C\u2019est pour transmettre \u00e0 la nouvelle g\u00e9n\u00e9ration une passion, des techniques et plus simplement, pour partager leur amour de la cuisine que le chef doublement \u00e9toil\u00e9 Alexandre Couillon et le reporter et chroniqueur culinaire Jacky Durand d\u00e9voilent \u00ab Alexandre Couillon \u2013 Marine et V\u00e9g\u00e9tale \u00bb.
Ce premier livre traitant du jeune chef s\u00e9n\u00e9galais d\u2019origine mais noirmoutrin depuis toujours r\u00e9v\u00e8le l\u2019aventure de son restaurant La Marine et 30 de ses recettes, illustr\u00e9es des clich\u00e9s du photographe et historien d\u2019Arts Laurent Dupont.
Du talent du chef qui n\u2019h\u00e9site pas \u00e0 chercher lui-m\u00eame ses coquillages pour s\u2019assurer de proposer le meilleur \u00e0 ses convives \u00e0 sa passion pour la mer en passant par sa vie actuelle, aux c\u00f4t\u00e9s de son \u00e9pouse C\u00e9line, veillant \u00e0 la bonne tenue des restaurants La Table d\u2019Elise et La Marine \u00e0 Noirmoutier : ce nouvel ouvrage raconte l\u2019av\u00e8nement d\u2019un grand chef, pour qui les choses n\u2019ont pas toujours \u00e9t\u00e9 simple mais qui n\u2019a jamais baiss\u00e9 les bras.
\u00ab Alexandre Couillon \u2013 Marine et V\u00e9g\u00e9tale \u00bb aux Editions de l\u2019Epure sera disponible le 14 novembre 2016 au prix de 42 euros.<\/p>\n","protected":false},"excerpt":{"rendered":"
C\u2019est pour transmettre \u00e0 la nouvelle g\u00e9n\u00e9ration une passion, des techniques et plus simplement, pour partager leur amour de la […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[185,189],"tags":[],"class_list":["post-6997","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef","category-lactu-des-chefs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1OR","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/6997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=6997"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/6997\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}