Cuisine de Brasserie: 70 Recettes Pour Boire et Manger a la Francaise
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Brasseries have long defined the rhythm of Parisian life: bustling rooms filled with clinking glassware, mirrored ceilings, and steaming plates of blanquette or bouillabaisse. In Cuisine de Brasserie, the team behind the Nouvelle Garde restaurant group celebrates that tradition while rewriting it for a new generation.
This collection of 70 classic recipes includes favorites like saucisson brioché, œufs meurette, sole meunière, île flottante, and fraisier, all prepared with fresh, seasonal ingredients and unfussy precision. The food is rich in flavor, French in spirit, and made for cooks who value good sourcing and full tables.
Interwoven throughout are stories, reflections, and cultural notes on the enduring power of brasseries as places of hospitality, community, and style. Nouvelle Garde’s approach is both reverent and practical: honor the form, keep the lights on, and make room for everyone.
Cuisine de Brasserie is not about nostalgia, it’s about keeping the brasserie alive and open, three times a day, for whoever needs it.
Hardcover. Color photography throughout. In French.
An English-language translation of this book will be published in Fall 2025.
