Straight on shot of French wines, cheeses, bread, saucisson sec (dried cured sausage), bacon, a ham hock, a jar of olives, black walnuts, heads of garlic, copper pots, a corkscrew, a pepper mill, a towel, and fresh bay leaves. Cheese varieties include a blue cheese called Persille de Rambouillet (front center), Tomme Crayeuse (front right), P'tit Basque (back tall cheese) and Bonne Bouche, an ash rind goat cheese (top of p'tit basque). Wines include Dom Perignon champagne (in front of last several shots), Vin Jaune from Chateau Chalon (back-left of last several shots), and Sauternes from Chateau de Fargues (back right of last several shots). Shots are taken on a dark wood surface with a wooden cutting board and a textured grey background with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead and 3/4 angled shots of sole meunière, sole fillets which are dredged in flour, pan fried in butter, topped with parsley and served with lemon. The overhead shots include a plate of several fish fillets with a serving spoon, lemon wedges, a small bowl of chopped parsley, a plate of boiled pototoes with parsley, glasses of white wine, serving plates and a dinner napkin. The 3/4 angled shots include a plated portion of the fish with lemon wedges surrounded by the plate of potatoes, the serving plate of fish, a glass of wine, a bottle of wine, a napkin and utensils. Shots are taken on a textured grey surface with dark, moody lighting for the New York Times Classical French Cooking segment.Straight on shots of cheese souffle, a fluffly, rich baked dish made with gruyere and parmesan cheeses, chives and whipped egg whites. Variations include sprinkling the souffle with chives, and scooping a portion out of the souffle. Items surrounding the dish include serving plates and utensils, a cutting board, a towel, a champagne bottle, a cork, and champagne glasses. Shots are taken on a light, wood surface with a dark, textured blue background with dark, moody lighting for the New York Times Classical French Cooking segment.