Along the fields

1 family, 30 cows, 7 cheeses and 10 chefs. Au Gré des Champs is a hymn to the work of local artisans and their know-how, as well as a book of new recipes from great Quebec chefs.

Through images of everyday life whose emotion she managed to capture, Virginie Gosselin, photographer, shows us the beauty, but also the harshness and humility of life on the farm, put into words by her sister Marie -Pier, agronomy student. This is followed by 52 cooking recipes, made from seven organic cheeses from the two authors' native farm. Classified by cheese and by type of dish, these recipes, each more appetizing than the next, are by Martin Juneau, Guillaume Cantin, Normand Laprise, Jonathan Lanciault, Marc-Alexandre Mercier, Audrey Dufresne, Alexandre Auclair, Shane Sluchinski, Jason Nelsons and Daniel The cross.

A shared view of the artisans of the land and the table, Au Gré des Champs will delight lovers of Quebec cheeses and products from committed and sustainable agriculture!

• 2015
• 232 pages
• Dimensions: 22cm x 28cm

Éditions du Passage is a publishing house of books and collections whose publications aim to highlight the artistic, literary and cultural heritage of here. They favor local printers and, wherever possible, papers certified by the FSC environmental label.