With the four-volume series Délices de France - Dine with France's
Master Chefs we invite you to discover for yourself the highlights of French cooking.
There are creations in this series from these wonderful pastry chefs:
Lionel Accolas. Nicolas Albano. Marcel Benoit. Michel Bignon. Aimé Bizé.
Luce Bodinaud. Jean-Claude Bon. Jean Bordier. Michel Boureaud. Jacques Chibois.
Marc Daniel. Francis Delage. Ginette Delaive. Joseph Delphin. Francis Dulucq.
Daniel Dumesnil. Robert Dupuy. Maxime Durand. Roland Durand. Odile Engel.
Jean-Francois Ferrié. Charles Floccia. Roland Gauthier. Pierre-Jean and Jany Gleize. Charles and Philippe Godard.
Lionel Goyard. Bernard Hémery. Bernard Huguet. Jean-Pierre Lallement. Serge de la Rochelle.
Jean-Michel Lebon. Jean Lenoir. Bernard Mariller. Manuel Martinez. Paul-Louis and Michel Meissonnier.
Christian Métreau. Daniel Nachon. Jean-Luis Niqueux. Alain Nonnet. Angelo Orilieri. Claude Patry.
Christian Ravinel. Claude Ribardiere. Armand Roth. Roger Roucou. Gérard Royant. Georges-Victor Schmitt. Pierre Sébilleau.
Philippe Segond. Dominique Toulousy. Gilles tournadre. Jean Vettard. Huguette Zarka.
From traditional dishes to more recent culinary innovations, this stunning book contains
recipes focusing on the fruits of the sea from some of France's most celebrated chefs.
As in the other books in this series, full-color photographs show the finished plated meal,
with all the trimmings, and including the garnish. Freshwater and saltwater fish are included, as well as shellfish and crustaceans.
More than 100 recipes plus 12 basic recipes are included. Instructions for accompaniments and sauces are also given.
Considering the popularity of fish and seafood today, the unbelievably creative and diverse ideas in this book will certainly stimulate the chef and the menu.
Every chef needs this book!
A few of the creations:-
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