My French Cuisine at Le Poule au Pot

We have sold out of signed copies of this book. 

We have limited signed stock of two other recent books by Chef Piege:

Mon Répertoire de Recettes

Encyclopédie Culinaire des Territoires de France

Since 2018, chef Jean-François Piège and his wife Elodie have carried on the legacy of La Poule au Pot, the beloved Parisian institution near the former Les Halles markets—once the beating heart of French gastronomy and famously immortalized by Emile Zola. 

As only the restaurant’s third owners, the Pièges have worked to preserve its soul, serving comforting French classics like onion soup gratinée, shepherd’s pie, Bresse chicken with morels, and, of course, the namesake poule au pot.

This beautifully produced book, happily available in English, is what Piège calls “a tribute to slow cooking and regional flavors.” With nearly 100 recipes, it offers everything from deviled eggs to beef bourguignon, cheese soufflé to bouillabaisse, gratin dauphinois to mirabelle plum tart.

Alongside iconic dishes, Piège shares fundamental techniques—from caramel and béchamel to shortcrust pastry—making this both an inviting read and a practical kitchen companion for anyone who loves the spirit of French bistro cooking

Paperback.  Color photographs throughout. In English.