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Atelier by Marc Lepine

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    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Spring
    • Ingredients: heavy cream; buttermilk; yogurt; potatoes; canola oil; chives; caviar
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    • Categories: Sauces, general; Appetizers / starters; Spring
    • Ingredients: octopus; camelina oil; black sesame seeds; sesame seeds; yuzu juice; canola oil; sun-dried tomatoes; egg yolks; clamato juice; vodka; Tabasco sauce; Worcestershire sauce; olive brine; agar; guanciale; green tea; rice papers; Castelvetrano olives; calendula petals; chervil
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    • Categories: Chutneys, pickles & relishes; Soups; Appetizers / starters; Spring
    • Ingredients: coriander seeds; black peppercorns; gochugaru; paprika; ground cinnamon; ground star anise; Lebanese cucumbers; salt; Insta cure #1; beef tongue; soy sauce; white vinegar; bay leaves; fresh ginger; Pacific oysters; dulse; honey; whole star anise; veal stock; apple cider (alcohol-free); Chinkiang vinegar; tapioca pearls; quail eggs; Asian pears
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    • Categories: Sauces, general; Appetizers / starters; Spring; Vegetarian
    • Ingredients: salsify; Meyer lemons; salt; sugar; white asparagus; camelina oil; shallots; heavy cream; thyme; pitted prunes; lion's mane mushrooms; butter; Grana Padano cheese; nasturtium leaves
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    • Categories: Salads; Main course; Spring
    • Ingredients: dried black beans; sweet corn; limes; cilantro; popcorn kernels; butter; brown sugar; canola oil; corn tortillas; Frank's RedHot Original Sauce; soy lecithin; tapioca flour; cornstarch
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  • Carrot hoop (page 86)

    from Atelier Atelier by Marc Lepine

    • Categories: Spring; Vegetarian
    • Ingredients: carrots; liquid glucose; isomalt; lemongrass; green-skinned apples; limes; coconut milk; curry powder; agar-agar; coconut purée; cilantro; cornflower petals; butter
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  • Pea globe (page 89)

    from Atelier Atelier by Marc Lepine

    • Categories: Chutneys, pickles & relishes; Spring
    • Ingredients: whole star anise; green cardamom pods; fennel seeds; coriander seeds; black peppercorns; dried red pepper flakes; salt; granulated sugar; oranges; lamb belly; Activa RM; peas; powdered ascorbic acid; kumquats; Meyer lemons; sugar snap peas; camelina oil; Champagne vinegar; cumin seeds; Romanesco broccoli; heavy cream; buttermilk; yogurt; Gouda cheese; purple basil; fava bean flowers
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    • Categories: Spring; Vegetarian
    • Ingredients: beet juice; white wine vinegar; coriander seeds; black peppercorns; agar-agar; whole star anise; whole cloves; oranges; sodium alginate; calcium lactate; xanthan gum; orange blossom water; citrus bergamot juice; granulated sugar; Methocel K100M; dried red pepper flakes; yellow beets; Chioggia beetroots; lemons; yuzu; hazelnuts; tapioca maltodextrin; hazelnut oil; blood oranges; anise hyssop; violas
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  • Mossy trunk (page 94)

    from Atelier Atelier by Marc Lepine

    • Categories: Main course; Spring
    • Ingredients: baguette bread; parsley; ramps; Meyer lemons; beef shank bones; white vinegar; quail eggs; granulated sugar; salt; asparagus; Ultra-Tex 3; powdered ascorbic acid; morel mushrooms; arugula flowers; pea tendrils; amaranth sprouts
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    • Categories: Jams, jellies & preserves; Sauces for meat; Main course; Spring
    • Ingredients: salt; marrow bones; Spanish onions; celery; carrots; xanthan gum; canola oil; nori; celeriac; sesame oil; duck fat; koji rice; beef strip loin; shallots; fresh ginger; garlic; black bean paste; Thai red chiles; black peppercorns; scallions; soy sauce; granulated sugar; white wine vinegar; allspice berries; cinnamon sticks; whole cloves; dried apricots; sake; dried goji berries; green beans
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  • Popeye (page 100)

