Jean Sulpice - From one winter to the next

Jean Sulpice may still be a young chef but he has acquired a maturing that has made him a leading figure in contemporary gastronomy.
At the record altitude of Val Thorens, his cuisine is pure, bold, and lively, redolent of the Alpine terroir and reflecting the severity of the mountain peaks.

His creations, rooted in the culinary heritage of this native Savoie, are influenced both by his love of nature and by his travels and encounters. It is here in the midst of his native mountains that Jean Sulpice draws his inspiration and discovers the freedom to invent dishes with simple flavors, based on original combinations of taste.
This new book tells the story of the fascinating universe that inspires Jean Sulpice's cuisine at L'Oxalys.
The constraints imposed by climate ans isolation, the determined use of local produce, the subtle variations of wild herbs, all these combine in a cuisine that comes from the heart.
Based on the concept of terroir, it is direct and sincere, emanating freshness and inventiveness, as revealed here in fifty-five original recipes. A mountain cuisine that flourishes from one winter to the next.