|
Recommended reviews and
articles about this restaurant: Bonjour Paris /
The Economist /
Fodors.com /
Forbes.com /
Frommer's Guide /
ThinkParis.com
/
Patricia Wells
|
Address: |
|
14, rue de Marignan / 75008 |
 |
| |
|
Phone: |
|
+33 (0) 1 40 76
34 44 |
|
Fax: |
|
+33 (0) 1 40 76
34 37 |
|
Email |
|
info@spoon.tm.fr |
| |
|
Chef: |
|
Stéphane Colé |
| |
|
Sommelier: |
|
Olivier Leblanc |
|
|
|
|
Head Sommelier,
Groupe Alain Ducasse: |
|
Gérard Margeon |
|
|
|
|
|
Chef Propriétaire: |
|
Alain Ducasse |
| |
|
Official Site: |
|
Yes
Click here |
 Spoon
Food & Wine, a Spring 2003 cookbook release from Ici La Press,
showcases the boldly innovative dishes developed by Michelin six-star Chef
Alain Ducasse for his iconoclastic "Spoon" restaurants worldwide.
Ducasse, the internationally acclaimed Chef and owner of Michelin three-star
restaurants in Paris and Monte Carlo and "Alain Ducasse at the Essex House"
in New York, serves up an extraordinary array of original creations inspired
by the cuisines of many cultures. Popularized at Ducasse's "Spoon"
restaurants in London, Paris, Tokyo, Saint Tropez and Mauritius, the 252
recipes featured in Spoon Food & Wine reflect a fusion of
classic French technique with culinary influences of the Mediterranean
region, the Americas and West Indies, the Middle East and Asia.
Proceeding from appetizers and starters to entrées and desserts, the book
complements each recipe with suggested pairings of suitable quality wines
recommended from vineyards around the world. Spoon provides
original recipes for stocks, sauces and dressings required in preparations,
as well as for dozens of accompaniments suggested to enhance the enjoyment
of specific main dishes.
In his introduction to Spoon Food &
Wine, Ducasse declares that he aims to awaken in every reader a
"spirit of exploration" which recognizes "that there are no one-way streets,
that you are not trapped on a 'motorway' of taste." Combining simplicity
with sophistication, "Spoon has taught me that life is a chameleon — it
takes on the colors of our desires," he writes. "With this book, I feel as
if my cooking has taken on a new, free, cheeky and slightly provocative
personality, unlike that of my forebears, but what today's food lovers
want."
The elegant photography of Spoon creations and restaurants is
the work of Hartmut Kiefer. Kiefer's widely praised work appears regularly
in international publications and advertising, as well as cookbooks such as
Pierre Hermé's Desserts.
_______________
|
