Intro -- COVER -- TITLE -- INTRODUCTION -- CONTENTS -- LIBERTÉ. ÉGALITÉ. FRUGALITÉ. -- AIR-DRIED BEEF AND KIMCHI -- SEAWEED AND TOFU BEIGNET, YUZUKOSHO AND LIME MAYONNAISE -- PICKLED COCKLES -- CARROTS, YOGHURT AND PRAWN FLOSS -- DUCK CONFIT CROQUETTES -- SAUSAGE, SMOKED HERRING ROE AND HORSERADISH MOUSSE -- CRISP CHICKEN SKIN, ROSEMARY MASCARPONE AND BACON JAM -- SALT AND VINEGER CRISPS -- PUFFED RICE, SASHIMI AND SMOKED BUTTER -- STEAMED OYSTERS AND AGED APPLE CIDER EMULSION -- MARINATED SARDINES, POACHED WHITE ASPARAGUS AND TRUFFLE -- PRAWN, RED CAPSICUM AND LARDO DI COLONNATA -- BARBECUED SCALLOPS WITH SEAWEED GREMOLATA -- QUI VIENT DU CŒUR -- SHAVED CALAMARI, OYSTER CREAM AND FERMENTED APPLE JUICE -- CHEDDAR FARINETTE, SNAIL BOURGUIGNON, PICKLED LOQUAT -- HEIRLOOM PEACH, TOMATO GAZPACHO AND HERBS -- BLACK TREVALLY ROE, SEA URCHIN, GREEN ALMOND ESSENCE AND SEABLITE -- SOUSED MACKEREL, BURNT APPLE AND DILL -- CHICKEN LIVER, ASPARAGUS, GOLDEN RAISINS AND TOAST -- MACKEREL, TOMATO WATER AND RASPBERRIES -- SMOKED WAGYU, OYSTERS AND GREENS -- HALIBUT CONFIT WITH FERMENTED CORN -- SMOKED EEL WITH BURNT ONIONS -- WHOLE ROASTED PORCINI MUSHROOMS WITH PINE NUT PICADA -- SUR LE PASS -- DUTCH CREAMS, BONE MARROW, AIR-DRIED TUNA AND COFFEE -- STEAMED MUD CRAB, SILKY MACADAMIA AND CHAMOMILE -- VENISON TARTARE -- QUAIL, BREAD SAUCE AND CHERRIES -- OCTOPUS IN COCONUT MILK, RED ONION CEVICHE, PLANTAIN CHIPS -- KING SALMON CONFIT, LEEKS AND EGGS -- HALIBUT WITH OYSTER MUSHROOMS AND LEEKS -- VEAL TONGUE WITH PEA ICE -- GLOBE ARTICHOKE SOUP, SCALLOPS AND TRUFFLE -- SMOKED EEL, CARROT AND CHAMOMILE -- CUTTLEFISH, CLAMS AND FIGS -- PORK SHOULDER TERRINE, KIMCHI PUREE, CUCUMBER PICKLE AND LOBSTER CRACKER -- SMOKED BONITO, SALTED GRILLED PLUMS AND ONION -- CUISINIERS REBELLES -- PRAWN CEVICHE, PONZU AND FOIE GRAS PARFAIT -- MONKFISH BOUILLABAISSE -- SOLE MEUNIERE.

