![Image de couverture de L'atelier of Alain Ducasse : the artistry of a master chef and his protégés / foreword by Patricia Wells ; introduction by Jean-François Revel ; text by Bénédict Beaugé ; photographs by Hervé Amiard ; [English translation by Isabel Varea].](/client/assets/5.1326/ctx//client/images/no_image.png "Image de couverture de L'atelier of Alain Ducasse : the artistry of a master chef and his protégés / foreword by Patricia Wells ; introduction by Jean-François Revel ; text by Bénédict Beaugé ; photographs by Hervé Amiard ; [English translation by Isabel Varea].")
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Numéro de rayon | Type de documentation | Copier | Emplacement en rayon | Statut |
|---|---|---|---|---|
| 641.5944092 BEA | Book | 1 | Standard shelving location | Recherche en cours... Inconnu |
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Résumé
Résumé
Alain Ducasse is regarded one of the most dynamic modern French chefs. He was the youngest chef ever to earn three stars in the Michelin guide for his restaurant Louis XV in Monte Carlo, and his cuisine has long been considered to be one of the best reflections of the Mediterranean culinary tradition. In August 1996, he took over Joel Robuchon's restaurant in Paris - now called Alain Ducasse - where he again earned three stars.
Notes de l'auteur
ALAIN DUCASSE Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France's most prestigious restaurants : the Louis XV-Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles : relaxed, spontaneous Mediterranean cookery and rigorously classic cuisine of the French capital. He has already published La Riviera d'Alain Ducasse (Albin Michel) and Mediterran'es, cuisine de l'essentiel, published by Hachette. JEAN-FRAN?OIS REVEL A graduate of the prestigious ?cole normale sup'rieure, professor of philosophy, writer and journalist, Jean-Fran'ois Revel has written numerous philosophical and political works. Formerly literary advisor to several publishing houses and editor of L'Express, he is now a columnist for Le Point and a contributor to RTL. A member of the Club des Cent, the celebrated gastronomic society, he contributed to Les Fran'ais ? table, published by Hachette in 1997. Revel was awarded the Prix Ch'teaubriand for his lifetime's work and admitted to the Acad'mie Fran'aise. HERV? AMIARD Specializing in the art of living and gastronomy, Herv? Amiard's publications include Portrait de chefs (?ditions Contrejour), Les Dimanches de Jo'l Robuchon, Les Dimanches de Bernard Loiseau (?ditions du Ch'ne) and L'art de vivre de Jo'l Robuchon, published in Japan. He also mounted the first food photography exhibition in 1991 for the American Society of Professional Photographers in Paris. His black-and-white photo-reportages were displayed at the eighth Visa pour l'image exhibition in Perpignan. He was awarded the James Beard Foundation prize for Best Photography for Jo'l Robuchon's Cooking through the Seasons.
Critiques (1)
Critique du Library Journal
Alain Ducasse is freqently referred to as "the six-star chef," because he has accomplished the seemingly impossible, gaining the Michelin Guide's top three stars for both Louis XV, his restaurant in Monte-Carlo, and Restaurant Alain Ducasse, his more recent Paris venture. Part of his success stems from his culinary vision, but part of it can be traced to his ability to train his gifted young chefsDotherwise, it would be impossible to maintain such high standards at two restaurants simultaneously. In recipes organized by ingredient, from "Olives and Olive Oil" to "The White Alba Truffle," this lavishly illustrated volume showcases the talents of five of Ducasse's young protgs, including two in the United States, at the Ritz Carlton in San Francisco and at the Mirage in Las Vegas. Each section starts with a recipe from Ducasse, with step-by-step technique photos, and follows with one recipe from each chef, shown in full-page color photographs. Ingredients and demanding recipes will make this more valuable as a source of inspiration than as a book to cook from; for larger collections where chef's books are popular. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table des matières
