Perch: Soil / Land / Sea Cookbook

By chef Justin Champagne-Lagarde, published by Figure 1

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A book titled 'perch' by Justin Champagne-Lagarde, featuring colorful abstract leaf shapes on the cover, placed on a light, textured surface.
An aerial view at Acadian Sturgeon and Caviar with a small boat and a pickup truck parked. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
A bowl with buckwheat grains, with a caviar cone and a blue flower on top, placed on a textured surface with scattered grains. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Three men standing on a pebble beach at Vancouver Island Sea Salt, with trees and driftwood in the foreground, and a blue sky with clouds overhead. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
An dish made with Acadian Sturgeon with a garnish of pink radish petals on top, served on a brown textured surface. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Cornel Ceapa of Acadian Sturgeon and Caviar in a boat on the water, with an overcast sky, wearing outdoor gear. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
A chawanmushi by Justin Champagne-Lagarde in a stone bowl garnished with edible flowers on top. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
A chewy beets dish by Justin Champagne-Lagarde. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Cedar Cured Lobster and Asparagus by Justin Champagne-Lagarde. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Justin Champagne-Lagarde at Ferme Rêveuse inside a chicken coop chatting with Kornel Schneider. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
A squash dish by Justin Champagne-Lagarde on a brown ceramic plate, garnished with yellow flower petals. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Scallop macaron and edible flowers on top, surrounded by small pebbles of various colors. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Quail Chawanmushi by Justin Champagne- Lagarde on a rustic light blue wooden table. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Justin Champagne-Lagarde at Ferme Rêveuse with Kornel Schneider. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Lost in Migration cocktail with ice cubes on a dark, speckled countertop. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Justin Champagne-Lagarde on a floating dock at Golden Eagle Black Cod, with green mountains and cloudy sky in the background. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Octopus and Onion dish, all on a dark, perforated surface. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Squash Veil and Pork Belly dish by Justin Champagne-Lagarde placed on a light-colored surface. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
A tall, clear glass with a textured red surface, filled with a red beverage and a large ice cube, on a dark wooden surface. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Justin Champagne-Lagarde at Perch Restaurant during service. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Four slices of sunflower seed bread next to a cluster of three white leaves of cultured butter on a distressed blue wooden surface. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Peas and Prawns dish by Justin Chagampagne-Lagarde garnished with edible flowers, fresh herbs, and small green spheres, set against a dark background. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Mushroom dish garnished with small orange edible flowers and microgreens, resting on a textured stone surface. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
The Wild Path Dinner at Anupaya setup with wooden chairs and tables, surrounded by tall trees, overlooking a calm lake Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
A round wooden plate with Aparagus and Veloute and white flower petals, green leaves, and small buds on a dark textured surface. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Justin Champagne-Lagarde on a boat at Acadian Sturgeon Caviar doing a Sturgeon Safari. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
A Chaga dessert with half yellow and half dark brown surface inside a red container on a speckled beige countertop. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Justin Champagne-Lagarde in at Heart City Farm, bending over and inspecting the plants. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
A decorative ceramic bowl with a ruffled edge, with a Goose Heart Raviolo. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Aerial view of Heart City Farm with multiple rows of different crops, some covered with plastic or netting, and green grass pathways between the rows. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
A top-down view of a scallop and caviar dish topped with a purple edible flower and black caviar, placed on a textured brown surface. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
Justin Champagne-Lagarde at Heart City Farm, standing outdoors near a green field with a greenhouse in the background, engaging in conversation. Photographed for the Perch Cookbook by Gumption Studio, Ottawa Cookbook photographer.
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