We discovered the work of French photographer Dominique Bollinger after the last edition of Mia Photo Fair in Milan. His remarkable still life work demonstrates great attention to artistic composition, as well as other strong influences, including the relationship with food: pomegranates, pumpkins, fruits and flowers seem to be quietly waiting to catch a glance from the viewer.
FineDiningLovers caught up with him to ask a few questions about his artistic work and his relationship with food.
Your work is often compared to other master photographers of the past, for example to Edward Weston and his still life work: what do you think about this?
Certainly Edward Weston is a master I admired him when I was young, but many other influences have also guided me, like music and painting ... Therefore all these influences mix with my own personality.
Let’s talk about your Still Life series: where did you get the inspiration from?
At the beginning my goal was to make platinum prints, but to print in platinum you need a large format negative because platinum print is only a contact print. I used a large format folding camera (8'x10') to compose my still life using only the natural light. The light is essential in my work. In this series the light from the north is better, without direct sunlight, so you get more sensuality from the objects.
What encouraged you to combine elements that, although very different, are always very balanced?
Art is made of contrasts, oppositions, and you need to play with these features and balance all elements to get uniformity. It's so exciting! For example to shoot the roughness of bone and a smooth pumpkin.
Do you have any tips or suggestions to take a food picture you want to share with us?
There are thousands of ways to take a food picture. I think the main goal is to make want people to eat the product, and the light, form and colour will contribute to this.
Any new exhibitions where we can enjoy your photographic work?
My work can be seen in the Orcia Fine Art Photography Gallery in San Quirico d'Orcia, (Siena), Tuscany.
Talking about your personal relationship with food, what is the first taste you remember, and why?
My mother's creations: she cooked delicious choux au fromage (cheese cream puff), tarte au chocolat (chocolate tarte) and purée de marrons (chestnut purée).
If you close your eyes and think of fine dining, what comes to mind?
Being French, and from Lyon, fine dining for me is Paul Bocuse and Les Troisgros!