Mange Tout

Overview

Beetroot Ravioli, Sour & Spicy Wet Roast Pork Belly with Pickled Cabbage—French bistro food is reinvented using fresh ingredients, simple flavors, and bold combinations Bruno Loubet's cooking is sublime and unique, drawing on the classics of the French bistro menu but each dish is given a modern twist. This collection is inspired by his own upbringing and travels, and combines the traditional and familiar with ideas and ingredients taken from around the world. With dishes including Whole Artichoke Bake with Goats' Cheese, Slow-Baked Onions in their Skins with Cheddar & Sage, Stilton Fritters with Pear and Sour Honey, Sweet Soy Braised Beef Cheeks with Mango Salad, Crepes Suzette with a Touch of Cardamom, and Grand Marnier Eclairs, Bruno offers a delicious mix of accessible and aspirational, all delivered with a dash of Gallic flair. Includes metric measures.

Author Biography

Bruno Loubet has worked with Pierre Koffmann at La Tante Claire and with Raymond Blanc at the two Michelin-starred Manoir aux Quat'Saisons. He earned a Michelin star as head chef at the Four Seasons, Inn on the Park, before opening Bistrot Bruno, L'Odeon, and Bistrot Bruno Loubet at The Zetter Hotel.