Burgers de Chefs: 94 recipes signed by 51 talents

On the menu of this prestigious book, innovative and bold recipes of the nowadays inescapable hamburger. The biggest Michelin-starred chefs and some of the rising stars, but also pastry chefs and bakers have played along and reinvent this street food classic with chic and creativity.
Salted or sweet version, in buns, pitas, panisse, thin pastry and in a lot of other ways... you will for sure find a burger to your liking !

As amuse-bouche for you, we disclose the 2 recipes arranged by Michel Rostang and Nicolas Beaumann :

- the Burger from the Fields based on a lamb not exactly like all others; the Allaiton d'Aveyron suckling lamb, which is raised and fed with its mother's milk until its last day. Larded and preserved, it reveals its juice and captivates our palates.

- the Burger from the Lake based on fera, a subtle and unfaithful fish which adopts the flavour of whom accompanies it, without any remorse. Wild garlic is its favorite partner, it offers its wild aroma and its past life in the hollow of the undergrowth or at the border of streams.

Published by éditions Larousse - 24,90 €

Texts and Direction: Thérèse Rocher

Pictures: Delphine Amar-Constantini