Garum Recipe by Victor Mercier

Garum Recipe by Victor Mercier

A chef from Fief (Paris) gives a recipe for an ancient seasoning made from the innards of salted fish in his first book, published by First in 2020. “Garum is an ancestral approach, but resolutely modern,” writes Victor Mercier, chef at Parisian restaurant Fief – “Made here in France because he only uses French products” …

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