Gastronomad #10 July-August 2012
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GASTRØ·CULTUR<br />
Facts & figures<br />
• Sergiology is supplied in a linen box. The box contains an 8-colour printing, eggplant-edged book<br />
with 360 pages, and a black linen hardcover as well as an audio device, headphones, and a USB<br />
stick. The edition for the foreign market contains a separate booklet with a translation into French<br />
and German.<br />
• Sales price: €195 (excl. shipping when ordered online).<br />
About Sergio Herman<br />
Sergio Herman (1970) is the chef and owner of Oud Sluis in Sluis, Zeeland (NL). This restaurant was<br />
awarded three Michelin stars and is ranked in 21st place on the prestigious San Pellegrino World’s<br />
50 Best Restaurants list. Herman also owns restaurant Pure C in Cadzand, the Netherlands. In<br />
2013 he will open a third restaurant, called La Chapelle, in Antwerp. Delicate sour notes lend a light,<br />
airy dimension to his dishes. Herman’s great sense of beauty has also led to several collaborations<br />
with artists in other disciplines including the tattoo king Henk Schiffmacher, Sofie Lachaert and the<br />
designers of Studio Job.<br />
About Tony Le Duc & Stephan Vanfleteren<br />
Tony Le Duc, publisher and preferred photographer of Oud Sluis, photographed the dishes in Sergiology<br />
whilst Stephan Vanfleteren was in charge of the portraits. The fact that these two photographers<br />
each have a different style creates the right contrast: Vanfleteren’s raw black and white photos<br />
and the light pared down style of Le Duc’s photos come together in a fascinating visual composition.<br />
Designer Nej De Doncker provides the right graphic balance.<br />
78 Gas�tron�ø�mad
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