‘As well as the easy-to-follow recipes, the book is full of smart tips and useful suggestions.’ – Rachel Allen
(Mail on Sunday
‘Beautifully illustrated, it’s a must for anyone with a passion for French cuisine’ - Anthony Worrall Thompson
'A beautifully photographed collection of hearty home cooking'
(Cakes & Sugarcraft
'Perfect for long, dark evenings'
‘A collection of accessible and well thought through modern French recipes from a chef who isn’t afraid to let his influences show’
‘It is beautifully produced with soft, muted photographs of food that made me hungry’
‘A welcome new look at traditional French style. A good looking book. An excellent present for a foodie or cookery book collector.’
‘10 Best Summer Cookbooks 2011' - ‘An essential cookbook for French cuisine lovers’
About the Author
Serge Dansereau is a multi-award winning chef, who is renowned internationally for his professionalism and innovation. This energetic French Canadian’s love of food was inherited from his family’s enthusiasm for great produce. He trained as a chef in Québec, moved to Australia and went on to reinvent 5-star hotel dining in the eighties by making Kables restaurant at the Regent Hotel, Sydney, the first hotel restaurant to achieve a 3-hat rating. Serge has been called ‘the father of the fresh food movement’ because of his passion for using local seasonal produce. Serge is a keen home cook who loves to cook for family friends. He is also the head chef and owner of the beautiful and iconic Bathers’ Pavilion Café and Restaurant at Balmoral, NSW. He lives in Clontarf Beach, Sydney with his wife, Yvette, and their two children.