CHARIAL, Jean André - RIBAUT, Jean-Claude. "Oustau de Bauman - Lot 62

CHARIAL, Jean André - RIBAUT, Jean-Claude. "Oustau de Baumanière." Grenoble, éd. Glénat, 2013, ORIGINAL EDITION, in-folio, bradel-style cardboard, black cloth spine cover, orange vignette with title in black on gray background, 192 pp. glossy cream color paper, many color photos, preface by the author, glossary, basic recipes, recipe index, suppliers. Jean-André Charial was a young HEC graduate when he joined the Oustau de Baumanière. It was only then that cooking became both a passion and a profession. With his wife Geneviève, he developed the Maisons de Baumanière. After "La Cabro d'or", a Relais & Châteaux and Michelin-starred restaurant, came "La Place", a bistro in Mausanne-les-Alpilles, the restaurant "Le Prieuré" in Villeneuve-lès-Avignon, the "Spa Baumanière", and finally the restaurant at the hotel "Le Strato" in Courchevel, created by Madame and Monsieur Boix-Vives. Wine is another passion, which led Jean-André Charial to biodynamically mature his own production, "L'Affectif", at Domaine de Lauzières. Sylvestre Wahid can boast two Michelin macaroons, as he manages both the kitchen at Le Strato, in Courchevel in winter, and that of L'Oustau de Baumanière. Born in Pakistan in 1975, he arrived in France at the age of nine. He completed his apprenticeship in Nîmes, where he studied with Thierry Marx at Cheval Blanc, then with Alain Solivérès at Les Élysées du Vernet in Paris. In 1997, he was second-in-command to Alain Ducasse at the Plaza Athénée, until 2000, when he moved to New York to assist Didier Elena at the Alain Ducasse At the Essex House restaurant, which was awarded the highest culinary distinction in the USA: 4 stars by the New York Times. Returning to France in 2005, he joined the Alain Ducasse training center in Argenteuil as a consultant, and helped to set up several restaurants around the world. This book tells the story of the legendary restaurant in Les Baux-de-Provence created by Raymond Thuilier. A superb journey through the recipes of this exceptional restaurant, but also through the landscape of this dream region! Very good condition.