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Farmhouse de la Ruchotte

Farmhouse de la Ruchotte

de Jacky Durand
Photographies de Laurent Dupont
Collection Hors Collection


39.00 €

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“La Ruchotte” has a clear, gourmand and cheerful ring to it, and is the perfect way to get into the swing of things and onto the table.

It appears at the bend of a desolate lane, a large square farm surrounded by hedges and murgers. The place is a ruggedly beautiful little piece of Burgundy limestone plateau, where you can feast your eyes on budding coppice, yellowing moor grass and dark cuttings. In 2002, Fred Ménager settled here, in the middle of nowhere, with the idea of growing everything he would offer on a long table d'hôtes on five hectares of land. In 1991, with his cooking CAP in hand, he moved to Mionnay to work for Alain Chapel, who had died a few months earlier. He was my role model,” he says, ”he was crazy about the importance of the product. I relearned everything, from cooking to making stocks and bisques. That's where I found my cooking family. You can learn know-how, but you can't learn the product.

“We might as well admit it, our first meeting with Frédéric Ménager wasn't easy. As soon as we stepped inside his farmhouse-Auberge de la Ruchotte, we sensed that he was a discreet man, an adventurer with a taste for nature. That's no doubt why we followed him for eight years before compiling our encounters in a book where you'll find unpublished words from our exchanges, as well as reports for Libération. With Frédéric Ménager, there are no “talking points” or “media plans”. Just confidences with his feet firmly planted in the soil and his nose above the stove. Eight years is a long time, but so precious for seeing, hearing and writing. Jacky Durand

Nearly 150 recipes, including the famous vol au vent à la bourgeoise and pâté croûte, as well as crayfish bisque, poultry raviole with poultry broth, burnet and black garlic, poultry liver cake, frogs in parsley sauce, emulsified mushroom broth, porcini consommé, pumpkin gratin, herb salad and more.

Translation: Paul Evensen

 

Caractéristiques du livre

Année de parution : 2024
Editeur : Les Editions de l'Epure
Fabriqué en France
EAN : 9782352554301

Format : 17 x 24
Nombre de pages : 256
Nombre de recettes : 150
Poids : 700 grammes
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Coup de cœur

Alexandre Couillon. Marine et végétale


  Meilleures ventes
1   Les pâtes
2   L'aubergine
3   Le levain
4   Le citron
5   Le gâteau au chocolat
6   L'anchois
7   100 % recyclé
8   Le nuage
9   La myrtille
10   Le pesto


 
 
 
           
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