Sébastien Mouraud has both the photographer's eye and the touch of a head confectioner. With enormous experience in confectionary, he experimented in the business for eight years in Brittany and Paris as Head Confectioner at Pierre Hermé.

Meticulously and with a sense of great creativity, with passion Sebastien started food styling in 2008. Following his rigour, he sublimates the ingredients and dishes composed with aesthetic to the delight of the photographer’s eye.

Behind a man filled with humour and unobtrusive character hides a talented entrepreneur. With several years of experience, Sébastien offers customers his PERFECT recipe: “500g of good mood, 1kg of rigour, a dash of 1.5L of responsiveness, followed by 300g of thoroughness.”

Visit his website for more details.