A celebration of ethical dining, conscious sourcing, and sustainable preparation, Perch inspires readers to cook with intention, support local producers, and embrace a deep connection to community.

Fine dining is meant to be an elevated culinary experience that emphasizes high-quality ingredients, expert preparation, and artful presentation. Yet it can also serve as a powerful catalyst for change, supporting local artisans and driving social impact. Chef Justin Champagne-Lagarde, owner of the acclaimed restaurant Perch in Ottawa, Ontario, Canada, is doing just that.

His first cookbook is a stunning tribute to ethical dining and sustainable practices highlighting the seasonal bounty Canada has to offer. Embracing the deep connection between food and community, Perch goes beyond the plate to introduce readers to the farmers, fishers, and producers who contribute to Champagne-Lagarde’s exquisite and flavourful dishes. From Rabbit with Balsam Fir Sauce, Rose-Cured Spot Prawns, and Pulled Shank Chawanmushi, Perch shares with readers 50 delicious, low-waste recipes, while also sharing best practices for running a sustainable kitchen—such as transforming espresso grounds into hand soap.

With stunning location photography and images of each prepared dish presented in a thoughtfully paced and elegantly designed package, Perch is an invitation to the next generation of fine-dining chefs and home cooks alike to explore a new approach to cooking— one that celebrates thoughtful, ethical dining, and encourages a deeper connection to the food we eat.