Eric Pras: Transmission at the heart of ma kitchen | Hélène Luzin, Philippe Toinard, Sandrine Giacobetti, Éric Pras

Transmission at the heart of ma kitchen

Marinated and crispy langoustines; Roasted suckling lamb with caramelized garlic; Morels tart, herb vegetable garden and poached egg: let's enter Éric Pras' cuisine through the taste, that of a virtuoso and humble chef, whose words are rare. Its flavours, imbued with innovation and comfort, have met the heritage of the century-old Maison Lameloise where it works in Burgundy. One ma another word: sharing.

In this book, Éric Pras wants to make his recipes accessible to as many people as possible. He offers 30 recipes from the restaurant in la maison, to offer the taste emotions of gastronomy in the heart of the home. His dishes paint a sensitive portrait of the cook, animated by reports from producers (saffron, red fruits, etc.) and the testimonies of chefs who have marked his career, revealing all his know-how and creative generosity.