Autodidacte : Julien Sebbag

Julien Sebbag is a French chef behind several of Paris's most talked-about restaurants, including Forest, located inside the Musée d'Art Moderne de Paris, as well as Créatures and Micho.

Without formal culinary school training, Sebbag taught himself to cook and has developed a distinctive style influenced by the cuisines of the Mediterranean and the Middle East, characterized by a generous use of vegetables, herbs, and spices, as well as a free and colorful approach to cooking.

In this book, he presents 40 recipes that express his culinary world through the theme of "Cuisine sensible et bienveillante" — sensitive and thoughtful cooking.

The recipes include homemade labneh, slow-cooked lamb shoulder with citrus, and leeks glazed with miso and honey, among many others. Mediterranean and Middle Eastern influences run throughout the book, while each dish remains focused on bringing out the individual character of its ingredients.

Photography is by Carl Diner, whose images beautifully capture the textures and vibrant colors of the ingredients and dishes, further expressing Sebbag's distinctive sensibility and spontaneous approach to cooking.

Free from many of the conventions of formal culinary training, Julien Sebbag's cuisine is contemporary, intuitive, and highly personal. This book offers an opportunity to discover his distinctive culinary world and unique approach to cooking.