Philippe Ligron, a trained chef and maître d’enseignement professionnel diplômé DFAP‑CAS, combines practical experience with journalistic insight. He examines the history of terroirs and contemporary eating habits to show what our plates reveal about gastronomic culture. Drawing on surprising encounters around the world, Ligron discusses plating, revisited recipes and current culinary trends, offering historical perspective and practical reflections for cooks and food enthusiasts.
In French.
