Sharing respect for products, seasons, sharing intuitions, advice and gestures.
This is what Guillaume Gomez, ambassador of French gastronomy and representative of the President of the Republic, one of the Meilleurs Ouvriers de France and the former chef of the Elysée, delivers to us here.
The latter wanted to give a voice to those who “make” this terroir: without them, there would be no French gastronomy. If it enjoys such a reputation beyond borders, it is thanks to this terroir and this territory that are unique in the world. With a diversity rich in sometimes thousand-year-old know-how.
By offering us more than fifty recipes, Guillaume Gomez highlights the producers of France, their know-how and their intimate knowledge of the terroir.
To be published on May 5, 2022 and available soon here