The Chapel Spirit | Laurent Feneau Suzanne Chapel

Locavore and anti-waste before his time, Alain Chapel, who knew absolutely all his suppliers, and frequented the Lyon market, made sure to work only with the best products of his land.

Sometimes going so far as to resurrect old varieties of fruit, which have disappeared due to aesthetic non-conformity... Those who knew him, his relatives, former members of his brigade, but also former regular customers, tell what they have kept of the man, the chef, the aesthete, the faithful ami . They evoke travel, music, wine, long walks in the forest or in the mountains, the love of beauty, geste, flowers, animals, large gatherings of friends around winegrowers' dinners or Saint-Cochon and of course football... So many things that have nourished the man and inspired the cook.

25 to 30 new recipes, some of which are emblematic of the restaurant: milk-fed veal chop in a casserole, kidney roasted in fat, poultry in a bladder, lobster salad, chicken liver cake, praline tart... No book on this iconic chef has been published in 37 years. This book is eagerly awaited in the world of cooking, by professionals and amateurs alike.