Le Chabichou Courchevel - Beau Livre

Stéphane Buron alone now holds the reins of this emblematic Courchevel table, whose two stars have been the shining hallmark of the renowned resort for over 35 years. His culinary identity is anchored in the flavours of the products he uses, in his quest for simplicity and perfection. The proof is in these 50 recipes, through which he recounts his love of truffles and of Savoyard pears, of caviar and of carrots, of lake pike and of wild sea bass, of pork and of venison, of chestnuts and of lemons, and so much more.