Meat & Poultry: 20 Animal Portraits, 60 Technical Techniques

Meats & Poultry. Charolais or Aubrac beef, Limousin black-rumped pig or Gascon black pig, Géline de Touraine chicken, Fauve de Bourgogne rabbit... The names of animals, as much as their coats and feathers, conceal precious terroirs. Cooking meat and poultry prompts us to consider our relationship with livestock farming, the place of vegetables on our plates, and the nutritional qualities of animal proteins. Régis Marcon, a chef and educator, shares his expertise in choosing, preparing, cutting, seasoning, and cooking beef, rabbit, pheasant, or duck. Tying, trussing, braising, simmering, roasting: numerous techniques precede the enjoyment of a chicken supreme with morels, a roast mallard with apples, a saddle of lamb in a rosemary crust, or beef Wellington. While the chef from the Auvergne-Ardèche region has been awarded numerous accolades (3 Michelin stars, Bocuse d'Or), telling Régis Marcon's story is above all telling a family story. In Saint-Bonnet-le-Froid, he took over the family inn before opening his gourmet restaurant, now called Marcon, a name he now shares with his sons in the kitchen.