    from Atelier Atelier by Marc Lepine

    • Categories: Cakes, small; Ice cream & frozen desserts; Dessert; Spring
    • Ingredients: cacao butter; egg whites; granulated sugar; Kalamata olives; all-purpose flour; butter; egg yolks; spinach; eggs; canola oil; baby spinach; agar-agar; sheep milk; Popeye candy sticks
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    • Categories: Cakes, large; Ice cream & frozen desserts; Jams, jellies & preserves; Dessert; Spring
    • Ingredients: pomegranate juice; granulated sugar; Methocel K100M; xanthan gum; mango purée; agar-agar; white chocolate; all-purpose flour; cocoa powder; milk; heavy cream; mycryo; dark chocolate; tonka beans; Greek yogurt; sodium alginate; Ultra-Tex 3
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  • Gazpacho (page 122)

    from Atelier Atelier by Marc Lepine

    • Categories: Appetizers / starters; Summer; Vegetarian
    • Ingredients: butter; granulated sugar; condensed tomato soup; all-purpose flour; ground cinnamon; ground cloves; nutmeg; Meyer lemons; salt; tomatoes; Spanish onions; English cucumbers; red bell peppers; garlic; tomato juice; basil; chives; sambal oelek; red wine vinegar; English breakfast radishes; gooseberries; marigolds; wood sorrel; violas; purple basil; nasturtium leaves; fresh oregano; borage flowers; Buddha's hand citrons
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    • Categories: Appetizers / starters; Summer
    • Ingredients: English cucumbers; salt; dried chamomile flowers; dried lavender flowers; rainbow trout fillets; milk; heavy cream; honey; saffron; kappa carrageenan; iota carrageenan; dried hibiscus; rhubarb; agar-agar; malic acid; baby turnips; oranges; baby heirloom carrots; camelina oil; watercress; lemon balm; cornflower petals
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  • Elk tartare (page 126)

