Correspondances (Hugo Roellinger) France and ferments—that cover each subject’s

and ferments—that cover each subject’s modern history in drinks

See how the wine grape changed with Nicola Catena’s arrival in South America and the diligent work of the first immigrants establishing vines in the country

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clearest tastes

Correspondances (Hugo Roellinger) France and ferments—that cover each subject’sIn English. Chef Hugo Roellinger's first book is an atypical work, a chef's book in the finest sense of the term. It introduces us to his profoundly innovative world, a world in which he designs dishes around a liquid, combining seaweed broth, flavored oils, and infused vinegars, almost like a perfumer. Delicate, vibrant, and full of movement, these creations echo the sea (one need only have spent time at Maisons de Bricourt and know the chef's