Just a few short hours after flying overnight from San Francisco to Frankfurt and making the short jump to Charles de Gaulle, our vacation offically began when we were seated at the famed three-star Michelin Restaurant Guy Savoy in Paris. We chose one of the chef's tasting menus, which, as expected, did not disappoint. From caviar, lobster, soup with truffles, veal, and the most amazing array of 23 different desserts, we were dining in first class. Our waiter, Hubert, was excellent—and fun—stealing my camera from time to time to take paparazzi-style photos of Jon and me while we dined. We closed the restaurant just after asking Hubert to go back to the kitchen to see if the staff could make us a few more strawberry meringues as the one we got during our meal was just not enough.
This was really my first time taking food photos in a restaurant. I took just one lens, my 35mm f/1.8 to use with my D300s. It was dark, so I shot at f/1.8 the entire night, but Auto ISO values were still in the 800-3200 range (Lightroom helped to fix up the noise once I got home). One thing I learned though: for most of these photos, I wish I had more depth of field. Not only would have stopping down made the 35 f/1.8 sharper, but you would've gotten to see a bit more of the food. Of course, I was working at the limits of the D300s at ISOs above 1600, so some compromises had to be made. I did get a few looks from the other patrons everytime I got my camera out, but the staff didn't seem to mind. I overheard some snooty people next to us say, "Why would you take pictures of food?"—but to them I say, "When the food is this pretty, how can you not take pictures of it?!"