- Step-by-step
Paru le 06/03/2013 | Broché sous étui 351, 62 pages
Tout public
photography Richard Haughton
At last ! The long-awaited book from Astrance will take you backstage into a world at the forefront of innovative contemporary cuisine. The extraordinary images, recipes and detailed descriptions found in this unprecedented volume will provide you with a visual taste of Chef Pascal Barbot's creations.
Astrance is the most difficult three-star Paris restaurant in which to obtain a reservation... It is ranked each year among the top 20 restaurants of the world by Restaurant Magazine.
