VEYRAT, Marc: "Encyclopédie culinaire du XXIe siècle. Tome 1 - Lot 56

VEYRAT, Marc: "Encyclopédie culinaire du XXIe siècle. Tome 1: mes débuts - Tome 2: mes créations - Tome 3: l'herbier sauvage (complete with slipcase) " Paris, éd. Phileas Fogg, 2003, ORIGINAL EDITION, 3 vol. pt. in-4, burgundy cloth boards, color photo jacket, hard slipcase with color photo, 256 - 304 - 222 pp. glossy paper, many color and black photos. "Each of his two restaurants boasts three Michelin stars; in 2003, his talent earned him a 20/20 rating in Gault&Millau. To this day, he remains the only chef to boast such distinctions. And yet, he remains the enfant terrible of French gastronomy. This image should not be misleading: Marc Veyrat borders on genius, both in terms of flavors and forms. His success has given him a mission: to pass on his knowledge. He does this with the Sodexho group, hotel schools and television series. This encyclopedia is the result of this sharing drive. It comprises three volumes: - a biography tracing Marc Veyrat's formative years, the principles forged therein, and the traditional dishes from which his style and philosophy developed; - an exhaustive aromatic herbarium; - finally, a volume of contemporary creations. In all, nearly 200 recipes are presented. However, this is not a somewhat repetitive anthology, devoid of soul. This book aims to take its teaching a step further. Particular care has been taken with the artistic treatment, and the great chef's profession of faith is more than just a gastronomic discourse. What emerges from these pages is a whole philosophy of taste, adapted to the technological innovations and nutritional orientations of the 21st century". Very good condition.