When chef Bernard Loiseau bought the restaurant-hotel La Cote d'Or in Burgundy, he vowed to make it a gastronomic paradise. More than a decade later, his famed restaurant has become one of the fewer... This description may be from another edition of this product.
If you like French haute cuisine, this book will give you a lot of insights into how it's created -- not how it's cooked, but the amazing amount of work by a large group of people to produce and serve it. The writing is serviceable but a bit simplistic.I just heard that Mr. Loiseau was found dead yesterday, probably a suicide in the face of a downgrade in his Gault-Millau rating and a possible downgrade by Michelin. What a tragedy.
A 'must' for fans of the Michelin food guides
Published by Thriftbooks.com User , 23 years ago
I reread this book every few years, just for the pleasure of it, and recommend it to anyone with an interest in France, their wine, cheese, or food.
a real page-turner for foodies
Published by Thriftbooks.com User , 26 years ago
Echikson does a great job profiling all the players-with Loiseau as his "mad bird" at the center-and the teamwork and total devotion it took to acquire all the "right stuff" to earn three stars. It's an engrossing behind-the-scenes story for any serious or not-so-serious gourmand. Also lovely photographs enhance the text.
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