Step-by-step process photographs accompany Chef Laurent Petit's recipes for 10 dishes that capture the culinary style he has made famous at the Michelin 3-star Clos des Sens in Annecy-le-Vieux. Not surprisingly for a restaurant located in a resort town near a lake, there is a great deal of fish. Among the dishes:
- Kohlrabi and saffron
- Monkfish and freshwater char with beluga lentils
- Barbecued pike with sorrel-spelt risotto
- Endive root with duck cracklings and citrus zest
A compact showcase for one of the foremost practitioners of the culinary arts in France.
In French. Padded hardcover. Color photographs throughout.