On the home page of the website of his restaurant, Le Président *, in Lyon, chef Christophe Marguin appears with both hands outstretched, open. This is not a posture for him. His book
Les Toques blanche lyonnaises
(Glénat), written with Yves Rouèche, is in this spirit:
“Sharing 100 recipes and as many food-wine pairings, making known the history of our association, the oldest of cooks in France, entrust it to the younger generation…”
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Legacy is a strong word for this man who spends his Sunday lunches with his wife, children and parents as often as possible. To please his father, he cooks
“roasted Bresse AOP poultry with finely chopped tarragon in its juice”.
The first asparagus with mousseline sauce is in season.
“We’ve been waiting for this for six months!”
For dessert, another President awaits him at the Bernachon chocolatier: the cake created in 1975 for the presentation of the Legion of Honor to Paul Bocuse by VGE: sponge cake, praline ganache…
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