Guy Savoy cuisine les écrivains : XVIIIe siècle

Description

Auteurs : Gilles Chesneau, Anne Martinetti, Guy Savoy

Who has never had their mouth water while reading the description of a feast in a novel, a story, or a poem? Michelin-starred chef Guy Savoy presents the third volume of his series combining cuisine and literature, much to the delight of our taste buds.

Leafing through Voltaire's tales, Beaumarchais' plays, Laclos' novel and many other 18th-century classics, the French chef returns with anecdotes about the cuisine of the time and, above all, with the incredible recipes described in these masterpieces, adapted to our era.

Some recipes from the book: chicken wings and poached eggs in broth; royal nettle soup; skate in kohlrabi salad; Jerusalem artichoke and foie gras cake with black truffle; oyster crépinettes; marinated Banka trout salad; chilled pea soup; salted poupelins; warm potato salad with crispy veal feet and tongue; brill with salicornia; grilled mackerel à la maître d'hôtel; roasted monkfish with cockles; cauliflower in a fine green curry brandade; endives with ham; vol-au-vent with sweetbreads and truffles; roasted rabbit leg stuffed Berry-style; coq au vin; pigeon pie; pork rouelle; Dombes duckling; roasted pineapple with spices and flambéed; French meringues with double cream from Bresse; madeleines with Tahitian vanilla and chocolate; baba bouchon with sweet Jurançon wine; conversation tart.

List of authors: Voltaire, Choderlos de Laclos, Beaumarchais, Leprince de Beaumont, Casanova, Rousseau, Marivaux, Germaine de Staël, Montesquieu, Diderot, Sade.