Chefs, Saveurs, Champagne
By Ragnar Fridriksson
An odd book in some ways. First: written by an Islander living in Champagne. Second, a strange mix of recipes, portraits, pictures and publicity for champagne. But if you disregard that (perhaps in particular the publicity for various champagne producers) the book is very charming. Each chapter presents an outstanding chef. All run famous restaurants where champagne is served (and other things too). Lots of beautiful pictures, especially the portraits of the chefs, and many mouth-watering recipes from the restaurants that are featured. But sometimes it also shows one of the strange (and in our opinion, less attractive) aspects of today’s “haute cuisine” (both French and international): the food is sometimes presented on the plates looking more like abstract compositions of art rather than being meant to be eaten… But that’s mostly the occasional oddity in the book. Instead, let yourself be inspired by the many recipes and stories about outstanding restaurant personalities.
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