French Bourgeois Cuisine by JF Piège | Jean-Francois Piège

Bringing together the great classic recipes of the French culinary heritage, Le Grand Livre de la cuisine française, recettes bourgeoises et populaires is a bible of nearly 1,000 recipes that will quickly become a reference and a must-have in your kitchen.

From the most basic preparations such as vinaigrette, beurre blanc or mayonnaise, to the most elaborate dishes such as Sole meunière, rabbit terrine in jelly or Champvallon lamb chops, to those that have been forgotten such as wild salmon steak with cabbage, veal Grenadin with Zingara or Ambassadeur.

Through these recipes inspired by history and the territory, Jean-François Piège offers a book combining both production techniques and emblematic recipes of traditional French cuisine.

Augustus said Escoffier
"Good food is the basis of true happiness."

The Chef's ambition is always the same: to transmit, on all occasions, the desire to please through French cuisine.