Description - At the Crillon and at Home by Jean-Francois Piege
TA French gastronomic prodigy demonstrates the techniques behind his Michelin-quality masterpieces and unveils the secrets to his recipes intended for relaxed home entertaining. The Hotel Crillon is one of the most exceptional palace hotels in Paris, and its two Michelin star restaurant Les Ambassadeurs is one of the best in France. Jean-Francois Piege is the dynamic young chef at the helm, serving up an elaborate cuisine driven by products that are in season and at their best that has forged his reputation world-wide.In this original book, Piege takes us behind closed doors to reveal the secrets of the Crillons kitchen, and then invites us into his home where he shares an informal style of cooking that he dishes up to friends and family. The reader can sample from over 80 dishes half are intricate recipes for special occasions, and the rest are simpler dishes for every day. Soscallops with white truffles, or simply served in salted butter? A complex raspberry gateau or a traditional orange cake? The possibilities are endless and this beautiful volume offers a wealth of ideas for both amateur and seasoned chef.
Buy At the Crillon and at Home by Jean-Francois Piege from Australia's Online Independent Bookstore, Boomerang Books.
(280mm x 280mm x mm)
Publisher: Editions Flammarion
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Book Reviews - At the Crillon and at Home by Jean-Francois Piege
Author Biography - Jean-Francois Piege
Jean-Francois Piege became chef of Les Ambassadeurs in 2004 after several years at upscale restaurants including Alain Ducasse at the Plaza Athenee. Alain Ducasse is a star of French cuisine and the only chef in the world to hold three Michelin stars in three different countries. Thomas Keller is an award-winning American chef whose restaurants Per Se in New York and The French Laundry in California each hold 3 Michelin stars. Patrick Mikanowski, international food development and advertising consultant, and Grant Symon, photographer, collaborated to publish Uncooked, Vegetables by Forty Great French Chefs, and Egg.