A star chef who condenses an entire territory into a book is not trivial. In Boulleret, in the Cher, Julien Médard has made Maison Médard a laboratory of ideas around Berry, between short circuits and ultra-precise dishes. His world now leaves the restaurant to be told on paper. And there, Berry takes on another dimension.
On October 14, 2026, the chef will publish his first work, , published by Glénat, in the collection. Co-written with Philippe Lemaire and photographed by Pierre Mérat, the book brings together 38 recipes on 224 hardback pages (21.5 x 28.8 cm), priced at $40 (EAN 9782344075937), with a simple idea: to show how sustainable gastronomy can arise from a specific territory.
A first book to extend the Maison Médard experience
The story begins in 2014 when Delphine and Julien Médard opened L’Ardoise du Marché on the village square of Boulleret. The chef’s cuisine, lively and readable, is quickly identified until obtaining a star in 2021, renewed each year. In 2022, the address officially becomes Maison Médard, with the stated desire to further anchor the identity of the place in Berry.
extends this trajectory. Each recipe serves as a pretext to tell the story of a product, a producer and a Berry landscape. The book notably highlights green Berry lentils, morels and locally raised ostrich. At the end of the volume, an address book allows the reader to identify the artisans and producers who bring this region to life.
Sustainable gastronomy in Berry, manifesto of short circuits
In the restaurant as in the book, the line is clear: work only with local products, from neighboring artisans and producers, and strictly follow the seasons. This approach is accompanied by a stated commitment against overfishing and overconsumption, with a global reflection on food waste and a “zero waste” practice in the kitchen.
This consistency has earned it the Michelin star, but also the “Terroir d’exception” distinction awarded by Gault & Millau in 2026, as well as a ranking among the best restaurants in the world according to TripAdvisor in 2023. Julien Médard’s cuisine appears as an author’s cuisine, nourished by a rigor of Alsatian inspiration and a Japanese sensitivity for broths and precise cooking, which the book transposes into a format accessible to the reader.
38 recipes to share Berry every day
The 38 recipes from Sustainable Gastronomy in Berry take on a tone that is both gastronomic and intimate. Each dish is built around an emblematic Berry product, associated with the face of the person who grows it, raises it or transforms it. The reader discovers a local ecosystem where the chef, producers and artisans move forward together, in a short circuit logic which directly supports the local economy.
The book is aimed at both experienced cooks and amateurs curious to better understand what is on their plate. A dessert like Sancerre lentils, vanilla and siphon of custard illustrates this approach: starting from a familiar Berry ingredient, green Sancerre lentils, to slip it into an unexpected sweet register, without losing its readability. For the reader, it is a concrete way to see how sustainable cuisine can remain creative and resolutely gourmet.
When is the book Sustainable Gastronomy in Berry by Julien Médard released?
The book will be published on October 14, 2026 by Glénat editions, in the collection, at the public price of $40 for 224 hardback pages.
What does the Sustainable Gastronomy in Berry book contain?
The book brings together 38 recipes by Julien Médard, each associated with a product and a producer from Berry, with extensive photographic work and a final address book dedicated to local stakeholders.
What is the background of chef Julien Médard?
Julien Médard opened L’Ardoise du Marché in Boulleret in 2014, which became Maison Médard in 2022. He obtained a star in the Michelin Guide in 2021, since renewed, and the “Terroir d’exception” distinction from Gault & Millau in 2026.
