Arte e Cultura
New In The Collection Le Verre Et L'Assiette: Christophe Pelé - Le Clarence
A stone's throw from the Champs-Élysées,
" , explains Prince Robert of Luxembourg . It may seem incongruous to some presenting such a free and modern cuisine in this most classic of settings. The creations of chef Christophe Pelé immediately won over Prince Robert of Luxembourg , who identified the Chef as "… . And so, Prince Robert invited Christophe Pelé to take the helm at Le Clarence.
Le Clarence offers not only , but also boasts almost exclusively devoted to France's finest wines and spirits. This new establishment celebrates the French " Art de Vivre " in gastronomy and wine and elevates this to a whole new level.
It was necessary to call on the sensitivity and references of a true professional and seasoned epicurean, Chihiro explains and expresses the discrete genius of Christophe Pelé's cuisine - his that stimulate the intellect and leave one spellbound.
" ", writes Chihiro Masui before going on to state: " …". Chihiro Masui breathes in aromas, caresses ingredients and dissects textures to a point where the reader can actually taste what she is describing. Christophe Pelé's recipe book contains some 70 recipes, around 20 of which take the form of a dialogue and exchange with the Chef. Chihiro guides the reader to accompany the Chef on the journey of inspiration that allowed each dish to be born and reach the table where the flavours can reach their apex. His creative narrated recipe chronicles, come to resemble travel logs.
highly defined and suggestive photography perfectly complement and underline the exceptional prose of this book. His work aims to reflect the sensual and hedonistic experience that overwhelms anyone who has had the pleasure of dining at Le Clarence.
Two Michelin stars already adorned the entrance of his hugely popular small Parisian restaurant, La . Almost immediately after its opening, Le Clarence, situated at 31 Avenue Franklin Roosevelt in the 8 district of Paris , earned its two Michelin stars with as its resident chef. He knows this district well, having worked in the neighbourhood's finest establishments: , , , and . His naturally reserved disposition has kept him protected from the glare of the spotlight, despite his exceptional talent, that is now recognised worldwide. It is through this book that he makes his genius and recipes public for the first time. This is a long-awaited event for the French and international gastronomic scenes. In the ranking of the best restaurants in Paris drawn up by Atabula.com, won first place. The restaurant was rapidly featured on the prestigious . In February 2019 , Le Clarence won its category in the international Oscars of wine, the World Restaurant Awards.
left Japan at the age of four with her journalist parents who settled in New York, London and finally Paris , where Masui studied philosophy. On her travels she gained extensive knowledge of the world's cuisines. She writes in three languages, for the international press and publishing, with a preference for the creations of great chefs. Several of her books have become benchmarks: (2008), (2012), (2014), all published by Glénat, and also (2012), (2014) and (2015) published by Le Chêne, again in conjunction with Richard Haughton for the photographs.
Irish photographer lives in London . He was first published at the age of 14 in . His range of talents is wide and eclectic, from photography of the music world ( Paul McCartney , Luciano Pavarotti, Daniel Barenboim , David Bowie and others), extending to dance and theatre (Bolshoi Ballet, English National Ballet, Michael Clark , James Thierrée and others) to the travel and fashion worlds. He has worked with Chihiro Masui on a large number of gastronomic projects over some 20 years.
Collection Le Verre et l'Assiette
320 pages.
Size: 22 x 32 cm
Hardback.
Recommended retail price in France :
60 euros
Available on sale:
https://www.amazon.fr/Christophe-Pel%C3%A9-Clarence-version-GB/dp/2344037144
https://www.parislibrairies.fr/livre/9782344037140-christophe-pele-le-clarence-the-cookbook-christophe-pele-chihiro-masui-richard-haughton/
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