Nature: from the land to the plate | David Galienne

Go on a sublime culinary journey with David Gallienne.

With this first book, the young chef shares his love of authentic and inventive cuisine. According to the colours of his garden and the seasons, he honours the products of the Normandy terroir, reinventing them and sublimating them with delicate and surprising combinations.
Tempura skate wing, nori seaweed, black rays, virgin kiwi-cele apple, risotto, wild mushrooms, sheep's milk tomme from Cravent, endives with ham, apple rose, raw farmhouse cream, buckwheat puff pastries, Belle Hélène pear are some of the 90 recipes inspired by nature that await you throughout the pages.