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L'Esprit Bistrot

Collection Restaurants
Author : Alain Ducasse

Author

 

Alain Ducasse : 
Originaire des Landes, Alain Ducasse est un des chefs les plus célèbres de sa génération. Chef de cuisine, créateur de restaurants, aubergiste et formateur, il a développé en vingt-cinq ans un savoir-faire exceptionnel qui s’exprime à travers de nombreuses activités dans l’univers de l’art du bien vivre et du bien manger contemporain. Il conduit son métier dans un esprit de partage d’une passion, de transmission du savoir. Sa curiosité et sa soif de découverte lui permettent de s’imprégner de la diversité et de la richesse culturelle du monde qui l’entoure. De Paris à Tokyo, en passant par Londres ou Monaco, Alain Ducasse propose des expériences uniques aux globe-trotters avisés et fins gourmets, au sein des ambiances raffinées des meilleurs restaurants gastronomiques ou des atmosphères authentiques et intimes de ses auberges traditionnelles et de ses bistrots.

Product details

 
Auteur :
Alain Ducasse
Editeur :
Alain Ducasse Edition
Pages :
260
Format :
190 x 245
Sortie :
Septembre 2015
Langue :
Français
ISBN :
9782841237906
Photographe :
Pierre Monetta
L'Esprit Bistrot
20,00€
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The Pasta Cookbook

Collection Restaurants

Discover a wide range of recipes from classic favourites like lasagna to best chefs’ ideas, such as riccioli with small caramelized potatoes and seasonal pastas like black spaghetti with a lobster sauce.

Chef Moret and Chef Berardinelli offer 160 flavourful pasta recipes, inspired by Mediterranean and Asian food. Discover a wide range of recipes from classic favourites like lasagna to best chefs’ ideas, such as riccioli with small caramelized potatoes and seasonal pastas like black spaghetti with a lobster sauce.

In these pages, you'll find inspiring pasta dishes designed to suit any occasion -- from a light summer supper to a festive dinner party. Most of the recipes are easy-to-follow and quick-to-prepare.

The variety of pasta dishes is an endless source of inspiration in the kitchen and a pleasure at the table. The Pasta cookbook is definitely the ultimate guide to cooking and enjoy pasta all year long !

 

Available in:

Spanish © Akal:

http://www.akal.com/libros/El-libro-de-la-pasta/9788446028062

German © Matthaes Verlag.

http://www.matthaes.de/essen-geniessen/kochen/pasta-de-luxe,978-3-87515-023-0.html

 

Author

 
  • Christophe Moret

After three years spent at the three stars Michelin restaurant the “Louis XV” in Monaco, Christophe Moret becomes in 1998 the executive chef of the “Spoon Food & Wine” restaurant in Paris. Since 2004, he has been the executive chef at the famed three stars Michelin restaurant “Plaza Athénée” in Paris. 

  • Francesco Berardinelli 

Italian chef originate from Toscana, Francesco opens his first restaurant in 1994, L’Oteria di Rendola, then a second one in 1999 in Florence, Il Beccofino.

 

Photographer

 

Thomas Duval started out as a fashion photographer, before he became passionate about the food world. This book shows his unique and exciting ideas applied to the universe of pasta.

 

Product details

 
Publisher :
Alain Ducasse Edition
Author :
Francesco Berardinelli and Christophe Moret
Photographer :
Thomas Duval
Languages :
Spanish, German
The Pasta Cookbook
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Champagne

Collection Restaurants

This sumptuous book offers flavourful combinations between Champagne and food, to suit any occasion : aperitif, starters, main dishes and desserts. 

Chef Didier Elena pays a beautiful tribute to traditional dishes from Champagne. He also proposes original dishes, from his own creation.

Recipes are classified by main Champagne producers : Pommery, Laurent Perrier, Bollinger, Ruinart…  Each chapter begins with a conversation between chef Didier Elena and the cellar’s chef.

The indispensable reference for all lovers of Champagne !

Available in:

Russian © Arkaim.

 

Author

 

Didier Elena has worked with renowned French chefs like Jacques Cagna, Paule Bocuse, then 15 years with Alain Ducasse.

Today, he is the executive chef of the prestigious restaurant, Les Crayères, in Reims, where he has recently obtained 2 stars in the guide Michelin. He offers an innovative and traditional cuisine, in the respect of the country traditions. Didier Elena has received the award of “Best chef 2006”. 

 

Photographer

 

Jorg Lehmann is an international culinary photographer, working both for books and culinary magazines. 

 

Product details

 
Publisher :
Alain Ducasse Edition
Author :
Didier Elena
Photographer :
Jorg Lehmann
Language :
Russian
Champagne
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