Doucet trained at restaurants such as Pierre Gagnaire and Apicius before teaming up with Yves Camdeborde on La Régalade, which has spawned a pair of sibling bistros in Paris as well.
A hunter since childhood, the chef offers here a combination of traditional French game recipes along with more innovative ideas. So that alongside dishes such as roasted woodcock and hare à la royale, you’ll find venison carpaccio, mallard consommé or stuffed wild goose neck. For each of the many game animals included, Doucet provides an extensive summary sheet of their characteristics, including where and when they are best hunted, as well as whether farmed specimens are available.
Hardcover. Color photographs throughout. In French.