Author: Mathieu Pacaud 

Publishing House: Glénat

Publication Date: November, 2018

Description :Haute couture cuisine! The great book by Mathieu Pacaud marks a new turning point in the chef’s career and highlights a know-how nourished by multiple experiences for more than twenty years. After completing his apprenticeship in the mythical family restaurant L’Ambroisie, Mathieu Pacaud, born in 1981, held all positions in cooking and then became a chef alongside his father Bernard Pacaud in 2009. Imbued with the quest for excellence and the passion of high French gastronomy, Mathieu Pacaud is a bubbling artist who needs to create. He took off in 2015 and designed the two restaurants Hexagone and Histoires in Paris. He was immediately rewarded with a Michelin star for the first and two stars for the second. Still boiling, at the end of 2016, he takes over the famous Divellec. He will give new blood to the cuisine of the sea and his audacity will be rewarded with a star to the red guide six months after the opening of the restaurant. Parallel to his Parisian adventures, the chef reconnects with his Corsican roots and sets up an exceptional table for the summer months in the heart of the Murtoli estate in Sartène, where, again, a star is awarded to him. In 2018, the Mathieu Pacaud group became the owner of a real institution: the Apicius restaurant. At a time when the chef chose to concentrate on this prestigious house, Collection Mathieu Pacaud appears as the culmination of a fantastic ride. This beautiful book of 816 pages is the substance extracted from two years of cogitations of the chief and his teams. A synthesis of talents that is expressed through 350 recipes presented in the form of an primer by which Mathieu Pacaud makes us benefit from his contemporary vision of gastronomy.