TA French gastronomic prodigy demonstrates the techniques behind his Michelin- quality masterpieces and unveils the secrets to his recipes intended for relaxed home entertaining. 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 cuisinedriven by products that are in season and at their bestthat has forged his reputation world-wide. In this original book, Piège takes us behind closed doors to reveal the secrets of the Crillons kitchen, and then invites us into his home where he shares an informal style of cooking that he dishes up to friends and family. The reader can sample from over 80 disheshalf are intricate recipes for special occasions, and the rest are simpler dishes for every day. Soscallops with white truffles, or simply served in salted butter? A complex raspberry gâteau or a traditional orange cake? The possibilities are endless and this beautiful volume offers a wealth of ideas for both amateur and seasoned chef.