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Jean-François Piège

Jean-François Piège

English Language ｜ Hardcover ｜ 2014 ｜ 240 pages ｜ 31×24 cm

Publisher　 Flammarion
Author 　 　Jean-Francois Piège (Author)
ISBN 　9782080202123

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NT$2,370
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Book Description

Created by Michelin two-star chef Jean-François Piège, this culinary volume offers a complete insight into the creative philosophy he practices at his top-tier Paris restaurant. Featuring more than 300 recipes, the book is built around the concept of “key ingredients,” demonstrating how a single ingredient can be expanded into richly layered, distinctive, and inventive menus.

Renowned for his unconventional and forward-thinking approach to cuisine, Jean-François Piège invites diners to select a featured ingredient from his menu, which he then reinterprets with exceptional refinement and imagination. This book follows the same creative logic, breaking dishes down into modular building blocks that can be freely combined. Both professional chefs and passionate home cooks are encouraged to rearrange and compose menus according to their own style and inspiration.

The recipes span both savory dishes and desserts, featuring classic and innovative creations such as white asparagus with smoked salmon and horseradish cream, peanut crisp with aniseed-flavored line-caught pollock, black truffle scallops, a carbonara with inverted proportions of bacon and pasta, beef or chicken with morel sauce, bergamot custard, and cherry tarte tatin. Together, these dishes highlight the chef’s deep understanding of flavor structure and creative balance.

Beyond its culinary content, the book is produced to the highest standards, featuring cloth binding, three different paper stocks, five-color printing, and a comprehensive index. More than just a cookbook, it is a thoughtfully crafted guide to creative thinking in cuisine, ideal for professional chefs, advanced cooking enthusiasts, and readers passionate about French gastronomy.

Book Details

Author: Jean-François Piège
Publisher: Flammarion
Dimensions: 31 × 24 cm
Binding: Hardcover
Pages: 240 pages

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