par
Roellinger, Olivier, 1955-
Numéro de rayon préféré
DVD 641.5944 ROE
Date de publication
2003
Résumé
Regional cuisine is a recurring theme in French gastronomy, yet here in Roellinger's Brittany, it takes on an ever-changing, flowing, shifting dimension, inspired by the sea.
Format :
Livres
Pertinence:
50825.9141
par
Barbot, Pascal, 1972-
Numéro de rayon préféré
DVD 641.5944 BAR
Date de publication
2009
Résumé
When Pascal Barbot and Christophe Rohat opened Astrance in the fall of 2000, chef Barbot's fare took the culinary world by surprise with its freshness, fantasy, and festivity. Eight years and two - then three - stars later, the magic is still in the air.
Format :
Livres
Pertinence:
50825.9063
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par
Bras, Michel, 1946-
Numéro de rayon préféré
DVD 641.5944 BRA
Date de publication
2008
Résumé
Michel Bras had brought new meaning to what could be considered regional cooking: a cuisine de terroir which isn't tied to ritual and tradition, but symbolically brings the region to the plate.
Format :
Livres
Pertinence:
42525.0859
par
Guerard, Michel, 1933-
Numéro de rayon préféré
DVD 641.5944 GUE
Date de publication
2009
Résumé
One of the inventors of Nouvelle Cuisine, shaking up our habits in taste. Forty years later, his desire to "make food as a songbird sings" seems just as strong. Not surprising that he's remained a role model for new generations of chefs.
Format :
Livres
Pertinence:
42525.0820
par
Gagnaire, Pierre, 1950-
Numéro de rayon préféré
DVD 641.5944 GAG
Date de publication
2010
Résumé
Pierre Gagnaire whose restaurant is situated on rue Balzac in Paris is a singular chef. He prefers to work on posture and attitude. He creates in a continual flux : his menu changes every month and his dishes every day as he rethinks things standing in front of the oven in relation of the product, its energy and the person he's cooking for. - From WorldCat
Format :
Livres
Pertinence:
42525.0703
par
Troisgros, Michel, 1958-
Numéro de rayon préféré
DVD 641.5944 TRO
Date de publication
2007
Résumé
Well before many chefs of his generation, Michel Troisgros hit on a culinary practice and culture which today lie at the heart of world gastronomy. His cuisine is unrestrained and personal, bright and cheerful, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. This tasty yet minimalist cuisine is echoed in Paul Lacoste's meticulous direction, where the handsome lighting and smart photography make the film a pure delicacy. - From OCLC WorldCat.
Format :
Livres
Pertinence:
41500.3945
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