Gallery
Every ROSC ART work is available in three formats, produced to gallery standard and delivered framed, ready to hang. Small formats are open editions; Medium is limited to 5 per size, Large to 3. Each work is signed with an embedded wax seal and accompanied by a certificate of authenticity.
Inspired by Apdikt
Chef Mathieu Van Wetteren, 1★ Michelin, Luxembourg
Born from Chef Mathieu Van Wetteren's "Code Nacre" at one-Michelin-starred Apdikt, this work distils the dish's mother-of-pearl luminescence into soft flesh-toned currents. What was porcelain and nacre on the plate becomes an intimate abstraction — a nude rendered in sauce and light.
Inspired by Dede
Chef Ahmet Dede, 2★ Michelin, Baltimore, West Cork
"Sea Air" transforms Ahmet Dede's coastal cuisine into pure atmosphere — salt haze, foam and wind over West Cork waters, with a dash of Turkish inspiration. A dish becomes weather; a plate becomes horizon.
Inspired by Fields
Chef René Mathieu, Luxembourg
René Mathieu's basil-green creation becomes a primeval wetland — chlorophyll pools, herbal mists and deep vegetal shadow. The garden doesn't garnish the dish here; it is the dish, wild and flooded with green.
Inspired by Fields
Chef René Mathieu, Luxembourg
A translucent creation from René Mathieu's kitchen pulses here like a jellyfish lit by blacklight. Iridescent tentacles of sauce drift through electric colour — hypnotic, weightless, and slightly hallucinatory.
Inspired by Fields
Chef René Mathieu, Luxembourg
René Mathieu's raspberry dessert scored as music: each berry a note, the coulis a melodic line in crimson. A synesthetic work — you can almost hear the dish.
Inspired by Fields
Chef René Mathieu, Luxembourg
Foraged flavours from René Mathieu's forest-to-table philosophy — moss, bark, mushroom and fern — fuse into a deep woodland reverie. The Ardennes undergrowth, served and then set free.
Inspired by Léa Linster
Chef Louis Linster, Luxembourg
Louis Linster's strawberry sorbet — icy on the tongue, blazing on the plate — is reborn here as a dragon of flame and lacquered scale. The coolest course on the menu becomes its most fiery image.
Inspired by Ma Langue Sourit
Chef Cyril Molard, 2★ Michelin, Luxembourg
Chef Cyril Molard's foie gras with lentilles du Puy and sarrasin, seen from above, became a golden moonscape. This work rises from that dish — a single luminous crater in a dark sky, gastronomy at lunar scale.
Inspired by Ma Langue Sourit
Chef Cyril Molard, 2★ Michelin, Luxembourg
The iconic patchwork dish created by Cyril Molard, weds improbable flavours together with harmony and fluidity creating an exquisite patchwork of subtle colours.
Inspired by Terre
Chef Lewis Barker, 2★ Michelin, Castlemartyr, Ireland
Terre's trout amuse-bouche blossoms into a fiery flower — roe like molten petals, cure like stamen-gold. The first bite of the menu, in full bloom.
Inspired by Epicure
Chef Arnaud Faye
Chef Arnaud Faye's line-caught sea bass inspired this deep-blue meditation. The searing of the skin, the pearl of the flesh and the sauce's tide-lines swirl together like open water — a jazz riff in blue on a three-star plate.
Inspired by Fields
Chef René Mathieu, Luxembourg
Three versions of one dish from Chef René Mathieu — Europe's great poet of vegetal cuisine — orbit one another in a single composition. Each plate keeps its own voice; together they form a botanical trio.
Inspired by Maison Lameloise
Chef Éric Pras, 3★ Michelin, Chagny
The chocolate dessert at three-Michelin-starred Maison Lameloise unfolds here in folds of black velvet — cocoa darkness, melting chocolate cream shot through with bronze and ember. Indulgence as texture; the final course as final movement.
Inspired by Lys
Chef Kim de Dood, 1★ Michelin, Luxembourg
A cardamom dessert created by Chef Kim de Dood at Lys, Villa Pétrusse — the image was repeated 49 times to create this magnificent, fragile spiral.
Inspired by Blind
Chef Vítor Matos
A dessert of glossy red lips served by Chef Vítor Matos at Blind in Porto sparked this pop-inflected abstraction. The kiss dissolves into ribbons of crimson and cream — desire, sweetness and theatre captured in a single gesture.
