Vegetables: 65 Vegetables, 110 Technical Skills, 110 Recipes (French Edition) by Régis Marcon

Dive into the vibrant and inspiring world of the plant with Vegetables: 65 vegetables, 110 techniques, 110 recipes of Régis Marcon, the triple Michelin-starred chef of Clos des Cimes. This magnificent book published by the Editions of La Martinière is much more than just a cookbook: it is a ode to nature, to the Seasonality and to the transmission of culinary expertise.

Over the pages, the reader is invited to rediscover the vegetables in all their forms — from the deep green cardoon to the intense pink beetroot, passing through the vibrant carrot and theCreamy eggplant. Each color, each texture, each fragrance celebrates the richness of the vegetable garden and the abundance of the earth.

Régis Marcon, passionate educator, shares their expertise here through 110 technical gestures essentials for learning to prepare, , cook and enhance the vegetables. The step-by-step illustrated techniques allow you to master the art of turning, glazing, steaming, and even vegetable emulsions.

The 110 recipes proposals explore the diversity and indulgence of the plant world. From the daily simplicity to the gastronomic creations, they reveal the infinite potential of vegetables in contemporary cuisine:

• Poivrade artichoke with passion fruit coulis,

• Vegetable pâté en croûte,

• Warm salad of Vitelotte potatoes and smoked trout,

• Two sweet potato gratin,

• Endive tarte tatin,

• Asparagus and chervil ice cream...

These original and colorful recipes offer a new interpretation of taste, between terroir and modernity, , Tradition and innovation. Far from being a mere side dish, the vegetable becomes here heroes of the plate, symbol of a responsible and inspired gastronomy.

The Luminous photographs by Philippe Barret and the refined styling by Nathalie Nannini highlight the raw beauty and sensuality of the product. Each shot invites contemplation and respect for the culinary gesture.

Michelin-starred chef since 2005, Régis Marcon embodies the French cuisine of excellence, rooted in the terroir of Haute-Loire. An artisan of taste and a builder of social connections, he has managed to make Saint-Bonnet-Le-Froid a high place of French gastronomy. His career, marked by distinctions, testifies to his Commitment to a humane, sustainable, and local cuisine.

This book, both Pedagogical and poetic, is addressed to both vegetarian cuisine enthusiasts that to the Professionals in search of improvement. He extends the culinary work of Marcon, already celebrated in his previous works. Mushrooms, , Herbs, , Cereals & Legumes.

A complete work, richly illustrated, which establishes itself as a reference for any vegetable lover and the French gastronomy.

🟩 Characteristics

• Title: Vegetables: 65 vegetables, 110 technical skills, 110 recipes

• Author: Régis Marcon

• Photographs: Philippe Barret

• Fashion Styling: Nathalie Nannini

• Editor: La Martinière

• Collection: Cuisine-Gastro

• Publication date: September 3, 2020

• Format: Connected

• Number of pages: 431

• ISBN: 978-2-7324-8955-1

• EAN13: 9782732489551

• Dimensions: 11.5 x 9 x 1.5 inches

• Weight: 2393 g

• Language: French