Couleurs, Parfums et Saveurs de Ma Cuisine

A personal culinary statement by Jacques Maximin, chef at the Chantecler restaurant in Nice, this volume presents his original recipes organized through the interrelated themes of color, aroma, and flavor. The work reflects Maximin's position as a prominent figure in 1980s French nouvelle cuisine, with a strong Mediterranean sensibility rooted in the cooking of the Côte d'Azur. Directed toward serious cooks and culinary professionals rather than beginners, the recipes emphasize artistic presentation alongside technique. Published by Robert Laffont in 1984, it stands as a document of a distinctive and influential moment in contemporary French gastronomy.