4 seasons at table nº 5 (English) - - Great chefs - French chefs - Yannick Alléno
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4 seasons at table nº 5 (English)

Le Meurice. Paris
4 seasons at table nº 5 (English)
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69,54 €

Author: Yannick Alléno, Kazuko Masui
Paul Bocuse (foreword), Philippe Barret and Ryusuke Hayashi (photographs)
Availability: a consultar
Language: Inglés
Format: Tapa dura, 272 pp, 25x32,5 cm
Publisher: Glénat, 2007, 9782723461436
Features: Fotografías a color
Publisher review:
Kazuko Masui, a Japanese journalist, was captivated by Yannick Alleno’s cuisine and soon became a regular visitor to Le Meurice. Each dish tells a tale, a tale shared by its creator and his guests. Here is an invitation to discover 80 recipes, reflecting the changing colours of the four seasons.

- Foreword, Paul Bocuse.
- The chef and I.
Between ourselves
- Autumn.
- Winter.
- Spring.
- Summer.
- Maestro.

About the author:
Having trained at the hotel school in Saint-Cloud, Yannick Alléno began his culinary career in the pastry section at the Lutétia.
After this essential and important step, he turned towards the kitchens. From commis to assistant chef, then section head and assistant chef, he became head chef at the Scribe hotel in 1999 before joining Le Meurice in 2003.
At the same time, he entered numerous famous cookery contests, winning the international Paul Louis Meissonnier prize in 1995, the Chapel trophy in 1998 (French award for artistic cuisine) and the Bocuse d’Argent in 1999 making him the world vice-champion of cuisine. He is currently head chef at Le Meurice and was recently awarded his third Michelin star. He heads a team of 70 chefs and is one of the keystones of French cuisine. He is author of:
- 4 seasons at table nº 5 (in French 4 saisons à la table nº 5).
- 101 créations.
- Le carnet des tapas des montagnes.
Kazuko Masui moved to Paris in the 1970s, where she became acquainted with the delights of Frech cheese at her local fromagerie, the owner of which eventually became her tutor. She has spent much time traveling around France with her photographer and co-author, and tasted over 1,000 cheeses. She has written other books on French food, and in 2004 published a book on sushi. She is co-author of:
- French cheese (in Spanish Quesos franceses, in French Les fromages).
- 4 seasons at table nº 5 (in French 4 saisons à la table nº 5).
- 101 créations.
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