Two Michelin-starred chef Jean-François Piège divulges more than 300 recipes from his exceptional restaurant, with suggestions for combining key ingredients into inventive menus.

Two Michelin stars, a background at Le Crillon and with Alain Ducasse, and chef at one of the hottest gastronomic addresses in Paris, Thoumieux, Jean-Francois Piège is a phenomenon not be missed.

About The Author

Jean-François Piège holds two Michelin stars and is one of the highest-profile chefs of his generation. After collaborating with Alain Ducasse, he ran the restaurant Les Ambassadeurs at the Crillon, and opened a brasserie in 2009, his eponymous restaurant in 2010, and the Hôtel Thoumieux in 2011. His has published several books including At the Crillon and at Home: Recipes by Jean-François Piège (2008). He judged five seasons of the French edition of Top Chef.

Stéphane de Bourgies's photographs have appeared in numerous cookbooks.