Christophe Pauly, Belgian chef of the year 2021 of the guide Gault & Millau will publish his first recipe book Le Coq aux Champs on 14 October.
The book, named after his restaurant, will capture some of the restaurant dishes that have made it one of the best tables to dine in Wallonia (the south of Belgium).
Apart from some of the classics, Christophe will also showcase his creativity and harmony in the recipes. His cuisine is always focused on excellent produce that surrounds him.
There are more than 100 recipes in the book which are easy to recreate and where the focus is on the quality of the product. You can try the carrots cooked in their own vegetal liquid, asparagus cooked the flemish way (asperges a la Flamande) or the famous Liege coffee.
The chef makes use of products that come from the Wallonian territory as well as fish provided to him by the collective North Sea Chefs which has as its main aim that of showcasing fish that is normally caught as a by catch or not sold by fishmongers.
The author and photographer of the book is the award-winning Jean-Pierre Gabriel. The latter needs no introduction. He has worked on books like Matiere chocolat, Le Herve bien plus qu’un fromage, Le Chant du Pain de Paul Magnette, Venice gourmande et creative as well as the Thai cookbook, Thailand the cookbook.