À la table des Présidents celebrates the pleasures of dining, as gastronomy is an integral part of diplomacy. The book invites readers to discover stories and menus, igniting their desire to go further in the discovery of what receptions are like at the presidential palace.

Chef Gomez, who has been leading the kitchens of the French Presidential Palace since 1997, was awarded several titles such as ‘Food person of the year’, ‘Meilleur Ouvrier de France’ when he was just 25 years old, Knight of the Order of Merit in 2011..etc.

With “À la table des Présidents” , Chef Guillaume Gomez recounts the hosted receptions with sensitivity and suggests, for each menu, his own interpretation of a dish using more personal recipes. He reveals the proposed menus and themes for each reception at L’Elysée, taking readers behind the scene, in the kitchen. In this book, he offers over fifty new recipes concocted and commented on by him. In one of the chapter, he highlights even the menu of the reception hosted by General de Gaule in honor of Lebanese President Charles Hélou, May 5 1965.