Fou de saveurs / Marc Veyrat

Includes index

Gentian, wormwood, lady's mantle (or mountain tea), angelic ... One would expect a meadow rather than a cookbook. Let's say it is one and the other at the same time as the proceeds of Marc Veyrat are closely aligned on plants that are at the mercy of his walks in the mountains. Inspired also his peasant origins: his grandfather who, every year on St. Francis, his friends and relatives gathered for a big meal introduced him to the art of receiving and eating well. Cottage cheese with blueberries, Reblochon cheese soup shepherd in kohlrabi, apple pie home country tradition. Honey Carrot casserole with chives wild-Jacques scallops sautéed snow crocus pistils or dessert with mandarin and candied angelica are slightly more echo perfume. Photos of Neve Daniel, beautiful, heavily involved in the quality of this work as they capture the essence of these plants, shape, color, aroma almost. Whatever Christian Millau defined as the "enfant terrible of French gastronomy" has made the mountain its inspiring, its recipe book ... inexhaustible

Text in French