Grand Livre de la Naturalité – Kitchen Arts & Letters

Devised for Alain Ducasse’s Michelin 3-star restaurant at the Plaza Athénée in Paris, the 120 recipes here emphasize the essential tastes of their core ingredients. Arranged by year of their origin, from 2016 to 2020, and then by season within those years, the dishes are all beautifully photographed. Vegetables and fru
Devised for Alain Ducasse’s Michelin 3-star restaurant at the Plaza Athénée in Paris, the 120 recipes here emphasize the essential tastes of their core ingredients. Arranged by year of their origin, from 2016 to 2020, and then by season within those years, the dishes are all beautifully photographed. Vegetables and fruits predominate and although this is not a vegetarian book, the animal proteins that are used come almost exclusively from the sea or dairy. For example: turbot with haricot de Soissons and crushed fresh walnuts; lobster roe emulsified with fresh green pepper and turnips; octopus with zucchini and green figs. There is also a substantial section of desserts created by Jessica Préalpato, author of Desseralité. Arresting. Hardcover. Color photographs throughout. In French.

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