Baloney. Cold meats, preserves and company [PAPER]

With Baloney , master charcutier Jean-Simon Petit offers us privileged access to the world of artisanal charcuterie and guides us with ease in the homemade production of fresh sausages, dried sausages, smoked meat and terrines. Also on the menu: preserves (salted herbs, candied strawberries, tomato sauce), fermentation (kombucha, sauerkraut, sriracha sauce) and bakery (walnut bread, focaccia, rolled brioches).

Baloney is also a return to basics and a tribute to local products with more than 70 recipes, some of which are signed by illustrious figures of gastronomy (Patrice Demers, Stefano Faita, Stéphane Modat).