Born into a famed Paris restaurant family—his father Bernard has held three Michelin stars for L'Ambroisie since 1988—Mathieu Pacuad has run two restaurants of his own, Hexagone and Histoires, taken over the kitchen at Divellec, and most recently, revived Restaurant Apicius. T
his vast (816 pages) work reminds us strongly of Yannick Alleno's Ma Cuisine Française; it is a similarly gorgeous encyclopedia of culinary creativity. Recipes are arranged alphabetically by primary ingredient and each is accompanied by a beautiful photograph of the plated dish.
The book is printed on a rich, matte stock that allows colors to pop without seeming artificial. We have not determined precisely what future volumes will contain, other that further demonstrations of the chef's creativity. And we suspect that as with Alleno's Ma Cuisine Française, availability for this book will be brief.
In French. Hardcover. 11" x 14" x 3". Color photographs throughout.