When we began collecting recipes from over 50 housewives, mountain women, and shepherds from northern Montenegro, we knew we had a gem. Yet, the moment Edouard Cointreau, founder of the world’s most prestigious culinary award, opened the ceremony in Paris, we realized our “Mountain Bounty” was no longer just a local story – it had become a global standard.
A Little Masterpiece in Paris
December 2021 at Les Cordeliers was marked by world gastronomy. The Gourmand World Cookbook Awards introduced us with memorable words: “And now, a little masterpiece from Montenegro…”. In strong competition, Mountain Bounty won the award in the category Best Free Tourism Book.
Epicenter of Interest
Our stand was the epicenter of attention. Visitors were fascinated by katun stories, many already planning trips to Montenegro. Support came from Ambassador Ivan Ivanišević, his deputy Mrs. Raspopović, and Milena Kotlica from the Ministry of Agriculture.
Encounters that Connect Worlds
The Paris fair was not only an award ceremony but also a place of remarkable encounters. We met Mireille Sanchez, winner of Best Chef Book 2019, who decided to include recipes from Mountain Bounty in her future works. German influencer Alexandra immediately shared the story of Montenegrin mountain cuisine with her followers.
What is Mountain Bounty?
This publication is more than a recipe collection – it reflects culture, tradition, and mountain life. The cuisine is:
- Energetic and caloric: Essential for survival in harsh conditions.
- Creative in scarcity: Based on “wild” ingredients gathered in forests and meadows.
- Authentic: Recipes collected directly in the field, reflecting the ethnic diversity of the north.
The Team Behind the Success
The award belongs to all who believed in the vision of the Regional Development Agency (RDA). Special thanks to donors: the European Union, the Ministry of Public Administration (CG-Albania program), FAO, and EBRD.
Credits
Coordinator: Snežana Zečević
Recipe adaptation: Jelica Pešić
Texts: Sonja Živaljević and Jelena Krivčević
Photography & Design: Jovan Nikolić
Translation: Peter Stonelake
We returned from Paris proud, knowing that our katuns and traditional dishes such as kačamak, cicvara, and herbal teas received the recognition they deserve at the highest global level.
