1 month, 9 hotels, 10 restaurants, and a dedicated photo library for each establishment. This is what I’ve been immersed in for the past four months.
Millésime Collection is a small but incredibly talented French hotel group with establishments across France and abroad. Since the group was founded only recently, and its hotels and restaurants are new players in a competitive market, building a high-quality stock of images was at the very top of their « to-do » list.
To be honest, several photographers had been there before me. However, the general consensus was that the previous images didn’t properly represent the « spirit of place » that the group is known for. My mission, should I choose to accept it, was to create an entirely new image bank for every single hotel and restaurant.
The wonderful Marie-Christine Mecoen is the Artistic Director for all Millésime establishments. She truly possesses that rare, elusive quality of « art de vivre à la française » that is so difficult to execute well.
Her fabulous interior designs tell a unique story in each location. To take her style even further, every hotel suite has its own individual identity. She is a master of detail, putting her eye and hand to every element of the design chain—from the initial construction to the choice of the silver dessert spoons. She has an absolute vision and, more importantly, the talent to see it through to the end.
My primary objective was to translate this vision into my photos. I knew that by doing so, the shots would evoke the true atmosphere of each establishment, exactly what a potential guest is looking for.
Marie-Christine assisted at every shoot, which was essential to understanding her specific « art de vivre. » I had a fantastic time developing each shot alongside her. Every hotel shoot was also meticulously planned and scheduled by my assistant, Nina, to ensure everything ran smoothly on the day. Thanks, Nina!
Photographing each dish served by the Chefs was also part of the brief. I know, I know… it’s a tough job, but someone has to do it! It was such a pleasure to work with Head Chef Flora Mikula and Pastry Chef Paul Tranquard. Passion and talent make work a joy, and they both share that same special sense of French « art de vivre. »
