Encyclopédie Culinaire des Territoires de France
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To cook is to remember. In this monumental 797-page encyclopedia, Jean-François Piège, one of France’s most esteemed chefs, invites us to explore the depth and diversity of France’s regional cuisine, shaped by landscapes, climates, and generations of tradition.
For Piège, the cuisine of the territories is more than a collection of dishes: it is a reflection of heritage, a connection to community, and a way to honor the artisans and farmers whose work defines the culinary identity of each region.
As he writes in the introduction, “The cuisine of the territories is not only a question of taste, but also of social and community ties.” Through markets and fairs, through ancient recipes and local specialties, he reminds us that food is an act of preservation, a way to keep history alive while looking toward the future.
Structured into 13 regional chapters, Encyclopédie Culinaire des Territoires de France explores the country's distinct gastronomic traditions: the seafood-rich coastlines of Bretagne and Normandie, the alpine flavors of Auvergne-Rhône-Alpes, the wine-rich landscapes of Bourgogne-France-Comté, and the sun-drenched cuisine of Provence-Alpes-Côte d’Azur and Corse.
Each section highlights the ingredients, techniques, and emblematic dishes that define the region, offering both historical context and practical knowledge. With seemingly every French dish imaginable represented, this book feels like an entire nation’s culinary memory captured between two covers.
Piège, whose career spans legendary kitchens such as Alain Ducasse’s Plaza Athénée and Les Ambassadeurs at the Hôtel de Crillon, brings an unmatched depth of expertise to this work. “To move forward and see the future ahead of us, it is sometimes enough to turn around and draw on our old grimoires,” he reflects, reinforcing the idea that the future of French cuisine is rooted in its past.
A timeless reference, an invitation to discovery, and a celebration of what makes French gastronomy unique, Encyclopédie Culinaire des Territoires de France is a book to return to again and again. As Piège himself writes, “The tour de France has just begun.”
Hardcover. Color photographs throughout. In French.
