Great French Chefs and Their Recipes

by Andre, Jean-Louis; Mallet, Jean-Francois

• ISBN13: 9782080111708
• ISBN10: 2080111701
• Format: Hardcover
• Copyright: 2003-09-13
• Publisher: Flammarion

Summary

Mousseline of red peppers with herbs and deep-fried prawns, classic French fries with sea salt, peaches in caramelized pastry, and tangerine souffle ... Cooking in the hands of these French masters is truly an art form, a creative process that is as much about the personality of the chef, his passions, and regional influences, as his ingredients. The great French chefs here range from the exponent of traditional French home cooking to the avant-garde master, from the media celebrity to the Michelin-starred genius. Together they bring us the very best of fine French cooking, and indeed, a taste of France. Book jacket.

Author Biography

Jean Louis André is a literary scholar and travel writer. His passions include architecture and cooking. His previous publications include Dishes of France (Rizzoli)

Jean-François Mallet worked as assistant to some of France's top chefs before turning to professional culinary photography; he now contributes regularly to major gastronomy magazines.

Table of Contents

Introduction	p. 6
Georges Billon: Grand Hotel de Cala Rossa, Corsica	p. 10
Paul Bocuse: L'Auberge de Collonges, Collonges	p. 26
Gerard Boyer: Les Crayeres, Reims	p. 44
Arnaud Daguin: Les Platanes, Biarritz	p. 64
Marc Haeberlin: L'Auberge de l'Ill, Illhausern	p. 82
Nicolas Le Bec: Les Loges, Lyon	p. 100
Marc Meneau: L'Esperance, Saint-Pere-sous-Vezelay	p. 118
Alain Passard: L'Arpege, Paris	p. 134
Gerald Passedat: Le Petit Nice, Marseilles	p. 152
Anne-Sophie Pic: Chez Pic, Valence	p. 168
Pierrot: Le Bistrot de Pierrot, Lille	p. 184
Michel Portos: Le Saint James, Bouliac	p. 200
Olivier Roellinger: Les Maisons de Bricourt, Cancale	p. 216
Mathieu Viannay: Chez Mathieu Viannay, Lyon	p. 236
Menu of Dishes, Addresses, Bibliography	p. 252
Table of Contents provided by Ingram. All Rights Reserved.