In Situ, Signature recipes of a chef from the Jura Mountains | Matthias Marc
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  • In Situ, Signature recipes of a chef from the Jura Mountains | Matthias Marc
  • In Situ, Signature recipes of a chef from the Jura Mountains | Matthias Marc

In Situ, Signature recipes of a chef from the Jura Mountains | Matthias Marc

Editions du Chêne

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Here is Matthias Marc's selection of recipes from Franche-Comté, as well as those that made an impression during his participation in the semi-final of Top Chef.

Author
Matthias Marc
Language
French 🇫🇷
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Description

OF THE WOODEN TABLE...

Grandson and son of lumberjacks, Matthias Marc grew up in a small village on the edge of the Appenans forest in Franche-Comté.

There, he was known as "le Parisien", and in Paris as "le Jurassien". This passionate chef, less than 30 years old, will open his second restaurant in 2021, in which he will honor his roots.

Forest, river, pasture and vine are the sources of inspiration for this book, as is the cuisine he offers at Substance, today, in the heart of the city.


...TO MICHELIN-STARRED CUISINE

Delicate, surprising and deeply rooted in the Jura terroir, Matthias Marc 's cuisine has been awardeda Michelin star.

This book presents his selection of Franc-Comtois recipes, as well as those that made a lasting impression during his participation in the Top Chef semi-finals.

Interview with

Matthias Marc, Michelin-starred chef and author of In Situ

At the helm in Paris of Substance (1* Michelin), Liquide and Braise, this Franc-Comtois never ceases to celebrate the finest local produce. The proof is in his first book , In Situ, just published..

Why did you leave your love of Franche-Comté and Jura for Monaco and Paris?

The desire to learn and discover tout simplement. There aren't many great restaurants in ma. In Monaco and Paris, I was able to train in a number of top establishments, including Hôtel de Paris Monte-Carlo, Lasserre and Le Meurice. Nothing deliberate about that. As it happens, the palaces were the first to agree to take me on. Then, I wanted to move on to more bistronomic Parisian establishments, like Racines des Prés, to open myself up to other forms of catering, work in a small team, serve a clientele with whom I feel more in tune..

Today, you work in Paris more than ever: why this choice, this constancy?

I love being back in the Jura, I need to be. But after three weeks, I miss the dynamism, energy and eclecticism of Paris. No opposition there. Simply the desire and happiness of being there and then here. This duality suits me. It's my balance. Today, I'm quite happy with the fact that some people call me "the Parisian" in the Jura and others "the Jurassian" in Paris.

Read the full interview here

Details

9782812321504

Data sheet

Author
Matthias Marc
Language
French 🇫🇷
Publisher
Editions du Chêne
Number of pages
224
Size:
22 x 28 x 2.5 cm
Date of publication
26/10/2023