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My signature dishes in your home kitchen. F.P. Journe Le restaurant
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- Nombre de pages160
- FormatGrand Format
- PrésentationRelié
- Poids1.36 kg
- Dimensions24,0 cm × 31,5 cm × 2,2 cm
- ISBN978-2-8321-1375-2
- EAN9782832113752
- Date de parution11/04/2025
- ÉditeurSlatkine (Editions)
- AuteurJérôme Estèbe
Résumé
New expanded edition with recipes from F. P. Journe Le Restaurant and additional wine suggestions He is the starred chef of F. P. Journe Le Restaurant, an historic address in Geneva and a new beacon of gastronomy in French-speaking Switzerland. An eternal adolescent with a winning smile, his cuisine is fresh, audacious and elegant. Sun-soaked yet precise, it is based on the finest seasonal and local products.
He is Dominique Gauthier, and here he reveals to us the alchemical secrets of forty of his dishes, inspired by the four seasons. But since not everyone has the time, the technique, or the budget to prepare a gourmet dish at home, each recipe also features a simplified version that can be easily whipped up in your home kitchen. Dominique Gauthier has run the kitchen of F. P. Journe Le Restaurant since November 2023.
He was awarded a Michelin star when he headed the Chat-Bottérestaurant in the Hôtel Beau-Rivage and regained his star barely a year after the opening of the new establishment in the Rue du Rhône. Gault & Millau also named him Swiss Chef of the Year in 2009, and he received the Swiss Culinary Merit award in2024. Jérôme Estèbe is a journalist at the Tribune de Genève, a culinary blogger and a culinary columnist.
He has written a book about the markets of Geneva (Ed. Glénat) and a collection of recipes for children, Corsaires & casseroles (Ed. Koocook)
He is Dominique Gauthier, and here he reveals to us the alchemical secrets of forty of his dishes, inspired by the four seasons. But since not everyone has the time, the technique, or the budget to prepare a gourmet dish at home, each recipe also features a simplified version that can be easily whipped up in your home kitchen. Dominique Gauthier has run the kitchen of F. P. Journe Le Restaurant since November 2023.
He was awarded a Michelin star when he headed the Chat-Bottérestaurant in the Hôtel Beau-Rivage and regained his star barely a year after the opening of the new establishment in the Rue du Rhône. Gault & Millau also named him Swiss Chef of the Year in 2009, and he received the Swiss Culinary Merit award in2024. Jérôme Estèbe is a journalist at the Tribune de Genève, a culinary blogger and a culinary columnist.
He has written a book about the markets of Geneva (Ed. Glénat) and a collection of recipes for children, Corsaires & casseroles (Ed. Koocook)