The Cuisine of Alain Senderens

Alain Senderens, of the Paris restaurant the Lucas Carton, is one of France's handful of great innovative chefs. His peers are Bocuse, the Troisgros brothers, Vergé, Blanc, Guérard, Robuchon, Chapel. He is famous for his evolutionary, thinking approach to the art and philosophy of cooking, with which he has made great first L' Archestrate and now the Lucas Carton, and which has given him the ultimate rating of four Gault-Millau toques and three Michelin stars Daringly but subtly, Senderens combines ingredients such as lobster with vanilla: pork with raisins, dill, caraway, mint, apricots and honey: scallops with green peas, pheasant with pears, veal with lime and ginger. He is famous, too, for his salads and desserts Senderens originality comes partly from his fascination with ancient and antique cookery writers, from Apicius onwards, and partly from his very philosophical attitude to cooking he is obsessed with the relationship between pleasurable eating, cooking and good health All of Alain Senderens 150 recipes in this book have been prepared for the home cook by his wife Eventhia and adapted for this edition by the cookery Writer Caroline Conran Alain Senderens is the thinking diner's chef. For him, food is more than food It's art and philosophy, pleasure and health the gastronomic experience of a lifetime. Paul Levy, A La Carte