A la table des Pairon – Saveurs de saison

Fabien Pairon was awarded the prestigious Meilleur Ouvrier de France (MOF) title in the Charcutier-Traiteur category in 2011.

He began his culinary career at the age of 15, gaining experience at establishments including the Michelin-starred restaurant La Côte Saint-Jacques and the prestigious Parisian catering company Potel et Chabot.

He subsequently spent around ten years teaching at the renowned École hôtelière de Lausanne in Switzerland and co-authored the specialist book Le Grand Livre de la Charcuterie alongside Arnaud Nicolas and other distinguished chefs.

In 2022, he and his wife took over Auberge Communale du Mont-sur-Lausanne, near Lausanne, Switzerland, where they serve cuisine that celebrates seasonal ingredients and local producers.

This book marks the couple's first joint publication, presenting a collection of seasonal dishes, cocktails, and desserts inspired by the four seasons.

The recipes are organised into spring, summer, autumn, and winter, with Fabien responsible for the starters and main courses, while Jennifer creates the cocktails and desserts.

Alongside his signature charcuterie preparations, including pâté en croûte and terrines, the book features seasonal dishes rooted in classical French cuisine, such as stuffed aubergines, vol-au-vent, veal pavé, quenelles de brochet, and pain perdu.

Beyond the recipes themselves, the book highlights the importance of relationships with local farmers, livestock breeders, and artisans, encouraging an appreciation of locally sourced ingredients.

Drawing on the expertise Fabien has developed as an MOF, together with his many years of experience as a chef and educator, this book offers an opportunity to rediscover the pleasures of cooking with seasonal ingredients and sharing a table with family and friends.