Contents: The History of Le Grand Vefour; The Entrees; The Fish; The Meat; The Desserts; Index of Recipes; Index of Ingredients.
Guy Martin is a Michelin-starred chef, born in Savoie, self-educated, and passionate about his work. He started his career as chef in the Relais & Chateaux, at the Chateau de Coudree and the Chateau de Divonne where he became the director and chef at the age of 26. He received his first Michelin star six months after his arrival and his second in 1989. In 1991 he arrived at the Grand Vefour and proposed his imaginative and cheerful recipes that earned him a third Michelin star from 2000 to 2008. He is inspired by his travels and his taste for Japanese cooking as well as produce from his native Savoie region. His creativity is nourished by art and artists that inspire the colors, structures and flavors of his cuisine. Guy Martin became the owner of the Grand Vefour in 2011. He is the author of many books, including several at Editions du Chene. Michel Langot is a photographer specializing in food. He published books such as Chocolat (La Martiniere, 2012) and Cuisine (La Martiniere, 2011). With his wife Domitille Langot, author and culinary stylist, he often works with the starred chef Guy Martin.