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Valérie Henry

vh@valeriehenry.com

gastronomy edition

December 2018 : during the show Peau d’âne at the Marigny Theater in Paris, Sébastien Gaudard is cooking his famous Love Cake ! Ich&Kar drew a custom-made poster for him, with a very special graphic design full of love !
December 2018 : Ich & Kar draws for Sebastien Gaudard’s Love Cake ! A touch of humour for the baker of your romances !
December 2018 : the Love Cake of Sebastien Gaudard draws by Ich & Kar.
December 2017 – l’École Berain.
December 2017 – Berain School.
December 2018 : Ich & Kar calendar for Sebastien Gaudard. 2019 : the Year of Love !
Yogourt works wonders – book.
Yogourt works wonders – book.
Yogourt works wonders – book.
February 2017 – Roséternel.
February 2017 – A colors website Riviera for Roséternel.
“La Crème de la crème : European cream and pastries »is placed under the sign of the Saint-Honoré !
Ich&Kar’s illustrations of desserts live colorfully along with Jean-Jacques Pallot’s photographs.
Ich&Kar stages this farandole of desserts whose colours blend with the aromas revealed under the lens of Jean-Jacques Pallot.
“La Crème de la crème : European cream and pastries” 3.
Milk factory asked the chef Valentin Neraudeau to think of a unique way to work with cheese. He used the ingredient as for a dessert recipe and imagined 8 simple recipes. Photographed by Nathalie Carnet, along with the words of Cécile Cau, these recipes are stages thanks to Ich&Kar’s artistic direction : a cheese portfolio showing 8 leaves assembled in a rubber sleeve.
French Cheese Board store in Nolita, New York.
”Crème de la Crème : European cream and European pastries”. Artistic direction : ICH&KAR, words by Cécile Cau, photographs by Jean-Jacques Pallot. Publications are edited by the CNIEL and the European commission as part of the program « Cream of Europe ». The meaning of the book is to show the various usages of cream based French and European patisseries.
Illustrations by Ich&Kar for ”Crème de la Crème : European cream and European pastries’’ edited by the CNIEL and the European Commission as part of the “Cream of Europe » program.
Illustrations designed by Ich&Kar for the booklet “Crème de la Crème: European cream and European pastries” published by CNIEL and the European Commission as part of the “Cream of Europe” programme.
Illustrations by Ich&Kar for ”Crème de la Crème : European cream and European pastries’’ edited by the CNIEL and the European Commission as part of the “Cream of Europe » program.
Illustrations designed by Ich&Kar for the booklet “Crème de la Crème: European cream and European pastries” published by CNIEL and the European Commission as part of the “Cream of Europe” programme.
Illustrations by Ich&Kar for ”Crème de la Crème : European cream and European pastries’’ edited by the CNIEL and the European Commission as part of the “Cream of Europe » program.
Illustrations by Ich&Kar for ”Crème de la Crème : European cream and European pastries’’ edited by the CNIEL and the European Commission as part of the “Cream of Europe » program.
‘Crème de la Crème : European cream and European pastries’. Eclair au chocolat du Pérou by Cédric Grolet.
‘Crème de la Crème : European cream and European pastries’. Fantastik, cherry and fromage blanc by Christophe Michalak.
‘Crème de la Crème : European cream and European pastries’. Swan with whipped cream by Sébastien Gaudard.
‘Crème de la Crème : European cream and European pastries’. Blackcurrant tartlet, violet, strawberry, by Gontran Cherrier.
‘Crème de la Crème : European cream and European pastries’. Banoffee pie by Valentin Néraudeau.
‘Crème de la Crème : European cream and European pastries’. Kosmik, raspberry and liquorice by Christophe Michalak.
Ich&Kar for « Crème de la crème » book by Milk Factory, gallery and art lab that promotes the french tradition of pâtisserie.
Whipped or liquid, cream is a reflexion of generosity and richness, as is the savoir-faire of french pastry chefs such as Pierre Hermé, Sebastien Guaudard to Laurent Jeannin or François Perret.
Cream throughout time : illustrations by Ich&Kar.
” Crème de la crème ” illustrations by Ich&Kar.
Mousse au chocolat recipe by Sébastien Gaudard
Whipped cream tart by Christophe Adam
Baba classique by Pierre Hermé
Millefeuille by François Perret
Infiniment Pierre Hermé – Éditions Agnès Viénot
Infiniment Pierre Hermé – Éditions Agnès Viénot
Infiniment Pierre Hermé – Éditions Agnès Viénot
Infiniment Pierre Hermé – Éditions Agnès Viénot
Infiniment Pierre Hermé – Éditions Agnès Viénot
Infiniment Pierre Hermé – Éditions Agnès Viénot
Infiniment Pierre Hermé – Éditions Agnès Viénot
Liquorice and Espelette pepper – Épure Editions
Liquorice and Espelette pepper – Épure Editions
La Casa Tropical – Logotype
La Casa Tropical – Ligne Packaging Chocolat
La Casa Tropical – Ligne Packaging Chocolat
La Casa Tropical – Ligne Packaging Chocolat
La Casa Tropical – Ligne Packaging Chocolat
Milk Factory – Artistic direction for Bloc-notes Editions.
Milk Factory – Artistic direction for Bloc-notes Editions.
Ich&Kar directed the series « Pièces montées » for Milk Factory, cheese sculptures for a unique gastronomic architecture. Photo : ©Jean-Jacques Pallot.
Since the XIth century, wedding cake is unmissable. Here, cheese become the material to cheesy cake structure, a real center piece ! Photo : ©Jean-Jacques Pallot.
« Pièces montées » – Photo : ©Jean-Jacques Pallot.
The variety of forms, colors, ingredients etc.. is a true gastronomic heritage to French people. « Pièces montées » – Photo : ©Jean-Jacques Pallot.
Milk Factory – Mounted Parts. Photographs: ©Jean-Jacques Pallot
« Pièces montées » – Photo : ©Jean-Jacques Pallot.
« Pièces montées » – Photo : ©Jean-Jacques Pallot.
« Pièces montées » – Photo : ©Jean-Jacques Pallot.
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