|Recipes from L'Astrance, a three-star Michelin restaurant with only 25 seats, located near Trocadéro in Paris Pascal Barbot is one of the most highly-acclaimed chefs in the world. His discretion only serves to heighten interest in his work. This long-awaited book is the first time he shares his vision of food and his recipes|
In this beautiful cookbook Pascal Barbot, one of the most reputed and internationally-acclaimed French chefs, reveals his concept of cooking in the restaurant he created with Christophe Rohat in 2000: the three-star Michelin restaurant L'Astrance. In a series of about fifty "narrative recipes" he describes how and where he found the inspiration for his recipes, how he finds his products, how he uses, prepares and cooks them. These "narrative recipes" are completed by texts by Chihiro Masui. For each menu she gives her tasting impressions that serve as an introduction for the dishes presented in the book.
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Pascal Barbot is the chef at the three-star Michelin restaurant L Astrance. He has also worked in many great restaurants such as Les Saveurs in London and Troisgros in Roanne. Between 1994 and 1998 he worked his way up to become under-chef at L Arpege in Paris (3-stars). He then spent a year in Sydney where he was the chef at Ampersand before becoming the chef at Laperouse in Paris. In 2000 he finally opened his own restaurant, L Astrance, with Christophe Rohat. Christophe Rohat is in charge of the service and is the associate of Pascal Barbot at L'Astrance. Before this he was in charge of evening service at the Violon d'Ingres (2-stars) and Associate Director of Laperouse. At Pierre Gagnaire he was Head Waiter before doing the same at L Arpege from 1995 to 1999 where he met Pascal Barbot. Chihiro Masui was born in Japan in 1964. After studying philosophy at the Sorbonne she became a translator and journalist for the Japanese and French press. She has written many articles on great French chefs such as Joel Robuchon, Pierre & Michel Troisgros, Georges Blanc and Frederic Anton. She is the author of several books including 'Le Pre Catelan: the Restaurant' ( 2008), 'Poissons: un art au Japon' (Glenat, 2009), 'Sushi'(Grund, 2010) and 'Kama Sutra Cooking' (Editions du Chene, 2010). Richard Haughton is Irish and lives in London. He is an eclectic photographer, working with diverse personalities. He came to food photography when he discovered the world of Frederic Anton. He was the photographer for two books with Chihiro Masui ( 'Le Pre Catelan: the Restaurant', 2008, 'Poissons: un art au Japon', Glenat, 2009) , 'L'Alchimie des elements: la cuisine inspire de Jean-Georges Klein' (La Martiniere, 2009) and 'Kama Sutra Cooking' (Editions du Chene, 2010).
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Descripción Éditions du Chêne, 2012. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería P112812306629
Descripción Éditions du Chêne, 2012. Hardcover. Estado de conservación: New. Brand New!. Nº de ref. de la librería VIB2812306629