Le Grand Livre Le Grand livre du snacking by Thomas Marie, Nicolas Arnaud, Christian Segui, Patrick Ogheard - French

THE SNACKING REFERENCE FOR ALL KITCHEN PROFESSIONALS! With nearly 80 recipes, The Great Snacking Book draws inspiration from current trends, global recipes, and traditional catering classics to deliver original creations that are both aesthetic and delicious. From ham and cheese sandwiches to quiche Lorraine, including lobster rolls, fish & chips, falafels, or ham puff pastry, our four chefs pool all their expertise to unveil a diverse and tasty offering. At a time when restaurants reinvent themselves, this book breaks free from fast-food stereotypes in the realm of takeout cuisine, offering a new path for culinary creation.

ARNAUD NICOLAS

At just 25 years old, he earns the title of Best Craftsman in France in charcuterie. Arnaud Nicolas has a hybrid establishment in the 7th arrondissement of Paris so that everyone can do as they please: enjoy his creations on-site at the restaurant table or buy them to take away at the boutique corner to serve at home.

THOMAS MARIE

In 2007, Thomas Marie becomes a MOF (Meilleur Ouvrier de France): he earns the prestigious blue, white, and red collar. Today, a master of higher education at the prestigious École Hôtelière de Lausanne, his mission is to teach the creation of "high-end products to novice students."

PATRICK OGHEARD

Chef of the Bastide de Moustiers, sous-chef at the restaurant Le Louis XV in Monaco, the adventure continues with the Celebration of the Millennium between Paris and New York aboard the Concorde! Patrick then goes on to create the training center for Alain Ducasse (ADF) and co-authors the successful reference book, Alain Ducasse's Grand Cookbook. After receiving a Michelin star and a score of 17/20 in the Gault Millau Guide in 2007, he joins the Paul Bocuse Institute. In 2012, he becomes the program director at the prestigious school in Lausanne. Three passions drive Patrick Ogheard: cooking, transmission, and research, all in respect of the product, gastronomic heritage, and the planet.

CHRISTIAN SEGUI

Christian Ségui starts his career as a cook in seaside resorts and then in Relais & Châteaux, where he discovers gastronomy. In 1995, he buys the butcher-charcuterie shop in the small village of Ponteilla, his hometown, and sets up a deli and banquet service. He then participates in various charcuterie competitions, winning laure