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Régis Marcon
Funghi

29 October 2014

John Cage, a passionate and profound connoisseur of mushrooms, would have liked this book. Funghi is much more than a collection of recipes: it is a photographic catalogue of the underwood and an invitation to the exploration of secret places. For the chef Régis Marcon, in fact, going mushrooming means getting in touch with the woods, with their silence, their depths. You need to know how to look, to have patience, to be able to identify trees. All talents that can’t be improvised, but are learned over the years, as your knowledge grows. The book draws attention to the virtues of less well-known mushrooms, making them the unexpected protagonists of curious recipes, like mushroom tea (to be served as a first course), stewed peas and fairy ring mushrooms and desserts made from caramelized morels. A whirl of forms and colors, poised between gastronomy and the art of representation. Published by 24 Ore Cultura.

Funghi di Régis Marcon

Hors d’oeuvre of dry mushrooms.

Funghi di Régis Marcon

Couscous with vegetables and mushrooms.

Funghi di Régis Marcon

Potato gnocchi and black and white morels with cream.

Funghi di Régis Marcon

Salad with porcini, apples and chestnuts.

Funghi di Régis Marcon

Boiled eggs with truffles.

Funghi di Régis Marcon

Kebab of scallops and porcini neri (Boletus aereus).

Funghi di Régis Marcon

Porcino (Boletus edulis) cap au gratin.

Funghi di Régis Marcon

Spring mushrooms flavored with herbs and baked in foil.

Funghi di Regis Marcon

Bouillabaisse de chanterelles.

Funghi di Régis Marcon

“Dama bianca” ice cream flavored with porcino.

Régis e Jacques Marcon, fotografia di Philippe Barret

Régis and Jacques Marcon.

Funghi di Régis Marcon

Photos by Philippe Barret.



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