Correspondances (Hugo Roellinger)

In English. Chef Hugo Roellinger's first book is an atypical work, a chef's book in the finest sense of the term. It introduces us to his profoundly innovative world, a world in which he designs dishes around a liquid, combining seaweed broth, flavored oils, and infused vinegars, almost like a perfumer.

Delicate, vibrant, and full of movement, these creations echo the sea (one need only have spent time at Maisons de Bricourt and know the chef's background to understand the central role the sea plays in his work), a true ode to nature.

This book can be read, of course, as a cookbook that completely changes our way of thinking about cooking, but also as a practical alchemy manual that allows us to transform liquids into fragrant oils and vinegars that flavor our dishes.

This book can be discovered as a multitude of reports on the world of crafts and producers, as a graphic novel about Brittany with film photographs, or as a delightful tale of a pure soul in exchange with living beings.

Everything begins with liquid. Gardens. Beauty is hidden. Light. Bread. Silence. Seaweed. Taking care. Celtic fingers. Iodine. Wine. Temperature. Architecture. The architect of the invisible. The story of lobster. Family / Spices. The last bite. The sea.

A sublime book with a meticulous layout, with different papers (5 Fedrigoni papers) depending on the pages and the section (the recipes are grouped at the end on a Symbol Gloss Premium White, glossy-finish coated paper).