Adept of virtuous foods, author of sensitive and luminous clichés, Anne-Claire Heraud has been illustrated for a few years in photography and culinary styling. Her discretion and the gentle look, which she puts on the actors of a fairer diet, make him one of the most talented photographers of her generation. On the occasion of the 90th anniversary of our brand, we asked him to capture 8 initiatives that are going in the sense of eating and living together. We liked it so much that we wanted to learn more about his work as a committed photographer. Meeting in 8 questions.
What attracted you to culinary photography?
I arrived at photography by food! After training in interior architecture, I started a culinary design course at the Duperré School. If I have always been greedy, I did not have, strictly speaking, of culinary education; But I come from a large family where meals, all taken together, were very important. I think it was this notion of sharing that first led me to this area.
What seduced you the most in this course?
I liked the manual and creative side of culinary design which, I believe, lacked in my training in interior architect, much more technical.
Considered from a creative point of view, food is an extraordinary material: there is an infinity of textures, colors, smells and the whole is eating! It is this material, and the gestures that accompany it, that I like to photograph. I find this work of craftsman around tastes, textures etc. Visually very beautiful. The shooting at La Laiterie de Paris, at Pierre Coulon is a fine example: the mixture of jam and yogurt is very graphic and very lively!
Do you have a culinary fetish, a little Madeleine de Proust?
A fetish strictly speaking not. What is funny is that it is the smells that seem very strong emotionally to me. We have, for example, this birthday cake that we make in the family, which is a little weird cake with chocolate and orange blossom: either we like or we hate. And when I find this mixture of flavors, it necessarily brings me back to that.
You have as a will, through your work as a photographer, to highlight the actors and initiatives in favor of just food. Why this bias?
When I started as a photographer and stylist for brands and businesses, I felt that something bothered me. As I went along, I understood that I needed to put more sense in my collaborations, to work around projects in which I believed. Today I am delighted to have chosen this angle there - more committed - because I find it more fulfilling to highlight people who work with conviction. This is a job that trains me on the road, not necessarily far away, meeting exciting people. I always learn new things there, it is not at all monotonous and it is humanly very rich.
What is your creative process?
My work is very spontaneous! I work with natural light, I try to be discreet and to be mobile, so as not to disturb people. I like to transcribe reality. This is why I like the reporting work enormously I think: the journalist who poses his questions diverts attention, the subject is not in confrontation with the objective so the dynamics are softer, it leaves room for intimacy. The main thing for me is that there is a certain benevolence that emanates from the photos.
Do you think the future of our plates is?
The big question is what will be the impact of the period we are living in. Will it cause greater awareness of the population with regard to what you eat? I hope so. We have seen lots of united initiatives come up: for my part, with friends, we launched for example The green market (Editor's note: a collaborative card to identify short circuits near you) that we would like to see perpetuate. Of course, it is important to keep in mind that you have to think that in an accessible way. We are not all in the same situations. Benevolence must be a priority and it is necessary to set up discourses and actions which include all society and which support the greatest number in the citizen awareness.
Are you a fan of canned people? Do you have a favorite recipe?
It interests me and every year I tell myself that I am going to get started, but I have not yet crossed the course. And when I try, for example with the madness of the leaven in this period, I can't do it, but I do not despair either to get there! So I'm not a pro in this area and I tend to tell myself that others do it very well. I have a girlfriend for example who made a tutorial to make candied lemons, and at the time I said to myself, waiting for a month is too long. Except that in fact, if I had done it at that time, I would have them now my candied lemons so it makes me want to put myself in it!
A souvenir in jar?
My use of jars focuses more on preserving food and bulk. I have a real penchant for decoration - I wanted to be a decorator originally - and the jars for me is that too: this practical and soothing side of having all your food in sight!