Mountain cuisine

The definitive guide to mountain cuisine: 39 traditional recipes reimagined by 39 young chefs under 39! No, mountain cuisine isn't limited to the trio of raclette, fondue, and tartiflette. Iconic dishes, certainly, but they shouldn't overshadow the other cuisine, that of the mountain people. From lamb's quarters pie to caillon fricassee, by way of Valpeline soup or diots (sausages) cooked with vine shoots, mountain cuisine long served a single purpose: to feed people, to comfort them after a hard day's work, to warm them through an endless winter. Yet, in barely thirty years, mountain cuisine has become one of the most highly regarded in France. From Megève to Courchevel, from Val d'Isère to the shores of the lakes, there have never been so many young chefs who are passionate about foraging, fishermen at heart, or who love to hunt game. But what do they really know about these traditional dishes? Food journalist Alexis-Olivier Sbriglio set a bold challenge to these young chefs, carefully selected from the heart of the mountains of Savoie, Haute-Savoie, and Isère. Thus, in this decidedly modern and accessible book, 39 traditional recipes—from the Conservatory of Mountain Recipes—are reinterpreted by 39 young Italian chefs under the age of 39, who embody the cuisine of tomorrow. Tradition, modernity, and accessibility are the three pillars of this beautiful and inspiring book. In addition to a preface by Marc Veyrat and a foreword by René Meilleur, historical context is provided by Fabrice Gabriel, director of Facim (Foundation for International Cultural Action in the Mountains). The definitive work on mountain cuisine: 39 traditional recipes reimagined by 39 young chefs under 39! No, mountain cuisine isn't limited to the trio of "raclette, fondue, and tartiflette." Iconic dishes, certainly, but they shouldn't overshadow the other cuisine, that of the mountain people. From lamb's quarters pie to caillon fricassee, by way of Valpeline soup or diots (sausages) cooked with vine shoots, mountain cuisine long served a single purpose: to feed people, to comfort them after a hard day's work, to warm them through an endless winter. Yet, in barely thirty years, mountain cuisine has become one of the most highly regarded in France. From Megève to Courchevel, from Val d'Isère to the shores of the lakes, there have never been so many young chefs who are passionate about foraging, fishermen at heart, or who love to hunt game. But what do they know about these traditional dishes? Food journalist Alexis-Olivier Sbriglio issued a bold challenge to these young chefs, carefully selected from the heart of the mountains of Savoie, Haute-Savoie, and Isère. Thus, in this decidedly modern and accessible book, 39 traditional recipes—drawn from the Conservatory of Mountain Recipes—are reinterpreted by 39 young Italian chefs under the age of 39, embodying the cuisine of tomorrow. Tradition, modernity, and accessibility are the three pillars of this beautiful and inspiring book. In addition to a preface by Marc Veyrat and a foreword by René Meilleur, historical context is provided by Fabrice Gabriel, director of Facim (Foundation for International Cultural Action in the Mountains).