Julien Médard's new book
Julien Médard, a chef known for his eponymous restaurant, has published a book that shares the culinary treasures of his native region. The book is a tribute to the local producers and ingredients that shape his cuisine.Collaboration with writers and photographers
The book is supported by the texts of Philippe Lemaire and the photographs of Pierre Mérat. These collaborators help bring to life the stories and visuals that accompany Médard’s culinary philosophy.Focus on local producers
The book highlights various producers from the region, including those who specialize in poultry, truffle, spiruline, walnut oil, seeds, Racan pigeon, and lamb. These producers are central to the local food culture and supply chain.Emphasis on personal connections
Médard’s book emphasizes the stories of friendship, trust, and loyalty behind the recipes. These personal connections are integral to understanding the origins and significance of the dishes featured.Culinary philosophy and regional focus
Médard aims to give recognition to the land he loves and to decipher his cuisine, which is based on the season, the product, and the wine. The Sancerre vineyard, a notable local wine region, is frequently referenced in the book.Book details and publication
The book is titled Sustainable Gastronomy in Berry and is published by Editions Glénat. It is available for purchase at a price of 40€.
