Mange Tout: Bistro Cooking with a Modern Twist

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9780091950477: Mange Tout: Bistro Cooking with a Modern Twist

Beetroot Ravioli, Sour & Spicy Wet Roast Pork Belly with Pickled Cabbage—French bistro food is reinvented using fresh ingredients, simple flavors, and bold combinations

Bruno Loubet's cooking is sublime and unique, drawing on the classics of the French bistro menu but each dish is given a modern twist. This collection is inspired by his own upbringing and travels, and combines the traditional and familiar with ideas and ingredients taken from around the world. With dishes including Whole Artichoke Bake with Goats' Cheese, Slow-Baked Onions in their Skins with Cheddar & Sage, Stilton Fritters with Pear and Sour Honey, Sweet Soy Braised Beef Cheeks with Mango Salad, Crepes Suzette with a Touch of Cardamom, and Grand Marnier Eclairs, Bruno offers a delicious mix of accessible and aspirational, all delivered with a dash of Gallic flair. Includes metric measures.

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About the Author:

Bruno Loubet has worked with Pierre Koffmann at La Tante Claire and with Raymond Blanc at the two Michelin-starred Manoir aux Quat'Saisons. He earned a Michelin star as head chef at the Four Seasons, Inn on the Park, before opening Bistrot Bruno, L'Odeon, and Bistrot Bruno Loubet at The Zetter Hotel.

Review:

"Bruno Loubet's return to Britain is the most exciting comeback since Jesus appeared on the road to Emmaus just hours after the Crucifixion and said `It ain't over till it's over'." -- Giles Coren * The Times * "Welcome back, Bruno, we needed you." -- A.A. Gill * The Sunday Times *

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