352 pages, 10.35 × 8.08 × 1.52 in
June 10, 2014
Antique Collectors Club Dist A/C
The following ISBNs are associated with this title:
ISBN - 10: 1851497633
ISBN - 13: 9781851497638
From the Publisher
-Le Cinq is the world famous 2 star Michelin restaurant housed in Paris' most luxurious restaurant, Four Seasons George V. -Le Cinq's menu classic French cuisine with focus on fresh local produce -Le Cinq boasts breathtaking décor of gold and grey with the famous Marble Courtyard reflecting from gold leaf mirrors of the restaurant -Le Cinq is also consistently rewarded high praise and is no: 1 on TripAdvisor as the best Hotel Restaurant in Europe -Eric Briffard, studied under Joël Robuchon and was awarded the Meilleur Ouvrier de France (Best Craftsman in France) -Chef Éric Briffard was awarded Chef of the Year by the Pudlowski guide; the French edition was awarded the Prox Gourmand Located just a few steps away from the Champs-Elysées, the Four Seasons Hotel George V, Paris, redefines luxury in the City of Light. The most prestigious palace hotel in Paris, the George V has also earned the illustrious title of The World's Best Hotel. The restaurant Le Cinq, awarded two Michelin stars, is the jewel in the crown of the George V. Picked by an international panel as the World's Best Hotel Restaurant, the cuisine and service at Le Cinq is unrivalled. Le Cinq pays tribute to the very best recipes and affords you the opportunity to experience the immense talent, creativity and incomparable technical mastery of Chef Éric Briffard.
About the Author
Éric Briffard was born in 1961. At the age of 14, on his father's advice, he started an apprenticeship with Chef Michel Moret, at Relais Saint-Fiacre in nearby Appoigny. Five years later he embarked on a journeyman's tour de France, working in particular under Joël Renty, at the Hôtel Concorde Lafayette in Paris. At 27, he accepted the challenge of becoming Executive Chef in Japan with the opening of the Palazzo restaurant at the Royal Park Hotel in Tokyo. His meeting with Joël Robuchon was another decisive turning point, leading to his appointment as Executive Chef at Jamin. Having turned 30, Briffard felt the urge to branch out on his own, taking over at the Hostellerie du Château, at Fère en Tardenois, northeast of Paris. Returning to the Robuchon fold in Paris, now aged 34, he was appointed by Hervé Houdré to take charge of the kitchens at the Plaza Athénée Hotel and its gourmet restaurant Le Régence, where he gave free rein to his culinary passion till the end of 2000.
This might just be the one book that inspires a home cook to find his or her inner chef de haute cuisine.