Foreword

Ever since my first wonderful meal at Harvey’s in Bristol many years ago, I have been a great fan of Daniel’s cooking. He is a true master of contemporary French cuisine and his passion, expertise and attention to detail have ensured that dining at his table is never a disappointment. Who better, then, to teach the classics of the French kitchen?

The French Brasserie Cookbook contains all the recipes that you would expect, from Cheese Soufflé to Duck Rillettes, from Bouillabaisse to the perfect tarte tatin, but many of the classics have been given Daniel’s unique twists. Alongside traditional onion soup, cassoulet and Beef Bourguignon are Lime Risotto, Moules Marinières with Lemongrass & Chilli, and Coffee Crème Caramel. It’s a fantastic combination of recipes and flavours.