The cuisine of the 5 seasons of Pierre Gagnaire NE

Author: Pierre Gagnaire

Publishing House: Solar

Publication Date: 2016

Description : A true cooking artist, Pierre Gagnaire puts his gastronomy within everyone’s reach, adapting his best recipes for the general public, from starter to dessert. The book consists of 30 menus, or 90 recipes, and is divided into 5 seasons; for Pierre Gagnaire, the year is divided into 5 periods and not 4, the beginning of spring being in itself a fifth season! For each season, it offers 6 menus respecting the freshness of the products and the balance between the 3 dishes that compose them. Thanks to his talent as a teacher, the most impressive recipes become easy to make! Veal pot-au-feu with star anise, whole endive stuffed with dried apricots and blond grapes, sole terrine with leeks, meat pithivier, ouf à la berrichonne, large gnocchi of peas broken with ceps . the salty comes with maestro but remains accessible to all amateurs, even the less experienced! As for desserts, from local cakes to the most sophisticated sweets, they escape the imagination of Pierre Gagnaire before our eyes to take the form of recipes that everyone can concoct. Vanilla roll cookie, emulsified strawberry juice, Campari fruit salad, lemon tile, pink grapefruit jelly. each season its favourite fruit and desserts.  At the head of restaurants located all over the world, from London to Dubai via Las Vegas and of course Paris (at Balzac), Pierre Gagnaire represents the excellence and creativity of French cuisine, recognized by the whole world as an outstanding chef.