Consulat | Creative Production Company

Van Houtte by Bruno Florin

chef Sebastian Harrisson-Cloutier grilling meat on the barbecue by Bruno Florin for Van Houtte 100th anniversary

About

Follow the four ambassador chefs of the 100^th anniversary of Van Houtte, in the making of their coffee-based recipe. Sébastien Harrison-Cloutier (Montreal), Ted Reader (Toronto), Didier Leroy (Toronto) and Michael Allemeier (Calgary).

In collaboration with

Lg2

In Documentary, Food & Drinks, Portraiture, Travel & outdoors, Photography

chef Sebastian Harrisson-Cloutier making a coffee with a Keurig machine in a Van Houtte branded cup by Bruno Florin for Van Houtte 100th anniversary

chef Sebastian Harrisson-Cloutier filling a taco with meat and cilantro by Bruno Florin for Van Houtte 100th anniversary

chef Sebastian Harrisson-Cloutier sprinkling salt on his meat taco by Bruno Florin for Van Houtte 100th anniversary

chef Sebastian Harrisson-Cloutier sprinkling cacao powder over his cake by Bruno Florin for Van Houtte 100th anniversary

chef Ted Reader tying up a piece of meat with rope cooking outside by Bruno Florin for Van Houtte 100th anniversary

chef Ted Reader filling up a blender with fresh herbs garlic and stuff cooking outside by Bruno Florin for Van Houtte 100th anniversary

chef Ted Reader covering chicken wings on skewers in spices by Bruno Florin for Van Houtte 100th anniversary

chef Ted Reader pouring roasted coffee beans on cooking hay by Bruno Florin for Van Houtte 100th anniversary

meat prepared chef Ted Reader slowly cooking over coffee beans and hay by Bruno Florin for Van Houtte 100th anniversary

close up of chef Ted Reader cooked chicken wings skewers by Bruno Florin for Van Houtte 100th anniversary

chef Didier Leroy plating his meal on wood table by Bruno Florin for Van Houtte 100th anniversary

chef Didier Leroy close up of plating his meal on wood table scooping filling with spoon by Bruno Florin for Van Houtte 100th anniversary

chef Didier Leroy plating feuilleté dessert by Bruno Florin for Van Houtte 100th anniversary

meal of chicken and peas by chef Didier Leroy photographed by Bruno Florin for Van Houtte 100th anniversary

portrait of chef Didier Leroy by Bruno Florin for Van Houtte 100th anniversary

« In catering, each chef has a strong personality. It was therefore necessary to have guts to tame them in order to obtain what lg2 wanted. »
- Bruno Florin
Photographer

chef Michael Allemeier sprinkling spices over pieces of red meat by Bruno Florin for Van Houtte 100th anniversary

chef Michael Allemeier bowl of meat spices next to chef knife by Bruno Florin for Van Houtte 100th anniversary

chef Michael Allemeier topping bowl of coffee mousse with roasted hazelnuts by Bruno Florin for Van Houtte 100th anniversary

chef Michael Allemeier sprinkling spices over chicken wings by Bruno Florin for Van Houtte 100th anniversary

chef Michael Allemeier taking cooked piece of meat to plate by Bruno Florin for Van Houtte 100th anniversary

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