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Press contact:

Laurence Maignan – laurence.maignan@bureaudepresseagro.com
Elodie Revert-Nicolas – elodie@bureaudepresseagro.com
12, rue Victor-Hugo – 35 000 Rennes. FRANCE
Tél. +33 2 99 36 24 07

www.bureaudepresseagro.com

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Traiteur de Paris has given free rein to the creativity of ten European chefs, including Alain Passard, to come up with creative recipes using vegetable accompaniments. The result is an amazing culinary journey through a whole host of flavours and combinations.

The book begins with a joint preface by Denis Pinault and Alain Passard. The two men relate their long-standing friendship and work together, their shared roots and their love for good products and skilful culinary gestures, as used every day at Traiteur de Paris.

The recipe book also brings together Alain Passard of L’Arpège alongside Traiteur de Paris chefs: Yann Le Moal, Laurent Cellerier, and seven chefs from across Europe, illustrating the international dimension of the brand:

• David Boldova, Restaurant Novodabo, Spain
• Alain Caron, a freelance chef in the Netherlands
• Sylvain Guillemot, L’Auberge du Pont d’Acigné*, France
• Fabian Hermans, Traiteur Vandevelde, Belgium
• Matti Jämsen, G. W. Sundmans, Finland
• Bruno Loubet, Bistrot Bruno Loubet, England
• Christian Willrich, Broich Premium Catering, Germany

This book pays tribute to vegetables – the key ingredient of Traiteur de Paris accompaniments. Vitelotte potatoes, sweet potatoes, carrots, potatoes, parsnips and broccoli are illustrated first and foremost by means of profile pieces, describing where they come from, how they are grown, their nutritional qualities and their culinary use. They are then presented in the form of Traiteur de Paris accompaniments, used by the chefs to produce 20 original recipes.

The work ends with a presentation of the different chefs involved in the project. This grand culinary tour of Europe highlights a host of outstanding talent, personalities and cooking, united by a love of vegetables and great culinary gestures.

The book demonstrates that far from being a mere abstract notion, the brand’s tagline – “Made by chefs for chefs” – is a practical reality, brought to life through these creative recipes.

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Go to Creative recipe book.

Red fruit tiramisu, lime flavour sweet.

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