Written in Val Thorens, D’un hiver à l’autre (From One Winter to the Next) tells the story of a cuisine guided by winter and high altitude. A book born from the rhythms of daily life and the seasons, and a desire to create simply with what nature provides. A pure and soulful perspective on a cuisine in direct harmony with its environment.
Deep in the Belleville Valley, at his restaurant in Val Thorens—Europe’s highest ski resort—Jean Sulpice offers a contemporary and authentic cuisine, year-round. His creations, deeply rooted in the culinary heritage of his native Savoie, are inspired as much by his love for the great outdoors as by his travels and encounters. It is amidst the mountains that this young chef, among the most gifted of his generation, feels most inspired and free to invent dishes with crystalline flavors and surprising, original pairings.
His new book illustrates this fascinating universe and its influence on Jean Sulpice’s cuisine at L’Oxalys. The constraints of climate and isolation, the demanding selection of local products, and the subtle variations of wild herbs define a “cuisine from the heart”—direct, sincere, and full of freshness and energy—presented here through sixty original recipes. A high-altitude cuisine, from one winter to the next.
The 2nd opus by Chef Jean Sulpice
Featuring
60 recipes
Published
2013