    from Atelier Atelier by Marc Lepine

    • Categories: Sauces, general; Main course; Summer
    • Ingredients: ancho chiles; serrano chiles; banana chiles; Trinidadian hot chile peppers; koji rice; fennel; potatoes; nori; dulse; wakame; shimeji mushrooms; capers; egg yolks; caper brine; Dijon mustard; canola oil; elk tenderloin; camelina oil; chives; Worcestershire sauce; dried orange zest; dried pine mushrooms; enoki mushrooms; saltwort; micro kale; micro mizuna; cabbage cress
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    • Categories: Chutneys, pickles & relishes; Soups; Summer
    • Ingredients: blanched almonds; almond milk; sherry vinegar; seedless green grapes; white wine vinegar; avocados; limes; tapioca maltodextrin; almond oil; snow crabmeat; shallots; cream; buttermilk; yogurt; Meyer lemons; tarragon; chives; chayotes; ground cumin; tomatillos; chervil; mint; lemon balm
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    • Categories: Dips, spreads & salsas; Sauces, general; Summer; Vegetarian
    • Ingredients: fresh peas in pods; calcium lactate; powdered ascorbic acid; xanthan gum; sodium alginate; butter; mint; basil; pine nuts; baby carrots; plums; marigolds; wood sorrel; sunflower shoots; pea tendrils; nasturtium leaves; star flowers
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    • Categories: Dips, spreads & salsas; Main course; Summer
    • Ingredients: bonito loin; Meyer lemons; artichokes; shallots; vegetable stock; egg yolks; Trimoline; liquid glucose; olive oil; pink peppercorns; veal sweetbreads; buttermilk; canola oil; peppadew peppers; salmon roe; marigolds; fresh oregano
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    • Categories: Sauces, general; Summer
    • Ingredients: chicken stock; licorice root; raw apple cider vinegar; brown sugar; sunchokes; butter; shallots; dark chocolate; tomato paste; garlic; pumpkin seeds; raisins; dried ancho chiles; dried pasilla chiles; dried mulato chiles; dried chipotle chiles; dried morita chiles; sesame seeds; fresh oregano; cumin seeds; mustard seeds; caraway seeds; thyme; whole cod; cinnamon sticks; dried shiitake mushrooms; eggs; all-purpose flour; dry red wine; honey; brandy; black peppercorns; allspice berries; whole cloves; oranges; beets; Fuyu persimmons; lactose; yogurt; tarragon
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    • Categories: Mousses, trifles, custards & creams; Summer
    • Ingredients: granulated sugar; Minus 8 vinegar; Versawhip 600; xanthan gum; duck foie gras; white vermouth; Cognac; Insta cure #1; heavy cream; sour cherries; wood sorrel
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    • Categories: Dressings & marinades; Pies, tarts & pastries; Main course; Summer
    • Ingredients: green garlic leaves; sourdough bread; Meyer lemons; koji rice; rabbit loins; Activa RM; black garlic; activated charcoal; xanthan gum; isomalt; butter; lion's mane mushrooms; all-purpose flour; kelp powder; rabbit legs; foie gras fat; shiitake mushrooms; pistachio nuts; marigold leaves; cocoa powder; sherry vinegar; Ultra-Sperse
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    • Categories: Sauces, general; Main course; Summer
    • Ingredients: canola oil; nori; pickled ginger; agar-agar; egg yolks; Meyer lemons; horseradish root; Dijon mustard; mirin; tamari; wagyu beef flatiron steaks; baby radishes; saltwort
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    • Categories: Cakes, large; Cookies, biscuits & crackers; Ice cream & frozen desserts; Dessert; Summer
    • Ingredients: printable frosting sheets; edible ink printer cartridges; gelatin sheets; granulated sugar; sour cream; strawberries; locust bean gum; liquid glucose; pineapple; vanilla beans; butter; Meyer lemons; cake flour; eggs; pink peppercorns; lemon balm
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    • Categories: Cakes, large; Ice cream & frozen desserts; Dessert; Summer
    • Ingredients: blueberries; granulated sugar; Meyer lemons; egg whites; white chocolate; hazelnuts; Concord grapes; agar-agar; egg yolks; sheep milk; sea buckthorn berries; marigolds
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  • Splat (page 164)

    from Atelier Atelier by Marc Lepine

    • Categories: Salads; Appetizers / starters; Fall / autumn; Vegetarian
    • Ingredients: Meyer lemons; granulated sugar; beets; butter; shallots; yellow beets; yuzu juice; Lebanese cucumbers; cherry tomatoes; English breakfast radishes; feta cheese; calendula petals; cornflowers; cucumber flowers; dill flowers; micro radish greens; nasturtium leaves; baby Swiss chard; fennel fronds; wood sorrel; purple basil
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Reviews about this book

  • Eat Your Books

    Creativity and inspiration await you in this debut cookbook from chef Marc Lepine

    Full review
  • ISBN 10 1773270044
  • ISBN 13 9781773270043
  • Published Oct 30 2018
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries Canada
  • Publisher Figure 1 Publishing

Publishers Text

This book is part of our EYBDigital platform. Buy the book before Dec 31 and you get digital access to the complete book on EYB. Read more in our Help pages.

Chef Marc Lepine's debut cookbook, Atelier, is a celebration of a restaurant that has reinvigorated the 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 U.S. at Michelin-starred Alinea to the opening of Atelier. "Vision" explores a unique creative approach that is fueled by a restless imagination and personal expression, while "Innovations" features a spirited 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. This impressive and beautiful volume is an exciting tribute to a unique culinary philosophy. 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.