SNAIL AND GARBANZO -- GRILLED LANGOUSTINE, WITH POTATO AND BEEF PUREE, CORN AND SOFRITO -- RABBIT, BEER GRAINS, WHITE CARROT AND SAMPHIRE -- SHIO KOJI BARBECUED DUCK HEARTS WITH HORSERADISH -- STEAMED HAPUKU, WILD NETTLE AND TOASTED RYE BUTTER -- STINGRAY, SPICED CRAB SOUP AND GIROLLES -- LAMB LEG TARTARE WITH SMOKED CAPSICUM AND SHICHIMI TOGARASHI -- SKEWERED LAMB SWEETBREADS, SUN-DRIED TOMATOES, EGGS AND BUTTON MUSHROOMS -- BEETROOT RISOTTO -- LE BORD -- ROAST CABBAGE, MUSSEL BUTTER, POMELO AND BONE MARROW -- LAMB BREAST, PEAS, CARROTS AND MINT SAUCE -- BUTTERNUT SOUP, BRAISED PORK BELLY AND TOASTED BUCKWHEAT -- SHORT RIB OF BEEF, CHILLED NORMANDY APPLES, COUNTRY STYLE APPLE CIDER JELLY -- FLAT IRON STEAK, ANCHOVY, CRACKLING AND PEPPER SAUCE -- BABY LAMB LEG COOKED ON STRING, CHAR LEEKS AND CRISP SALTBUSH -- DUCK, GOLDEN BEETS, DANDELION AND SPROUTED WHEAT -- POACHED CHICKEN, SHAVED ARTICHOKE, RICOTTA AND AVRUGA -- PARSNIP RISOTTO, WALNUT, APPLE AND HORSERADISH -- PIGEON, YEAST SOUBISE AND BLUEBERRY WHEY COMPOTE -- AVANT-GARDE -- SLOW-ROASTED SHOULDER OF LAMB, SMOKED POTATOES AND MINT SAUCE -- STEAK DIANE, CHARRED ONION, POTATO FONDANT, PEPPERCORN AND BONE MARROW CROQUETTES -- COD, PEA PUREE AND CRAB -- MARBLED CALOTTE, SHISO DRESSING AND WASABI -- DEXTER BEEF SIRLOIN, SNAIL PERSILLADE, TRUFFLE CREAMED POTATO AND SCORCHED ONIONS -- SALT-BAKED SALMON -- CELERIAC, ROSEMARY AND PINE NUT CAPPELLETTI, BOTTARGA AND PINE TREE OIL -- 45-DAY DRY-AGED BEEF, SWEET ONIONS, PICKLED CHERRIES,FETA AND COLATURA -- CHICKEN BAKED IN HAY WITH CHICKEN FAT RICE -- BRAISED VEAL NECK, PUMPKIN AND SMOKED RICOTTA -- SADDLE OF RABBIT WITH SHOULDER AND LEG COTTAGE PIE -- LA POÉSIE COMESTIBLE -- RICOTTA, PLUMS AND LAVENDER -- BURNT KUNZEA BLOSSOM CREAM -- ICED LEMON PARFAIT, CONFIT FENNEL AND RASPBERRIES -- FROZEN CURD, MANDARIN AND FENNEL.

TONKA BEAN ICE CREAM, HAZELNUT CHOCOLATE, COOKIES AND BRITTLE -- WARM PEAR CAKE AND LICORICE ICE CREAM -- POOR KNIGHTS OF WINDSOR -- RHUBARB MADELEINES -- SWEET CORN AND APRICOT CUSTARD, APRICOTS, CORN CAKE AND SALTED ALMOND TOFFEE -- SPICED DOUGHNUTS, BLOOD ORANGE CURD AND WHEY BUTTERSCOTCH -- PANDAN ICE CREAM, TOASTED MILK AND MALT -- QUINCE AND EARL GREY -- SUMMER CHAMOMILE SEMIFREDDO, LICORICE ICE CREAM AND LEMON BALM MERINGUE -- FRENCH TOAST, PRUNES AND FERMENTED MILK ICE CREAM -- FENNEL STRAWBERRIES, STRAWBERRY GRANITA AND SOUR CREAM -- LEMON AND YUZU CURD, COCONUT SORBET AND SPICED RUM -- CARAMELISED PINEAPPLE, PINE NEEDLE SYRUP AND PINE NUT BRITTLE -- CARROT CAKE, HONEYCOMB AND CARDAMOM CARAMEL CREAM -- PEAR, CHOCOLATE AND CELERY -- ACCOMPAGNEMENT -- KETCHUP -- SMOKED VEGETABLE HOT SAUCE -- HAZELNUT OIL -- PINE TREE OIL -- BAY LEAF OIL -- GREEN ALMOND ESSENCE -- DASHI STOCK -- CHICKEN JUS -- BEEF JUS -- DATE JAM -- PICKLES -- BUCKWHEAT NOODLES -- GREENS WITH HORSERADISH CREME FRAICHE DRESSING -- CARROT, BEET, PERSIMMON SALAD -- BLACK GARLIC PUREE -- THE CHEFS -- GLOSSARY -- INDEX -- ACKNOWLEDGMENT -- COPYRIGHT -- BACK COVER.