Autorentext

Chef Justin Champagne-Lagarde has made a significant mark on the national food scene with his acclaimed restaurant, Perch, which has impressed with its culinary excellence. Critics and diners alike have praised its innovative tasting menus, which are designed to showcase the talents of his teams, highlights his commitment to fresh, locally sourced ingredients, ethical farming practices, and sustainability. As well, the restaurant has gained a reputation for its exquisite dishes and impeccable service. Perch was recognized as one of the best new restaurants in Canada by enRoute magazine in 2022 and featured in Canada’s 100 Best in 2023.

A graduate of Northwest Culinary Academy of Vancouver, Champagne-Lagarde worked under renowned Chef Robert Clark at C Restaurant. Later, he joined the opening team at Hawksworth Restaurant, and staged at Three Michelin Starred Atelier Crenn in San Francisco. Upon returning to Canada, he started as a Chef de Partie at the renown Atelier where he became Sous Chef before leaving to take over the kitchen at Bar Lupulus. Champagne-Lagarde opened Perch in November of 2021.

Klappentext

A celebration of ethical dining, conscious sourcing, and sustainable preparation, Perch inspires readers to cook with intention, support local producers, and embrace a deep connection to community.

Fine dining is meant to be an elevated culinary experience that emphasizes high-quality ingredients, expert preparation, and artful presentation. Yet it can also serve as a powerful catalyst for change, supporting local artisans and driving social impact. Chef Justin Champagne-Lagarde, owner of the acclaimed restaurant Perch in Ottawa, Ontario, Canada, is doing just that.

His first cookbook is a stunning tribute to ethical dining and sustainable practices highlighting the seasonal bounty Canada has to offer. Embracing the deep connection between food and community, Perch goes beyond the plate to introduce readers to the farmers, fishers, and producers who contribute to Champagne-Lagarde’s exquisite and flavourful dishes. From Rabbit with Balsam Fir Sauce, Rose-Cured Spot Prawns, and Pulled Shank Chawanmushi, Perch shares with readers 50 delicious, low-waste recipes, while also sharing best practices for running a sustainable kitchen—such as transforming espresso grounds into hand soap.

With stunning location photography and images of each prepared dish presented in a thoughtfully paced and elegantly designed package, Perch is an invitation to the next generation of fine-dining chefs and home cooks alike to explore a new approach to cooking— one that celebrates thoughtful, ethical dining, and encourages a deeper connection to the food we eat.

Inhalt

Foreword

Introduction

Soil

Land

Sea

Desserts 

Cocktails

The Essentials

Resources

Metric Conversions

Acknowledgments

Index

About the Author