Saisons
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After working for the likes of Alain Passard and Pierre Hermé, Cyril Lignac, who had trained in pastry, opened a small group of Paris restaurants, as well as a cluster of pastry shops. He draws on all of them in this stylish seasonal collection that features flavors from many cultures, with a strong emphasis on seafood.
The food is handsomely plated in a casual but sophisticated manner that displays great confidence. Lignac playfully updates fish and chips by swapping in eggplant tempura for fried potatoes. His lobster roll folds in green apple and avocado.
There is a wide range of cocktails as well, and of course, some gorgeous desserts, including fresh ricotta with rhubarb compote and a mille-feuille with caramelized pecans.
Hardcover. Color photographs throughout. In French.