Inspired by Epicure
Chef Arnaud Faye
From a citrus dessert at 3 Star Michelin Epicure, Le Bristol Paris, emerges a glacial landscape of frozen lemon light. Sharp meringue ridges become ice cliffs; the palate-cleansing chill of the dish translated into cold, crystalline abstraction.
Inspired by Epicure
Chef Arnaud Faye
The opening bite of a grand Parisian tasting menu, caught mid-transformation. This work celebrates the amuse-bouche as overture — a small, perfect promise of everything to come — pinks and greens exploding into colour and movement.
Inspired by Dins Santi Taura
Chef Santi Taura, 1★ Michelin, Mallorca
The simplest ingredient on the tasting menu becomes its most radiant. Santi Taura's golden potato is transfigured into molten gold leaf — a celebration of the everyday elevated, the heart of Mallorcan home cooking made luminous.
Inspired by Dins Santi Taura
Chef Santi Taura, 1★ Michelin, Mallorca
Two Mediterranean blue flower fish caught mid-wave — Santi Taura's seafood course reimagined as playful motion. The pair ride a curl of prawn foam like surfers at dawn, all salt-spray and joy.
Inspired by Le Tout-Paris
Chef William Béquin, 1★ Michelin
Cured salmon by 1 Star Michelin Chef William Béquin at Le Tout-Paris, the brasserie of Cheval Blanc Paris, uncoils here like a serpent of coral and rose-gold. The gravlax's translucent layers become sinuous bands of colour — the delicacy of the cure, the drama of the plate.
Inspired by Dede
Chef Ahmet Dede, 2★ Michelin, Baltimore, West Cork
Inspired by Chef Ahmet Dede, star Michelin, Baltimore, West Cork, Ireland. Chef Ahmet Dede's oyster dish tastes of the Atlantic outside the door of his restaurant. This work transforms this dish by sinking into the oyster bed nacre, brine and Turkish aromas which makes Ahmet Dede's cuisine so unique. Poised on a bed of Irish sea moss as the final scenic stage setting to this abstract art work.
Inspired by Dins Santi Taura
Chef Santi Taura, 1★ Michelin, Mallorca
Chef Santi Taura's cream of the sea, from his Michelin-starred Dins in Mallorca, flows here into Mediterranean turquoise and foam-white. The island's fishing heritage, whipped into abstraction positioned on a crafted plate by Santi Taura.
Inspired by Dins Santi Taura
Chef Santi Taura, 1★ Michelin, Mallorca
The companion piece to Crema del Mar: Santi Taura's cream of the earth, rendered in the reds and ochres of Mallorcan soil. Terroir made visible — the island's fields and clay in molten motion, poised on a crafted dish created by Santi Taura.
Inspired by Maison Lameloise
Chef Éric Pras, 3★ Michelin, Chagny
Chef Éric Pras's red cabbage with crispy oyster becomes a violet pond at dusk — anthocyanin purples pooling like water lilies around the oyster's golden crunch. Burgundy's most humble vegetable, given a Monet moment.
Inspired by Léa Linster
Chef Louis Linster, Luxembourg
Chef Louis Linster's hamachi tartare, plated as a rose, blooms into a full painterly flower — petal upon petal of blush, gold and cream. A tribute to the house of Linster, where classic French elegance flowers anew with Asian infusions brought by the next generation.
Inspired by Léa Linster
Chef Louis Linster, Luxembourg
A crimson prawn by Louis Linster reveals, in transformation, the serene face of a smiling Buddha. Red lacquer calm radiates from the centre of the plate — nourishment as blessing.
Inspired by Terre
Chef Lewis Barker, 2★ Michelin, Castlemartyr, Ireland
From Rossmore oysters with caviar by Chef Lewis Barker at two-Michelin-starred Terre in Castlemartyr, a fox emerges — russet fur of shell and brine, the caviar forming its glistening nose, one ruby eye burning. Irish wildness stares back from the plate.
Inspired by Dins Santi Taura
Chef Santi Taura, 1★ Michelin, Mallorca
Santi Taura's reinvention of the humble Mallorcan empanada glows here like the last light over Port Adriano. Golden pastry becomes a burning horizon — panoramic, warm, and quietly nostalgic.
Also represented by Studio 54 Fine Art · Artnet