Two Michelin-starred chef Jean-Francois Piege divulges more than 300 recipes from his exceptional restaurant, with suggestions for combining key ingredients into inventive menus.
Jean-Francois Piege holds two Michelin stars and is one of the highest-profile chefs of his generation. After collaborating with Alain Ducasse, he ran the restaurant Les Ambassadeurs at the Hotel Crillon, and opened a brasserie in 2009, his eponymous restaurant in 2010, and the Hotel Thoumieux in 2011. He has published several books, including At the Crillon and at Home: Recipes by Jean-Francois Piege (2008). He judged five seasons of the French edition of Top Chef. Stephane de Bourgies's photographs have appeared in numerous cookbooks.
"Billed as a master-level cookbook, this clothbound beauty
is definitely aimed at more ambitious home cooks . . . Inspired by
the unique dining experience at his eponymous restaursant, Piege
encourages mixing and matching the recipes to create original
menus. And with that same spirit of freedom, he wants his
readers to make his dishes their own, calling that an essential
part of cooking."
"The cliche that you can't tell a book by its cover has never been more true than in the case of this all-gray volume, whose cover hides within some of the most stunning French cuisine of a contemporary Michelin-starred master."