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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

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