February 29, 2024

Cookbook "Dare the luxury"

A book concocted in four hands: those of Jean-Marc Simonetti, chief cook and former caterer, and Stéphane Glacier, international consultant in pastry and elected Meilleur Ouvrier de France Pastry Chef in 2000. According to them, one of the first criteria of a successful kitchen is the quality of the ingredients. And when they offer us luxury dishes, they actually hear dishes based on luxury products: truffle, scallop, lobster, lobster, oyster, champagne, foie gras and caviar especially.

Preparations, however, are more accessible ... most will take you about half an hour, not counting the cooking. It's reasonable. The lobster chaplings take just 15 minutes, and the carpaccio of Saint-Jacques with caviar barely 10 minutes.

The two authors also give many tips to perfect your dishes. Because they are attached to small details: prefer seasonal products, the best preserved possible, serve hot dishes or fresh and, above all, absolutely respect the cooking time.

Dare the Luxury, Stéphane Glacier and Jean-Marc Simonetti, Editions Dormonval, 18?



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