At the Crillon and at Home

At the Crillon and at Home

Recipes by Jean-Francois Piege

By Jean Francois Piege; Patrick Mikanowski; Grant Symon (Photographer)

Flammarion-Pere Castor, Hardcover, 9782080300584, 200pp.

Publication Date: September 30, 2008


The Hotel Crillon is one of the most exceptional palace hotels in Paris, and its two-Michelin star restaurant Les Ambassadeurs is one of the best in France. Jean-François Piège is the dynamic young chef at the helm, serving up an elaborate cuisine—driven by products that are in season and at their best—that has forged his reputation worldwide. In this original book, Piège takes us behind closed doors to reveal the secrets of the Crillon’s kitchen, then invites us into his home where he shares his informal recipes that he dishes up to friends and family. This book contains over eighty recipes for both special occasions and simpler dishes for every day. This beautiful volume offers a wealth of ideas for both the amateur and seasoned chef.

About the Author

Patrick Mikanowski is an international food development and advertising consultant. He trained as an art director and has traveled the world, meeting chefs and seeking out the best in food. Lyndsay Mikanowski is a landscape designer with a university background in history, sociology, and anthropology. Scottish-born Grant Symon is a specialist in advertising and design photography.

Praise For At the Crillon and at Home

"I'm drawn to this book for its fresh presentation." ~Southern Accents

"...featuring 80-plus stunningly photographed dishes." ~France Magazine

"Jean-Francois Piege...takes us home with him to share in the more casual fare he dishes up to friends and family in his debut cookbook, At the Crillon and at Home. More than 80 recipes and 334 color illustrations may get you into the kitchen or just enhance your epicurean reveries." ~BookPage