Since opening in 1996, the kitchen has been led by some of Canada’s most talented chefs. The recipes inside this cookbook speak to the Inn’s longstanding commitment to farm-and ocean-fresh ingredients, and strike a harmonious balance between the bounties of land and sea that surround the Inn.
In the restaurant bearing his first name, when he is not busy training young chefs, Lyon native Daniel Boulud serves a simple cuisine year round, crafted with ingredients that change with the seasons.
Seafarer and shaper of nature, Christopher Coutanceau unveils his new book. It features gourmet recipes, but also a year-round fishing calendar and seafood preparation recommendations that respect the provenance and freshness of the produce. An unforgettable voyage to the flagship of La Rochelle.
Chef Régis Marcon continues his quest to unearth the treasure trove of taste the Earth has to offer. His latest book introduces us to a cornucopia of grains and legumes, some familiar, some less so, in a thousand flavors and textures.
What makes Peruvian cuisine? Into the pot go a centuries-long conversation between our ancestors and nature, the intermingling of migratory peoples, and a bountiful range of ingredients. Chef Gastón Acurio, his home country’s culinary ambassador, is releasing a book telling us all about it: “Peru”.