Chef, 4 books to discover
cuisine de l'Alpe
Thierry Thorens - Photos Claude Pautler
The book, La Cuisine de l'Alpe, follows
the unchangeable rhythm of the seasons, nature, and the human
cycle. Countless generations of shepherds, peasants, and farmers
have helped invent the flavours that give mountain cuisine its
character, in dissociable as ever from the warm and hospitable
way of life.
Each product, and local mountain dish tells the story of everyday
life in the alpine pastures, the vegetable plots, the cow sheds,
the cheese making houses, the saloir, by the wood ovens, the
orchards, the granaries, the fruit presses, the cellars
The flavours and odours of La Cuisine de l'Alpe seem inscribed
in our childhood memories.
After having studied photography in Geneva, Claude Pautler
came to live in La Haute-Savoie in St.Jeoire-en-Faucigny,
where he opened a photography shop and professional
Passionate about travelling and the mountains, he has
been wandering the Alps, camera in hand, for over twenty-five
In the book, " La cuisine de l'Alpe ", the
photographs offer us a simple and true vision of mountain
life; of a strong and rich culinary tradition.
can sense the pleasure, purity rediscovered, values of
The captured images exude beauty, and incite subtle emotions.
Claude Pautler associates the pleasure inherent in the
viewing of a photographic image with the artistic fascination
which is also apparent in alpine cuisine.