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Le Grand Véfour cookbook highlights one of the oldest gourmet restaurants in Paris, which dates back to 1784. Chef Guy Martin earned the restaurant three Michelin stars, and shares more than 50 of the famed restaurant’s signature dishes, including Barbary duckling breast with fig confit, red kuri squash gnocchi, and beet-blackcurrant jus. Chef Andrew Black of Oklahoma City’s The Gilded Acorn, Black Walnut, and Grey Sweater calls the book, which also digs into the restaurant’s history and shares stories highlighting its cultural relevance, one of his favorite cookbooks. “I ate at this restaurant often during my working at the Ritz in Paris, and have specific memories of the garden there and how beautiful and inspiring it was,” says Black. “I find myself grabbing this book often, and every time I pick it up I always come away with new ideas and inspiration.”
LE GRAND VEFOUR
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