Famous for being the youngest French chef to earn a Michelin star, Jean Sulpice now heads Auberge du Père Bise on the shore of Lac Annency in the alpine region of Haut-Savoie. He has revived the restaurant’s reputation with sublime cuisine that incorporates local ingredients such as fish, herbs, and game.
Sulpice is as comfortable with contemporary classics as he is with borrowing innovative approaches championed by chefs such as Alexandre Gauthier and Marc Veyrat, for whom he worked. Milk-fed lamb is smoked over hay; forest herbs are incorporated into a savory mousse; crayfish are served three ways atop a bed of nettles. There’s a dish of sweetbreads delicately finished with an herbal sauce and a strikingly elegant marjolaine that evokes the glories of La Pyramide.
Beautifully photographed, the book displays imaginative modern plating, as well as gorgeous location photography.
In French. Hardcover. Color photographs throughout.