A celebration of ethical dining, conscious sourcing, and sustainable preparation, Perch inspires readers to cook with intention, support local producers, and embrace a deep connection to community.
Fine dining is meant to be an elevated culinary experience that emphasizes high-quality ingredients, expert preparation, and artful presentation. Yet it can also serve as a powerful catalyst for change, supporting local artisans and driving social impact. Chef Justin Champagne-Lagarde, owner of the acclaimed restaurant Perch in Ottawa, Ontario, Canada, is doing just that.
His first cookbook is a stunning tribute to ethical dining and sustainable practices highlighting the seasonal bounty Canada has to offer. Embracing the deep connection between food and community, Perch goes beyond the plate to introduce readers to the farmers, fishers, and producers who contribute to Champagne-Lagarde's exquisite and flavourful dishes. From Rabbit with Balsam Fir Sauce, Rose-Cured Spot Prawns, and Pulled Shank Chawanmushi, Perch shares with readers 50 delicious, low-waste recipes, while also sharing best practices for running a sustainable kitchen-such as transforming espresso grounds into hand soap.
With stunning location photography and images of each prepared dish presented in a thoughtfully paced and elegantly designed package, Perch is an invitation to the next generation of fine-dining chefs and home cooks alike to explore a new approach to cooking- one that celebrates thoughtful, ethical dining, and encourages a deeper connection to the food we eat.
Rezensionen / Stimmen
"This book not only provides a blueprint on how to establish a great restaurant, but shares the effort it takes to build and nurture the community essential to support such a venture and the resilience required to make it a success."
-Eric Robertson, co-chef/owner, Restaurant Pearl Morissette and RPM Bakehouse
"A beautiful tribute to our land, farmers, and their produce. A must-read!"
-Joe Thottungal, chef and restaurateur, and award-winning author of Coconut Lagoon and My Thali
"Chef Justin is redefining what it means to be a chef in Canada. With a focus on sustainability and creativity, this book offers a glimpse into a mind and a philosophy that has created a one-of-a-kind restaurant."
-Jeremy Austin, chef and co-owner, The Pine
"This cookbook is a beautiful window into the world of Perch, a restaurant rooted in integrity, creativity, and a deep respect for the planet. Sustainability isn't just a buzzword here-it's the backbone of everything Justin Champagne-Lagarde and his team do. Perch is a celebration of Canadian food artisans and the beautiful produce they bring to the table. It's an honest, inspiring, and delicious example of how a kitchen can make a difference."
-Veronique Rivest, champion sommelier and owner of SOIF Bar a Vin
"Perch challenges all of us to question how we cook and why we cook, setting a vision for a better, more responsible table."
-Mandel Hitzer, chef, deer + almond
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Maße
Höhe: 270 mm
Breite: 218 mm
Dicke: 26 mm
Gewicht
ISBN-13
978-1-77327-247-4 (9781773272474)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Chef Justin Champagne-Lagarde has made a significant mark on the national food scene with his acclaimed restaurant, Perch, which has impressed with its culinary excellence. Critics and diners alike have praised its innovative tasting menus, which are designed to showcase the talents of his teams, highlights his commitment to fresh, locally sourced ingredients, ethical farming practices, and sustainability. As well, the restaurant has gained a reputation for its exquisite dishes and impeccable service. Perch was recognized as one of the best new restaurants in Canada by enRoute magazine in 2022 and featured in Canada's 100 Best in 2023.
A graduate of Northwest Culinary Academy of Vancouver, Champagne-Lagarde worked under renowned Chef Robert Clark at C Restaurant. Later, he joined the opening team at Hawksworth Restaurant, and staged at Three Michelin Starred Atelier Crenn in San Francisco. Upon returning to Canada, he started as a Chef de Partie at the renown Atelier where he became Sous Chef before leaving to take over the kitchen at Bar Lupulus. Champagne-Lagarde opened Perch in November of 2021.
Foreword
Introduction
Soil
Land
Sea
Desserts
Cocktails
The Essentials
Resources
Metric Conversions
Acknowledgments
Index
About the Author
