The chefs of three flagship Alain Ducasse restaurants showcase their work: Emmanuel Pilon of Le Louis VX in Monaco; Amaury Bouhours of Le Meurice in Paris; and Jean-Philippe Blondet of The Dorchester in London.
The various dishes are complex assemblies of multiple, separately prepared elements. A dessert of buttersquash donut, green anise ice cream, and yuzu granita from Le Louis VX requires eleven admittedly short recipes, including a squash seed praline. There are nine elements in a dish of spider crab, peas, rhubarb, and caviar. And only seven to prepare Scottish langoustines with kohlrabi and green apple.
Ambitious refinement is, of course, a signature aspect of both Michelin-starred cuisine and the Alain Ducasse approach, so all these elements are a sign that the chefs are pulling no punches when it comes to presenting the cuisine which has earned them renown.
Hardcover. Color photographs throughout. 532 pages. In French.
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