Sergio

SERGIO HERMAN (°1970, 3 Michelin stars, 20/20 Gault Millau, the Netherlands) is one of the most important representatives of the youngest generation of chefs. His culinary high-jinks are based on knowledge, sensitivity, the best produce from Zeeland and the very latest cooking techniques. The cuisine of his restaurant, Oud Sluis, in Sluis is one big gastronomic experiment. This outstanding culinary project is Sergio Herman all over: spontaneous, fast, enthusiastic, on the level and demanding both of himself and of his collaborators. The portrait of this exceptional chef and his extraordinary cooking have been packaged in a luxury box edition. This box contains three volumes: sergioportrait, a book of words and photographs in which Sergio speaks freely, his words written down; sergiocatalogue, an artistic photograph album of Sergio’s creations; and sergiomanual, a recipe collection.
All photographs are by Tony Le Duc.

sergioportrait

In sergioportrait it is Sergio Herman himself who does all the talking. The story was transcribed by Pieter van Doveren and written down word for word, as told by the chef. The text does not contain any reflections or comments, only the chef's actual words. This is why the book reads like a storm. The reader feels as if the chef is speaking to him personally, about his passion, his life as a chef and his nightlife. About what he is like. The book is peppered with black-and-white photographs to illustrate the story in a very real way.

sergiocatalogue

sergiocatalogue is a photograph album without words. It was conceived as a catalogue to an art exhibition,
a representation of what can be admired in real life. Every photograph covers at least one or two pages, thus allowing Sergio Herman's eccentric creations to be portrayed in all their glory by photographer
Tony Le Duc. However, the preparations were never photographed on plates. They were transferred to the décor in an almost deconstructionist way, and yet they all come together as a whole. Moreover, every photograph was given an English title. As if it were a painting, a sculpture or a poem.

 
The recipes for the photographs in sergiocatalogue have been assembled in a recipe collection.
The format of sergiomanual was kept small on purpose for ease of use in the kitchen, and all the pages received a plastic coating. The entire manual is held together by means of metal spiral binding. Every chapter is colour-coded, with the colour referring to the photographs in sergiocatalogue. To finish the presentation, this booklet comes with a phial containing an exclusive spice mixture developed by Sergio Herman and used in his own kitchen. It is indispensable for the preparation of certain dishes.

AVAILABLE iN DUTCH (the English version is sold out).