Three-star chef's first book

Three-star chef Dimitri Droisneau has published his first book, La Villa Madie - La grande table de la Méditerranée, which details the gastronomy of the restaurant he runs with his wife Marielle in Cassis. The 250-page book highlights a cuisine deeply rooted in the local territory, with the establishment having cultivated a unique vision of haute cuisine since 2013.

Focus on Mediterranean ingredients

The book features 45 recipes centered around seasonal ingredients such as sardines de pays, fish, shellfish, samphire, and sea urchins. These ingredients reflect the rich biodiversity of the Mediterranean region and the restaurant’s commitment to local sourcing.

Contributions from critics and photographers

It includes texts by gastronomic critic Thibaut Danancher, which explore the memories, encounters, and emotions behind the chef's creations. The photographs by Marie-Pierre Morel capture the beauty of the plates and their environment, enhancing the reader's visual experience of the cuisine.

Emphasis on the human story

The book also delves into the human story of a couple dedicated to hospitality, the territory, and teamwork. It aims to offer readers an open book to discovering the Mediterranean through the lens of La Villa Madie, highlighting the values and passion that drive the restaurant.

Publication details

The book is published by Éditions du Chêne and priced at 79 €. It is available for purchase and serves as both a culinary guide and a tribute to the Mediterranean lifestyle and the couple's shared vision.