In his eponymous, Michelin-starred restaurant in that part of Lyon known as Vieux Lyon (Old Lyon), Jérémy Galvan has built a multisensory experience based upon the nature surrounding the city.
Chemins de Traverse (Side Roads) tells the story of a chef, the grandson of Indian peasants, and his journey of creating an atypical culinary universe. Full page color photographs highlight friendships with local producers, the bounty of the region, and Galvan’s abundantly creative food.
Recipes include “Transparence,” a classic salad of tomato and cheese made whimsical by whipping feta into a mousse. An example of his celebrating the restaurant’s home is seen in “Cocon,” a foie gras and pickle dish balanced with sweet cotton candy, which Galvan says recalls “the silken nest of chrysalises metamorphosing into butterflies – almost a symbol of Lyon.”
This is a lyrical, highly personal book reflecting the chef's culinary approach and one that will most reward someone who can read French comfortably.
In French. Hardcover. Color photographs throughout.