Gastronomic catalogues are avant-garde elements that establish an unprecedented form of collaboration with top-level chefs, with the aim of creating a photographic series that includes all the culinary creations of the respective restaurants.

All gastronomic compositions are recorded in an image. The image forms an intrinsic part of the composition and is the only non-ephemeral element. It is created at the same time as the dish and remains fixed as its representation. What allows this series to reach an artistic dimension is the fact that all the photographs are created by the same photographer.

The reasoned creation of a restaurant’s gastronomic catalogue mirrors the cataloguing of an artist’s body of work. elBulli and Disfrutar are the most innovative restaurants in the world and the only ones so far capable of gathering their creations into a catalogue. By crossing the line that separates professional practice from art, the photographic work prevails over the gastronomic work.