100 Créations Culinaires Inspirées par la Terre et le Vivant
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At the Auberge du Père Bise in Talloires, overlooking Lake Annecy in the French Alps, chef Jean Sulpice draws inspiration from the surrounding mountains, forests, and changing seasons. In this striking book, the two-Michelin-starred chef turns his attention to vegetables, fruits, herbs, flowers, and wild plants, presenting 100 recipes that demonstrate the possibilities of plant-focused cooking.
The book follows the progression of the seasons, with ingredients gathered from the landscape and cultivated in local gardens providing the starting point for dishes that range from simple vegetable cookery to more elaborate restaurant creations.
The recipes are organized around families of ingredients, beginning with spring peas, leeks, and asparagus before moving through artichokes, leafy greens, cabbages, summer vegetables, mushrooms, and root vegetables. Dishes include leeks with maître d’hôtel butter and buckwheat galettes, green asparagus with spruce and pine nuts, artichoke and hazelnut cakes, and a polenta tart with Swiss chard. Elsewhere, Sulpice combines cauliflower with tonka bean, serves squash blinis with miso, sage, and rosemary, and pairs peach soup with yellow pepper sorbet. A mushroom consommé scented with verbena and a celeriac risotto demonstrate his approach to drawing depth and complexity from vegetables.
Alongside the recipes, Sulpice introduces techniques for pickling, extracting vegetable juices, making herb oils, cooking with aromatic plants, and treating vegetables with the same attention traditionally given to meat. The volume offers a detailed look at Sulpice’s vegetable cooking and the seasonal ingredients that define his work at the Auberge du Père Bise.
Paperback. Color photographs throughout. In French.
Published on April 10, 2026
