MANRESA AN EDIBLE REFLECTION

Ouvert en 2002 à Los Gatos en Californie, le restaurant Manresa est tenu par le chef David Kinch qui y propose une cuisine inventive, trouvant ses sources d'inspiration dans les grandes traditions européennes et les nombreuses opportunités culinaires et modernes offertes par la Californie. Dans ce superbe ouvrage, David Kinch nous donne donc un aperçu de sa réflexion culinaire à travers plus de 300 recettes, reflétant sa passion pour les montagnes, les champs et la mer. Au sommaire des neuf chapitres: "How I met Cynthia Sandberg" ("25 tomatoes, pistachios, and allium flowers", "Summer bass, beans with pepper, citrus leaf curry", "Lamb and vegetables roasted with summer savory "Navarin"") "An homage to an egg": (An old-fashioned omelet, "Striped Jack, sashimi style, with radish and chives", "Clams with beans, chamomile, brasszicas, and sorrels") "An edible reflection": ("Creamy nasturtium rice with passion fruit and crab", Green garlic panisse) "To renew": (A real coq au vin; rooster in zinfandel, Sea salt and vanilla caramels) "The Pacific as muse": (Spot prawns with bone marrow and artichokes, Lightly smoked oyster with lemon ice) "Building a dish: 1, 2, 3": ("Potimarron velouté, nasturtium ice cream", Suckling kid goat confit with curds and whey") "Building a menu": (Garden beignets and crispy leaves, "Black cod with tomato honey, garlic cloves, banana peppers") "Creativity and technology": ( Confit of melon soup, silken almond tofu, Smoked salmon roe in a black tea and dried tuna jelly, "Pistachio parfait with cherry pit crumble, red wine meringue and cocoa nibs") "Bar and cellar": (Shizuka, Mr. Mcgregor's garden).