Yannick Alléno wishes to pay tribute to the Ile de France, its produce and those who enhance it, with his book "Le Terroir Parisien". The chef has rediscovered the wealth of "his" land and thus helped bring to light the local producers.
From this research, Yannick Alléno takes the forgotten Parisian recipes and reinterprets them, showing a perpetual creation. The approach is complete: it begins with the selected products, continues with a staging around a menu, in the gastronomic restaurant at Le Meurice in Paris and ends today with his book the "Terroir Parisien".
Terroir Parisien : 3 books within a box
* 75 of the best Parisian Yannick Alléno recipes, from the "Jambon-beurre" to the "Niflette comme a Provins", complete with photo illustrations
* An album of portraits honouring the Ile de France farmers and their produce
* "La Feuille de chou", a newspaper written by Jean-Claude Ribaut, gastronomic columnist, on the history of the Parisian land heritage
Box with 3 books of 190, 168 and 48 pages
Format: 19 cm x 26 cm
Public price France: 49 euros
THE AUTHORS
Yannick Alléno: Just 40, Yannick Alléno joins the close-knit circle of the greatest chefs in the world, since receiving his third star for his gastronomic restaurant at Le Meurice. He first entered the kitchens of this Parisian Palace's in 2003, and considers the establishment as the perfect place to practice his passion. It is in this exceptional environment that he expresses all his knowledge and experiments with new. As the head of a team of 74 people, this ambitious visionary dreams of recoding gastronomic cuisine, refines his talent and his creativity to lead the restaurant at the height of fame.
Jean-Claude Ribaut: Is an architect and a fine gourmet. Columnist for Le Monde, 'Wines and Gastronomy' section. Author of numerous books about food and wine, he will publish in January 2011 "Notre Provence gourmande", illustrated chronicles of the newspaper Le Monde, in the Glenat Editions.
Jean-François Mallet: He easily made the transfer from cooking to photography. He worked for several years in the kitchens with renowned chefs Joël Robuchon, Michel Rostang, Michel Kenever and Gaston Lenôtre, before signing reports for Saveurs, Gourmet USA, Elle à table, Étoile... He has already published many books in the Gleant Editions, including Queen Mary 2, Altitude 2300 m Jean Sulpice, C'est mon mari le chef, Laurent Paris…