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on 14 September 2013
Having eaten at L'Astrance in early 2002 only finding it by mistake when I was heading to the Trocadero in Paris.
I have been watching with great amazement at how the restaurant hit the true height of 3 star wizardry in a short space of time. But fully deserved as I was amazed in 2008 on my return I was blown away that the chef is cooking on a different level...Amazing not following how so many where transfixed in the "El Spanish style"

This fantastic publication gives you the readers and in-depth look at the creative world of a three-star Michelin restaurant, both by the written word and by the incredible photographs.

So Having had the pleasure of dining at l'Astrance, the text, accompanying images and descriptions more than represent what is actually served at the restaurant.

What also makes this pressing so fantastic is your getting a glimpse at the genesis not only of the restaurant but also of the dishes...a very special addition especially for accomplished cooks who like to create and try out new ideas.

This is by no means a 'regular' cookbook, just filled with recipes that measure ingredients down to how many grains of salt are needed. Instead, it is one of inspiration, building on the creativity of Sir. Barbot.

I thoroughly recommend it to those who wish to embark on an exceptional voyage into the art of modern French 'haute cuisine'.
It is 50 of the best dishes you will ever be able to create be it fully or as close as you can...

This is so highly recommended to the more than simple home cook, but if you love a challenge you have to purchase this great publication its just so WOW....
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on 24 March 2013
this is a lovely book and one which inspires you to try and replicate some of the dishes. A difficult task in a professional kitchen and almost impossible in your average kitchen but one can but try!!!
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on 11 January 2014
Stunning photography and the reasoning behind each dish, with recipes for the accompaniments. Narrative can lean toward self indulgence at times.
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on 19 December 2014
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