A la Table de Molière
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Journalist Valérie Duclos explores the plays of Molière in search of the foods, banquets, and culinary references scattered throughout his work, pairing passages from the playwright’s comedies with original recipes by some of Paris’s leading chefs. The result is a literary and gastronomic homage that connects seventeenth-century French culture with contemporary restaurant cooking.
Instead of recreating seventeenth-century recipes, the participating chefs use Moliére’s writing as a starting point for contemporary dishes. Contributions include desserts by François Perret and Pierre Hermé alongside savory creations from Guy Martin, Julien Sebbag, Bertrand Auboyneau, Alessandra Montagne, Benoît Castel, and others.
Elegantly illustrated, this is a celebration of both the enduring appeal of Molière and the creativity of today’s Parisian culinary scene, inviting readers to experience French literature through the pleasures of the table.
This book has companion volume: A la Table de Flaubert.
Hardcover. Color photographs throughout. In French.
Published on January 7, 2022
