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LA CUISINE DE GUY MARTIN AU GRAND VÉFOUR

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INTRODUCTION

With its subtitle History & Recipes, this very elegant book takes you on a discovery of this legendary establishment and its recipes in two seasons.

Fall & Winter: yellow beetroot salad, shallot and roasted peanuts; salsify like asparagus, orange mousse sauce; morels in yellow wine with cream and calamarata; free-range guinea fowl breast stuffed with trumpets, artichokes in fine purée with foie gras, artichokes poivrades; vanilla-banana chocolate, soft caramel and milk chocolate banana vanilla sauce; Mont-Blanc…

Spring & Summer: roasted eggplant and caviar enhanced with pink grapefruit zest; sardines, sheep’s cheese seasoned with salted lemon, crunchy yellow beetroot; breaded hake fillet, pak choi cabbage and roasted peppers, voatsiperifery pepper emulsion; vanilla éclair; chocolate tart…

Order here: https://www.librairiegourmande.fr/chefs-france/17551-la-cuisine-de-guy-martin-au-grand-vefour.html?search_query=la+cuisine+de+guy+martin+&results=11

OTHER ARTICLES

 Chocolate desserts 2025 

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… THE SWEET HISTORY OF HONEY

Food for the Gods, honey has a high symbolic value. In the Western Wold it has been the sweetener most used for centuries, until sugar overshadowed its glory and put it back in its quasi-divine role of aromatic ingredient.
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SELECTION OF DESSERTS WITH SEASONAL FRUITS

Let’s discover the innovative and comforting creations of our pastry chefs who turn seasonal fruits into edible works of art. Each creation is a celebration of flavours and textures that winter offers. Join us on this delicious adventure where the creativity and passion of our pastry chefs give life to desserts that are as beautiful as they are tasty, just the perfect antidote to the winter gloom.
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