Perch: Soil / Land / Sea -- A Cookbook - Justin Champagne-lagarde

Champagne-Lagarde, Justin: - Chef Justin Champagne-Lagarde has made a significant mark on the national food scene with his acclaimed restaurant, Perch, which has impressed with its culinary excellence. Critics and diners alike have praised its innovative tasting menus, which are designed to showcase the talents of his teams, highlights his commitment to fresh, locally sourced ingredients, ethical farming practices, and sustainability. As well, the restaurant has gained a reputation for its exquisite dishes and impeccable service. Perch was recognized as one of the best new restaurants in Canada by enRoute magazine in 2022 and featured in Canada's 100 Best in 2023. \nA graduate of Northwest Culinary Academy of Vancouver, Champagne-Lagarde worked under renowned Chef Robert Clark at C Restaurant. Later, he joined the opening team at Hawksworth Restaurant, and staged at Three Michelin Starred Atelier Crenn in San Francisco. Upon returning to Canada, he started as a Chef de Partie at the renown Atelier where he became Sous Chef before leaving to take over the kitchen at Bar Lupulus. Champagne-Lagarde opened Perch in November of 2021.\n \n\n