At the Crillon and at Home: Recipes by Jean-Francois Piege

At the Crillon and at Home: Recipes by Jean-Francois Piege

by Jean Francois Piege, Patrick Mikanowski
     
 

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-François Piège 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 worldwide.

Overview

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-François Piège 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 worldwide. In this original book, Piège takes us behind closed doors to reveal the secrets of the Crillon’s kitchen, then invites us into his home where he shares his informal recipes that he dishes up to friends and family. This book contains over eighty recipes for both special occasions and simpler dishes for every day. This beautiful volume offers a wealth of ideas for both the amateur and seasoned chef.

Editorial Reviews

From the Publisher
"I'm drawn to this book for its fresh presentation." ~Southern Accents

"...featuring 80-plus stunningly photographed dishes." ~France Magazine

"Jean-Francois Piege...takes us home with him to share in the more casual fare he dishes up to friends and family in his debut cookbook, At the Crillon and at Home. More than 80 recipes and 334 color illustrations may get you into the kitchen or just enhance your epicurean reveries." ~BookPage

Library Journal

Written in two sections, this beautiful coffee-table cookbook offers contemporary French cuisine for chefs, restaurateurs, and experienced nonprofessionals. Every page is filled with stunning photographs and beautifully laid out with step-by-step instructions and personal commentary by French chef Piège. This is his first book, and he shares his professional kitchen and home recipes. Located at the foot of the Champs-Élysées, the Hôtel de Crillon is a historic five-star luxury hotel; its restaurant, Les Ambassadeurs, was voted 45th best in the world. Although the Crillon section may be intimidating for the novice cook, keep browsing to find traditional, manageable dishes from eggs to pizza to orange cake. Recommended for large libraries and as an update to French cookbook collections.
—Ann Schade

Product Details

ISBN-13:
9782080300584
Publisher:
Rizzoli
Publication date:
09/30/2008
Pages:
200
Product dimensions:
11.30(w) x 11.30(h) x 1.00(d)

Meet the Author

Jean-François Piège became chef of Les Ambassadeurs in 2004 after several years at upscale restaurants including Alain Ducasse at the Plaza Athenée. 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.

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