Marc Lepine’s debut cookbook, Atelier, is a celebration of fine-dining culture in Canada. It begins with “Origins,” which traces Lepine’s expansive career-from his relationship with food at an early age to his formal training in Europe and, eventually, the US at Michelin-starred Alinea to the opening of Atelier.

“Vision” explores a unique creative approach that is fueled by imagination and personal expression, while “Innovations” features a collection of 48 artful dishes that critics and fans have come to love—Carrot Hoop, Octopus Terrarium, Dino Egg, and many more. Here, we’ll see thought-provoking recipes inspired by local ingredients, seasonality, and pioneering techniques.

Featuring beautiful photography by award-winning photographer Christian Lalonde, Atelier is an essential book for chefs, culinary professionals, and foodies with an interest in modern cuisine, food culture, and an unconventional approach to dining.

Atelier: The Cookbook is available at Amazon.com and Amazon.ca.

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Ball of Yarn

serves four

Crème fraîche

125 g heavy (35%) cream

25 g buttermilk

25 g plain yogurt

Combine all ingredients in a small bowl. Cover and set aside at room temperature for 12 hours.

Ball of yarn

1 large Yukon Gold potato, peeled and rinsed

1 kg canola oil, for deep-frying

Salt

Line a strainer with linen towels and rest it over a large bowl. Pour mixture into the lined strainer. Place another linen towel on top, then place a heavy item such as a pot of water over top, to press the yogurt.

Store in an airtight container for up to 1 week.

Using a turner slicer, slice potato to create long ribbons.

Starting with one strand, wind the long potato strand around itself, alternating directions until it’s the size of a golf ball.

Repeat to make 3 more balls.

In a deep fryer or deep saucepan, heat oil to 135°C (275°F).

Using heatproof kitchen tweezers, carefully lower a potato ball into the oil and deep-fry for 1 minute or until golden and crispy. Transfer potato to a plate lined with paper towels to drain and immediately season lightly with salt. Repeat with remaining balls Line a dehydrator with paper towels, add potato balls, and dry at 60°C (140°F) for 2 hours.

Assembly

8 g Crème Fraîche (see above)

3 pinches of finely chopped fresh chives

50 g caviar (we prefer Acadian

Sturgeon and Caviar)

Lay a potato ball, the flattest side down, on each of 4 small plates. Dot the top of each potato ball with crème fraîche and sprinkle with chives. Top with caviar and serve.

Recipe reprinted with permission from Figure. 1 publishing.