Jòia by hélène darroze

édition en anglais

Hélène Darroze

200 pages, parution le 12/12/2019

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QUANTITÉ

Résumé

"Cooking is living... and living is cooking'... This motto has guided me my whole life, and today more than ever, it is at the very heart of my approach as a woman and a chef. So after 25 years of wonderful gastronomic moments, I wanted to create a new restaurant, find an exceptional location, open to the city, open to life; a neighbourhood address encouraging encounters and sharing, confidences as well as bursts of laughter; a house of taste that combines rigour and simplicity, small plates from here and delights from elsewhere, grandmothers' recipes and haute-couture cocktails; an epicurean and elegant living environment in which everyone very simply feels good.'
H. D.

Hélène Darroze invites us in this book to her new restaurant and has us discover over 60 original recipes specially created for Jòia.
Faithful as ever to the southwestern France of her childhood, through already iconic dishes like Uncle Claude's mussels, the famous short ribs of Angus beef, crispy potatoes with Basque sheep's-milk cheese and rosemary, wild mushroom's like at Amaïa's, new carrots roasted with manuka honey, mille-crêpes with matcha tea, madeleines with lemon and olive oil, Hélène Darroze enchants us through a unique alchemy that is her signature; a mixture of marvellous products cooked with a master's hand, sprinkled with love and tenderness. A gastronomy that resembles her: warm and generous.

L'auteur - Hélène Darroze

Hélène Darroze a trente-huit ans. Son restaurant, rue d'Assas à Paris, qui fait partie de la chaine des Relais et Châteaux-Relais Gourmands a connu la consécration en obtenant une deuxième étoile du Guide Michelin en 2003.

Personne ne me volera ce que j'ai dansé est son premier livre.

Superbement illustré, cet ouvrage est la brillante rencontre d'une écriture délicate et du savoir-faire d'une cuisinière généreuse et sincère.