The book is beloved among chefs for its beautifully written recipes and modern take on classical dishes. It emphasizes respect for ingredients and maximizing flavor, influencing many professional cooks.
This book is highly regarded by chefs for its exquisite recipes and modern interpretations of classic dishes. The Preserved Duck Foie Gras recipe, for example, is praised for its detailed curing process and emphasis on perfection. Ducasse's Brittany Lobster Bisque, blended with foie gras mousse and truffles, showcases his ability to modernize classic dishes. The Fresh Wild Scampi recipe is noted for its respect for ingredients and the amplification of flavors, which is a hallmark of Ducasse's style. Many chefs have been influenced by this approach, making the book a valuable resource in the culinary world.
Quick quotes
Each recipe is so beautifully written. One that stays with me is the Preserved Duck Foie Gras. It goes into detail about the curing process. It's not for beginners, but when done correctly, it shows off the beauty of foie gras. A recipe like this reminds me to handle every ingredient with perfection in mind.
Ducasse is a master at using his classical training while updating his repertoire. His Brittany Lobster Bisque, for instance, is blended with foie gras mousse and topped with truffles. It's a classic dish modernized for today's palate.
The Fresh Wild Scampi, made with carpet shell clams, calamari, and a warm coco bean salad, is awesome. Rather than do away with the seafood's cooking liquids and liquors, Ducasse puts them back into the dish. He's respecting the ingredient, amplifying it, and coaxing the maximum amount of flavor out of it. That's a definition of the Ducasse style, and it's had an enormous influence on my cooking.