Gautier Battistella is undoubtedly (along with François Simon and François-Régis Gaudry) the writer who knows the backstage of French gastronomy the best.
This is why his novel was expected at the turn.
It is
the stunner
of the culinary world.
We remember that Zola's inn only served rotten spirits to poor workers;
at Battistella, we are witnessing the degradation of traditional French cuisine.
In a century, we have gone from squab roasted in its fat by grandmother Yvonne to organic and locavore poke bowls.
To discover
Discover the “Best of the Goncourt Prize” collection
Chef
's hideous jacket should be removed
and tossed in the waste recycling bin because this smut deserves its prestigious fresh butter cover.
The book opens with a slightly ironic warning:
"If we measure the greatness of a civilization by its ability to produce and cherish things that are a priori useless, France will undoubtedly have been one of the most triumphant and most refined.
Madame de Lafayette...
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