For this exhibition, Patrick Rougereau was surrounded by Emmanuel Renaut, three-star chef of Flocons de Sel de Megève and the father-son starred duo, René and Maxime Meilleur, chefs of the Bouitte*** restaurant. Welcomed in their kitchens, the photographer discovered new products, leaving his imagination wandering to invent new images. Thus, each product gave rise to exchanges, sharing and finally, with its singular and offbeat vision, to surprising images such as the fera carrier of chamois horns, wealth of alpine lakes or the arctic char dressed in pine branches, A nod to the cuisine of Emmanuel Renaut regularly perfumed by this local tree. A collective adventure at the service of the promotion of local mountain products, the transmission of ancestral know-how and the culinary traditions of yesteryear. This exhibition, as tasty as it is enchanting, is a perfect combination of culinary art and photography, which arouses the desire to taste through the view.