Fish, vegetables, grains: Alain Ducasse has designed his cuisine of Naturalité at the Plaza Athénée around this trilogy which is the essence of the menu of his restaurant. Going to a diet more in keeping with nature, healthier, better for health and more respectful is an absolute necessity for the Chef. The opportunity to reflect on how we use the natural resources of our Planet to feed us.
The producers, products and recipes that are at the heart of Naturalité are present in this very beautiful book. Texts and photos that above all pay tribute to the women and men engaged in a sustainable approach and who provide high quality products at the best of their season. An ethical and sustainable cuisine, and more importantly tasty, illustrated through 30 recipes. Excellence, purity and humanity are highlighted in texts and images.
Naturalness and cooking: a relationship of trust, listening and benevolence on the part of all those who participate to nourish us in the best way by creating the beautiful and good. A cuisine steeped in nature, linked to its producers, indissociable from the seasons, climates, know-how and terroirs. It has been nearly 30 years since Alain Ducasse prone this attachment, putting the vegetal and the local in the heart of the plate. In his restaurant, naturalness is born of this desire to be closest to the origins, the products of the land and the sea, the work of peasants, artisans and fishermen. This book pays tribute to those men and women who nourish and inspire us every day.
Hardcover. Size: 14 x 10 x 2 inches. In French.