Beetroot Ravioli, Sour & Spicy Wet Roast Pork Belly with Pickled Cabbage-French bistro food is reinvented using fresh ingredients, simple flavours, and bold combinations
Bruno Loubet's cooking is sublime and unique, drawing on the classics of the French bistro menu but each dish is given a modern twist. This collection is inspired by his own upbringing and travels, and combines the traditional and familiar with ideas and ingredients taken from around the world.
With dishes including Whole Artichoke Bake with Goats' Cheese, Slow-Baked Onions in their Skins with Cheddar & Sage, Stilton Fritters with Pear and Sour Honey, Sweet Soy Braised Beef Cheeks with Mango Salad, Crepes Suzette with a Touch of Cardamom, and Grand Marnier Eclairs, Bruno offers a delicious mix of accessible and aspirational, all delivered with a dash of Gallic flair.
Includes metric measures.
About the Author
Born in Bordeaux, Bruno Loubet first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. He returned to London as Head Chef at the Four Seasons, Inn on the Park, where he earned a Michelin star within the year, before opening Bistrot Bruno in Soho (The Times Restaurant of the Year 1993). Following the success of Bistrot Bruno, he opened L'Odeon in 1995 (The Times Restaurant of the Year 1996). In 2001 Bruno moved with his young family to Brisbane, Australia. He returned to London in summer 2009, helping Pierre Koffmann run his near legendary pop-up restaurant on the roof of Selfridges, before opening Bistrot Bruno Loubet at The Zetter Hotel in February 2010.
Number Of Pages: 256
Published: 6th June 2013
Publisher: Ebury Publishing
Country of Publication: GB
Dimensions (cm): 25.3 x 19.8 x 2.7
Weight (kg): 1.22
Edition Number: 1