OP: Eric Briffard Le Cinq
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Glénat, 2012. Hardcover. Near Fine in jacket. First printing.
Food writer and journalist Chihiro Masui and photographer Richard Haughton have made a career of collaborating on some of the most visually arresting professional cookbooks we see come through the door at Kitchen Arts and Letters.
This 2012 monograph from the peak of chef Éric Briffard’s six year stint at Le Cinq, the restaurant in Paris hotel Four Seasons George V, is one of the duo’s earliest but a remarkable example of their ability to capture the thrill and vibrance of a perfectly executed plate of food.
Éric Briffard (1961– )—who once worked under Joël Robuchon, his influence unmistakable here—organizes his menu by season with strong emphasis on produce.
Spring offers a dish of Provencal asparagus spears with gnocchi and fresh almonds. Summer is represented by steamed cod adorned with apricot and a sunlike dehydrated squash blossom, mounted with burrata and black olive. Earthy cèpes cooked in fig leaves and finished with cured duck shavings capture the flavors of autumn. And smoked salmon ravioli, served over a watercress veloute and topped with caviar, offer the warming and festive quality of the winter months.Ours is the original French language first printing in Near Fine condition with a Near Fine jacket. Anyone familiar with the later reprint will take note that this one is also larger in format (14.25” x 11”). Stunningly designed with black and white photos on matte stock, color photography on glossy. Gold foil edges.