Französische Landküche

Illustration and layout of the cookbook cover.

In his cookbook, French chef Daniel Galmiche celebrates the outstanding quality of French cuisine, rooted in the use of regional and seasonal ingredients. The delicious treasures found across France’s meadows, fields, coasts, and rivers are explored in seven chapters. Galmiche presents both sweet and savory recipes such as venison stew with dark chocolate, pumpkin and goat cheese lasagne, plaice with celeriac, and a pancetta galette, as well as potato soup with asparagus and wild garlic.