <n>Piaule</n>.

<n>Nigiri de thon gras et caviar</n> from <n>Ojii</n> restaurant in Paris. Photo by <n>Romain Laprade</n>.

Branding concept by <n>Delay club • Multimedia Design Studio</n> for a <n>BRANDBRIEF™ Challenge</n>.

Packaging design for <n>Illui Chocolaterie</n> truffles.

Leather place card and menu for <n>Renata Stone's</n> birthday. Paper by <n>Melissa: Epoch Design</n>, design by <n>Jess</n>.

Identity and packaging for <n>Preston</n> by <n>Will Tuddenham</n>, using <n>Pitch Sans</n> by <n>Klim Type Foundry</n>.

<n>Tataki de atún</n> from <n>Robata</n> restaurant.