This book is an attempt to reflect the immense collaboration between chefs and producers, which has allowed the region of the Capitale-Nationale to create a gastronomy that is at once distinct, original and close to its source. Throughout its almost 300 pages, you will discover the day-to-day life of 30 chefs, their brigades and of passionate artisans who truly embody the slogan "From the land to the table". 90 recipes featuring various regional products accompanied by wine p