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Manufacturer: Flammarion
Publisher: Flammarion
Author: Olivier Roellinger, Anne Testut, Alain Willaume
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Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9782080304889
ISBN: 2080304887
Label: Flammarion
Manufacturer: Flammarion
Number Of Items: 1
Book Pages: 240
Publication Date: 2005-08-01
Publisher: Flammarion
Studio: Flammarion

Olivier Roellinger ranks among the finest chefs of contemporary cuisine. He runs the Michelinstarred Relais & Chateau Les Maisons de Bricourt in Brittany, France. Inspired by his region's maritime heritage, links with the French East India Company, and tales of piracy and swashbuckling adventure, Roellinger has developed a fresh approach to French cuisine. He asserts that an unquenchable quest for new ingredients have kept French cuisine world class since the seventeenth century, and has spurred chefs to create a range of unexpected harmonies between local ingredients and exotic imports, such as lamb and beans, fish and potatoes, or lobster and tomatoes. Roellinger hails the explorers who imported bell peppers, pineapples, cloves, cumin, artichokes, and even tomatoes, once feared to be deadly. He recounts the tales that led these ingredients to our tables: the battle between nutmeg and cloves, why vanilla is the second most expensive spice by weight, and why ginger is so popular in Britain.

His recipes include: Sea Bass Cooked Gently in Fragrant Oils; Light Camembert Cream, Asparagus, and Cloves; Small Lobster with Flavors of the Spice Islands; Coffee Souffle and Cardamom Marshmallow; Frothy Vanilla Milk with Salted Butter Caramel; Red Berries from the Garden, Mulled Wine, and Peach Sorbet; Warm Figs with Spiced Port Wine, Cumin, and Candied-Lemon Ice Cream. Roellinger's signature dish, scallops with the fourteen exotic spices used in eighteenth-century Brittany, epitomizes the culinary melting pot of contemporary French cuisine.