From the unpretentious and intimate bistros of Paris and the classic bouchons of Lyons, the carefully selected recipes featured here are the most popular recipes from Alain Ducasse’s own series of critically acclaimed bistrot-style restaurants.
Aimed at anyone who has aspired to haute cuisine but has been scared off by its technical intricacies and reputation for heaviness, the recipes contained in this charming, contemporary looking volume are based on traditional, regional French dishes inspired by local agriculture and terroir, but with Ducasse’s signature treatment bringing them up date for the 21st century with contemporary twists and an eye toward healthier eating. These recipes demonstrate that simple ingredients, simply prepared, can give a result as good as using ingredients that are heavier or more expensive. Rooted in the history of French regional cooking and drawn from his restaurants Aux Lyonnais (in Paris), Benoit (in Paris, New York, and Tokyo), and Allard (in Paris), the 110 convivial and classic French bistro recipes include: oeuf cocotte, pate en croute, blanquette de veau fermier, mousse au chocolat and of course the classic dessert poire belle-Helene.
This volume on bistro cooking invites the reader on a journey to the heart of France’s traditional and popular cuisine – replete with charm and authenticity – and is nothing less than a celebration of France’s culinary heritage updated and refreshed for the 21st century.
|Dimensions||191 × 244 mm|
Alain Ducasse is one of the most renowned chefs of his generation. He is also a restaurant designer, hotelier, and teacher of the culinary arts. Over thirty years, he has developed a unique savoir faire, which has helped define the contemporary art of living and eating. He is the first chef worldwide whose restaurants have been awarded three Michelin stars in two different cities.