Décotterd gives you its producers. “Several of these recipes include several preparations,” explains Stéphane Décotterd. But if they are too long for you, it is possible not to make them in full, to draw a sauce recipe here, a marinade recipe here…” Through 216 pages admirably illustrated by photographer India Belce-Kennedy, the chef reveals his inspirations, but also all the producers with whom he works. Divided into two parts (restaurant and bistro), the recipes are followed by a host of techniques (pasta, bases, etc.). Chamois atriaux with sage and orange zest, lake fish nage with fennel and rouille with saffron from Jorat, morels with licorice root and zabaglione with mustard seeds, and even a few desserts from the “Pâtissier de l’ year » 2021 Christophe Loeffel, like his signature chocolate and praline tart. You will (almost) no longer need to climb to Glion to taste them!
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Photos: Editions Favre, Céline Michel
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