| The Atelier |
| Products And Producers |
| Vegetables |
| Recipes |
| Olives And Olive Oil |
| Mediterranean Vegetable Pithiviers with Black Taggiasca Olives and Tomato SyrupA. Ducasse |
| San Remo-style Salt Cod and Mesclun with Fried Baby Squid and CrostiniF. Cerutti |
| Potato Millefeuille with Black Olives, Spider Crab Meat and Coral VinaigretteJ-L. Nomicos |
| Olive-stuffed Squab with Olive and Cep SauceJ-F. Piege |
| Zucchini Ravioli with Olives, Marinated Tomatoes, Olive Oil and Green OnionsS. Portay |
| Calf's Cheeks with Olives and Swiss ChardA. Stratta |
| Asparagus |
| Roast Asparagus Sprinkled with Parmesan Cheese, with Savory Beef and Olive Jus and Bone MarrowA. Ducasse |
| Early Purple Asparagus, Spring Leeks and Late-season Black TrufflesF. Cerutti |
| Cooked and Raw Green Asparagus Tips with Warm Oysters and WinklesJ-L. Nomicos |
| Charcoal-grilled Villelaure Asparagus, Egg Polignac and Truffle EssenceJ-F. Piege |
| Roast Asparagus Parmesan, with Steamed Morels au naturel and Poached EggS. Portay |
| Glazed Asparagus and Veal Sweetbreads Fricassee with Sherry VinegarA. Stratta |
| Wheat |
| Semi-dried Pasta with Cream Sauce, Truffles, and Ragout of Cockscombs and Chicken KidneyA. Ducasse |
| Spelt Soup with Ewe's Milk Curd Cheese and Mature PecorinoF. Cerutti |
| Golden Galette with Cooked and Raw Black Truffles and Celery Root with Perigueux SauceJ-L. Nomicos |
| Upside-down Wild Strawberry TartJ-F. Piege |
| Champagne-grape Marmalade Tartlets with Crisp Puffed Wheat Cookies and Wheat NougatineS. Portay |
| Mascarpone Ravioli with Spinach, Chanterelles and Parmesan CheeseA. Stratta |
| The White Alba Truffle |
| Bresse Chicken Cooked in a Pig's Bladder, with Albufera Sauce and Stewed VegetablesA. Ducasse |
| Mona Lisa Potato Gnocchi with Alba TrufflesF. Cerutti |
| Caramelized Spit-roasted Winter Vegetables, Arugula and Grated White TruffleJ-L. Nomicos |
| Veal Sweetbreads, Swiss Chard au gratin and Grated Tuber magnatum picoJ-F. Piege |
| Poached Egg Topped with Grated White Truffle, with Ragout of Calf's foot and Veal Sweetbreads, Baby Onions and Horns of PlentyS. Portay |
| Scallops with Celery Root and White TrufflesA. Stratta |
| Sea Bass |
| Sea Bass Steaks with Leeks, Potatoes and TrufflesA. Ducasse |
| Fried Mediterranean Bass, Prickly Artichokes and Anchovy ToastF. Cerutti |
| Sea Bass Steaks, Shrimps and Ratte Potatoes with CaviarJ-L. Nomicos |
| Sea Bass with Spider Crab Jus and Seafood GarnishJ-F. Piege |
| Sea Bass and Bacon Tournedos Meuniere, with Green Lentils and Crispy Bacon GarnishS. Portay |
| Sea Bass with Mediterranean Vegetable Salsa and Bouillabaisse SauceA. Stratta |
| Turbot |
| Breton Turbot with ShellfishA. Ducasse |
| Spit-roasted Turbot Steaks with Lemon Salsa and Swiss ChardF Cerutti |
| Fillets of Turbot Studded with Lemon Confit, Clams, Artichokes and Samphire au naturelJ-L. Nomicos |
| Breton Turbot with Champagne Sabayon Glaze, Asparagus and CrawfishJ-F. Piege |
| Turbot Steaks, Potatoes, Tomatoes, Onion and Basil Baked in an Earthenware DishS. Portay |
| Turbot with Braised Celery, Black Truffles and Potato PureeA. Stratta |
| Lamb |
| Spit-Roasted Suckling Lamb, Seasonal Vegetables and Dried Fruit CondimentA. Ducasse |
| Roast Lamb with Parmesan Fennel, Green Onions and Baby Fava Beans Sauteed with SavoryF. Cerutti |
| Rack of Lamb with Spiced Souris and SweetbreadsJ-L. Nomicos |
| Roast Pyrenean Suckling Lamb with Lamb's Liver Ragout and Red PepperJ-F. Piege |
| Roast Fillet of Lamb with Glazed Lamb Ribs, Potatoes Roasted with Bacon, Tomato Confit and Green OnionsS. Portay |
| Rack of Lamb in a He |