In Situ: Recettes signature d'un cuisinier du massif jurassien (Matthias Marc)

French import. In French.

Grandson and son of lumberjacks, Matthias Marc grew up in a small village on the edge of the Appenans forest, in Franche-Comté. The forest, the river, the pastures and the vineyard are the sources of inspiration for this book, like the cuisine he offers at Substance, today, in the heart of the city. Delicate, surprising and deeply rooted in the Jura terroir, Matthias Marc's cuisine has been awarded a star in the Michelin Guide. This book offers his selection of Franche-Comté recipes as well as those which made an impression during his participation in the semi-final of Top Chef.