COOKING BOOK
Maison Déglon
Du couteau à l’assiette, une transmission familiale
Nadia Déglon
Photographies de Valérie Lhomme
From knife to plate: it’s a story of sharing, passing down heritage, and a love for cooking by Nadia Déglon, surrounded by the unwavering love of her family.
Book in French version.
Preface by Michel Troisgros
Photos by Valérie Lhomme
Throughout the seasons, discover the elegant and simple cuisine of Nadia Déglon, wife and mother in a family of Thiers cutlers.
Rooted in the expertise of Maison Déglon, this collection of recipes speaks to us of moments of sharing and emotion, of passing down tips and a passion for good food.
Composed like a concerto around the four seasons, Nadia Déglon’s cooking is beautifully captured by the photographs of Valérie Lhomme. Through these images, she reveals familiar and intimate corners of the family home—from the orchard to the vegetable garden, and, of course, the pots and plates in the kitchen.
From her springtime pulled pork to her daughter Rosie’s winter “banoffee pie,” to Aunt Henriette’s summer eggplant dish and her son Ugo’s irresistibly indulgent rice pudding, Nadia Déglon invites us on a year-long culinary journey with her family through 50 recipes.
Deeply intertwined with the cutlery-making heritage, this gourmet tale is also an opportunity to explore the story of the cutlery house, founded in 1921 by Jean Déglon.
Book in French version.
- Dimensions (cm)
- 19 x 25 cm - 144 pages
- Weight (g)
- 580 g
