Pages intérieures
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Entertaining in Grand Style
Savoir Faire of a Parisian Chef
ISBN: 9782080201362
(HB - E)
€
Chef James Viaene shares his favorite memories and recipes accumulated over fifty years working in the grand homes and fine kitchens of the Parisian elite. James Viaene began his culinary career after the French Liberation, in the midst of a post-war cultural revival of sumptuous dinners, balls, and galas. He started as an apprentice in some of Pariss greatest restaurants and later was hired at the Parisian residence of the Duke and Duchess of Windsor. He went on to train under a series of renowned cooks, and became a chef in his own right in the kitchens of eminent public figures such as Georges Wildenstein, Jean de Souza-Lage, and Michel David-Weill, who demanded extremely high culinary standards, refinement, and a perfect mastery of presentation. Each successive kitchen challenged him to adapt to new standards, catering to both experimental and traditional tastes. Over time, a special relationship blossomed between the chef and each of his employers, built on respect, trust, and the exchange of ideas. In 1970, Viaene entered the British Ambassadors residence in Paris, a unique locale where the chef plays a central role and where a successful meal could create the perfect atmosphere for successful diplomacy. The historic residence that had once belonged to Pauline Borghese before being purchased by the Duke of Wellington, where chef Viaene carried out the rest of a career that spanned more than forty years, provided the perfect setting for serving his best-loved recipes. In this richly illustrated volume, James Viaene recounts his memories, amusing anecdotes, and favorite recipes from throughout his reign in the historic kitchen. From the famous Beef Wellington served to Queen Elizabeth II, to typically English tea, and the pot-au-feu inspired by his childhood memories, each dish is enhanced by the Residences legendary silver service, which remains today one of the treasures of the British Embassy in France.
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