Yves Camdeborde: Delicious Treats and Indulgences 125 Recipes from La Régalade
Éditions Robert Laffont
In his imaginative new cookbook, Yves Camdeborde, owner and chef of the immensely popular Parisian bistro La Régalade, shares with us his most popular recipes, all of which are original, delicious and easy-to-follow. Inspired by the flavors of his native Southwestern France, his cuisine is astonishing both in its inventiveness and in its simplicity. Summing up his philosophy, he writes, "At La Régalade, I gathered together all of the things I love the most: a cuisine made with local and regional products, carefully selected wines, shared friendship and good conversation." His book includes such delectable recipes as golden seared scallops with pumpkin and cumin, beef cheeks cooked in a caramelized wine reduction, marinated tomato crumble, and finally an unusual casserole of herb-scented chicken with chestnuts. Among the dessert offerings are an earthy Millassou Béarnais and roasted apricots paired with grilled almonds. Each recipe comes complete with a wine recommendation.
Yves Camdeborde : A native of Pau, in the Bearn area of Southwest France, Yves Camdeborde apprenticed at nearby Les Pyrennées, and there learned to use local, rustic ingredients. Later he moved to Saint-Tropez, where he worked at the two Michelin starred Les Mouscardins. Arriving in Paris, he worked at some of Michelin's highest-rated restaurants, where he learned classical techniques: Hotel Ritz, Maxim's, Relais Louis XIII, La Maree, and La Tour d'Argent. He then worked for four years at Hotel de Crillon as the number two man to famed chef Christian Constant in Les Ambassadeurs. In 1992, he won the coveted Grand Prize "Delice D'Or" from the Maîtres Cuisiniers de France. This same year he opened his own restaurant, the trend-setting La Régalade, in a quiet corner of the 14th arrondissement. La Régalade was the very first "bistro-gastro", where a young, classically trained chef serves simple, creative food in cozy surroundings for reasonable prices. La Régalade's stunning success has inspired a generation of chefs to follow his lead, transforming the Parisian culinary landscape almost overnight. Ten years later, a table at La Régalade is still one of Paris's hottest tickets. He has also been featured in over 50 news articles around the world, including: NEW YORK MAGAZINE- "All this good grub has folks begging for tables and settling for late supper." TRAVEL & LEISURE MAGAZINE- "Amazing little bistro-outstanding prix fixe menu." FOOD & WINE MAGAZINE- "A maestro at desserts." NEW YORK TIMES- Most convincing new-old bistro, truly excellent three course meal." BUSINESS WEEK MAGAZINE- "Superb food, memorable cuisine, such an outstanding success reservations must be made 2-3 weeks in advance."