In Situ: Recettes Signature d'un Cuisinier du Massif Jurassien
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At his Michelin-starred Paris restaurant called Substance, Matthias Marc highlights dishes and ingredients from France’s Jura region, where he was born and raised.
Tucked up against the Alps, Jura’s rolling woodlands have retained much of their rural character. Marc’s food, while elegantly presented, often relies on foraged local ingredients—such as morels—those which have come from its waters—like pike or eel—or those which are produced by centuries-old methods, including Comté cheese or the region’s distinctive golden wine, vin jaune.
But Marc’s attention to origins does not give him tunnel vision. He uses the Comté in a tartlette with wasabi and umeboshi, produces a bao stuffed with morbier cheese and morteau sausage, and brightens a tuna tartar with avocado and kiwi.
Very much of a place but not blind to what lies beyond. In French.
Hardcover. Color photographs throughout.