On a journey around the world’s most exquisite and diverse range of dishes, from Brittany to Provence, celebrated chef Joël Robuchon presents the very best in French traditional ingredients and recipes.
Drawing on twenty years of research from the collection L’inventaire du patrimoine culinaire de la France, this book explores the French culinary landscape as never before – defining regions by their specific culinary identity and practice rather than sticking to today’s formal administrative divisions.
In fifty beautifully illustrated and detailed recipes and featuring over 200 iconic locally produced ingredients, French Regional Food offers you the authentic flavours of France.
Recipes include: Grilled Scallops from Brittany, Onion Soup from the famous Les Halles markets of Paris; Macaroons from Bordeaux. Classics of the French repertoire are here too; Cassoulet from Toulouse, Daube de Boeuf à la Dauphinoise, Black Cherry Clafoutis from the Limousin.
French Regional Food reveals the traditions behind your favourite dishes, and invites you to explore less familiar places and flavours.
JOËL ROBUCHON is a leading international multi-award winning celebrity chef. Named ‘Chef of the Century’ by the Gault Millau guide and winner of ‘Best Restaurant in the World’ by the International Herald Tribune, Robuchon is famous for his intricate and innovative French cuisine. He currently oversees eight restaurants in cities such as London, New York, Tokyo and Hong Kong and his restaurants have garnered a total of 25 Michelin stars – more than any other chef in the world.
LOÏC BIENASSIS is a specialist in French culinary heritage and gastronomy, and a researcher and historian at the European Institute of the History and Culture of Food, an organisation connected to the University of Francois Rabelais (named after the great food writer) in the city of Tours.
‘Anyone after a taste of France could fail to leave enchanted’
'Each chapter talks engagingly, mouth wateringly about regional specialities, their origins and their history. The recipes are gorgeous and the books production values superb; heavy paper, cloth binding and fine photography.'