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À peine cru

À peine cru

de Stéphane Jégo, Sophie Brissaud et Pierre Javelle
ISBN : 979-10-91713-01-6

En vente en librairie et chez : Amazon / Fnac

Le cru, c’est l’état naturel du produit, la simplicité même. Si la préparation de carottes râpées ne pose pas de problème, il en est autrement quand nous pensons au cru pour la viande ou le poisson. Vous  hésitez ?  Le cru vous rend perplexe ?  Pourtant, il suffit de gestes simples pour réaliser un carpaccio de veau, un tataki de selle d’agneau, un tartare aux huîtres ou un ceviche de maquereau…  Qui mieux que le chef Stéphane Jégo, cuisinier inventif capable de préparer un produit de dix façons différentes, pouvait nous initier à l’art du cru ?


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