The enthusiastic response to this dramatic book is further proof, if any were needed, that the Montreal restaurant scene is home to a number of strongly talented chefs. Laprise’s ambitiously elegant fare draws strongly on local foods, but his creative treatment and presentation reveal a very international awareness of the work of other leading chefs. This is well demonstrated by his daikon rolls with confit salmon; pressed foie gras with brandied endives and grapefruit confit; princess scallops with apples, radishes, and barley grass. Extraordinary photography underscores the beauty of this cooking.
Hardcover. Color photographs throughout.