Poitiers-born culinary legend Joël Robuchon knows his way around the French gastronomic map better than most. He absorbed ingredients, recipes and techniques from places as far afield as Paris, Brittany and the Vosges during his formative years – a period when he also learned the importance of ‘rigour and curiosity’.

Consequently, Robuchon and co-author Bienassis, another gastronomic specialist, are well placed to guide us on an in-depth tour of France’s regional food heritage.

Whittling down an initial ‘wish list’ of 2,500 recipes, the duo have included the crème de la crème, which range from true classics (Cassoulet Toulousain, Daube de Boeuf) to lesser-known gems (Rigodon, a Burgundian dessert, and Goyère, a savoury tart with Maroilles cheese from the Nord-Pas-de-Calais). A tome borne of dedication that’s packed with inspiration.

French Regional Food by Joël Robuchon & Loïc Bienassis. List price is €34. 312 pages. Published by Frances Lincoln

This book is available at the France Today bookstore

From France Today magazine

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