Stéphane Décotterd’s locavore cuisine in a book

The 1^re cover is almost as beautiful and clean as the view from the Maison Décotterd, in Glion: local peas with fir buds lay the foundations of Stéphane Décotterd’s first cookbook. Sixty recipes reveal the chef’s unconditional love for local foods and producers (listed at the end of the book).

“All the products used are accessible, or an alternative is offered,” comments the chef. In fact, with a little patience and determination, you can make all of these recipes.” You still need a little more for the first 40, from the menus of the gourmet restaurant, when the next 20 are the “best of” from the bistro.

Stéphane Décotterd advises consuming his book (written with Edouard Chollet) as in a restaurant: on the menu or a la carte, keeping only one sauce for example. Each recipe is sequenced, in fact, and preceded by a short text where the chef recounts its origin. “I wanted something that was readable!” The book is illustrated with very beautiful photos by India Belce-Kennedy.

Incongruous guest, Shania Twain signs one of the prefaces. The star living on the Riviera meets the chef in Brent. “She is passionate about cooking. We adapt our menus for her, because she is vegetarian,” smiles the butcher’s son and a big fan of lake fish. His book can also be used in this sense, by cooking only the side dishes.

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