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Jean Sulpice: From One Winter to the Next
 
Jean Sulpice: From One Winter to the Next Quantity in Basket: None
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Egg Herbs Jean Sulpice Langoustine Chestnut Parmesan Bread Rhubarb Almonds Acacia Honey Mousse de Beaufort
Celeriac Risotto Black Truffle En Croute Serac Cheese Preserved Lemon Chive Pike Wild Garlic Trout Cress Lemon

Gaining his first Michelin star at 26 and second at 31, Jean Sulpice is a gastronomic phenomenon. Jean Sulpice may still be a young chef but he has acquired a maturity that has made him a leading figure in contemporary gastronomy. This young Savoyard, who trained, amongst others, under Marc Veyrat, chose to take his cuisine up to the dizziest of heights at 2,300 meters. At the record altitude of Val Thorens, the highest resort in Europe, his cuisine is pure, bold, and lively, redolent of the Alpine terroir and reflecting the severity of rhe mountain peaks.

His creations, rooted in the culinary heritage of his native Savoie, are influenced both by his love of nature and by his travels and encounters. It is here in the midst of his native mountains that Jean Sulpice draws his inspiration and discovers the freedom to invent dishes with simple flavors, based on original combinations of taste. This new book tells the story of the fascinating universe that inspires Jean Sulpice's cuisine at L'Oxalys, the highest-altitude Michelin starred restaurant in all of Europe. The constraints imposed by climate and isolation, the determined use of local produce, the subtle variations of wild herbs, all these combine in a cuisine that comes from the heart. Based on the concept of terroir, it is direct and sincere, emanating freshness and inventiveness, as revealed here in 55 original recipes. A mountain cuisine that flourishes from one winter to the next.

224 pages. Hardcover. In English.

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