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.
Ball of Yarn
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
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.
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.