Collection(s) : Wonderful
Paru le 17/01/2012 | Relié 140 pages
Tout public
photographs Didier Benaouda
In the heart of France's Mediterranean region, Provence is known for its mistral wind and sun-ripened produce. Dishes such as sardine quiche, ratatouille, guinea fowl with olives, pistou soup and lavender-flavoured creme brûlée create a feast of vibrant colours and bold flavours. Here, Christian Etienne, French Master Chef and heir to this rich culinary legacy, shares with us his knowledge and expertise of traditional Provençal cuisine. As the head chef of his Michelin-starred restaurant in Avignon, he reveals the secrets of his art and some of his best recipes to give us a glimpse of the real French Provence.
