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As a consulting agency with a creative and a commercial service portfolio, we always look for the best ways to shine a light on our clients. Since our main partners are hotels and restaurants and hands-on is an important USP of our company, doing some shootings on our own is something we are offering from time to time. The pictures you see in my profile are set up with the best and most interesting chefs I know and shot by myself.
Lorenz Spalt
At eder&sons in Maria Alm, Salzburg, Chef Simon Eder presents an artful composition of delicate Hamachi, paired with gently pickled Spitzkraut, refreshing grapefruit segments, and a subtle hint of peanut for depth and texture. This refined dish balances elegance and regional inspiration, served with visual poetry on a handcrafted plate.
Chef Simon Eder of eder&sons in Maria Alm, Salzburg, crafts a playful yet elegant duo of flavors: a golden arancino, topped with tomato and saffron notes, paired with a delicate wild salmon tartare, elevated by refreshing cucumber and creamy yogurt served in an eggshell.
Celery variation made of relish from celery green / celery in salt dough / celery cream / mustard seed jus / capuchin cress oil. By chef Florian Dornstauder at Romantik Hotel & Restaurant Die Gersberg Alm in Salzburg, Austria.
This creation, prepared by chef Florian Dornstauder, consisting of roasted saddle of venison with wild cauliflower, pickled plums, roasted macadamia nuts, and Périgord. Served at Romantik Hotel & Restaurant Die Gersberg Alm in Salzburg, Austria.
Lorenz Spalt
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