For each chef you will find an interview in the form of questions and answers related to the dish he chose to represent him. Then the famous emblematic recipe without forgetting the food and wine pairing.
Here are some examples of chefs and their recipes: Jérôme Banctel with artichoke, Alexandre Couillon with the black oyster Erika, Edouard Loubet with the rack of lamb with wild thyme, Christophe Moret with sea urchin and caviar in a delicate royale, Joël Robuchon with his famous purée…
Without forgetting at the end the addresses of the restaurants as well as a dedication space to collect them during possible visits to these establishments.
To be found on the website of our partner: https://www.librairiegourmande.fr/patisserie-professionnelle/15140-patisseries-de-saison.html?search_query=patisserie+de+saison&results=43