If you are told “Champagne”, you will mechanically think: “bubbles”. Well, it’s high time to burst that stereotypical bubble to embark on a much broader journey in the company of Michelin-starred chef Philippe Mille.
Posted at 11:30 a.m.
In this beautiful book focused on high gastronomy, but also on local crafts, he invites us to discover the thousand facets of the French region, with a lot of attractive and relaxing photographs.
Around 16 original themes (chalk, straw, steel, pigments, paper, gold and others) we are presented with workshops, historic sites, secret paths, tools or ingredients specific to Champagne, the chef explaining to us these personal choices and how they marked him.
Of course, all roads lead to the table, each fragment of Champagne culture naturally leading us to a dish, then to a detailed recipe, concluding everything with a suggested wine pairing.
Thus, the chapter on “Straw” first evokes childhood memories of the chef on his uncle’s farm, then introduces us to the trade of straw marquetry, before branching off to a recipe for scallops and foie gras cooked under straw, to be served with a Veuve Clicquot Ponsardin. A beautiful and original tribute that casts a wide net.
The soul of Champagne
Philippe Mille (Photos by Anne-Emmanuelle Thion)
Albin Michael
288 pages