French Brasserie Cooking

If I felt very fortunate to have advanced my career to such a level, I felt even more so in 2010 when I was offered the opportunity to publish my first book. As soon as we set to work on my French Brasserie Cookbook, I knew exactly what I wanted the concept to be and what I wanted the recipes to look like. This book would represent my childhood memories of cooking: using the seasons, featuring local specialities, the grandma way. I wanted it to be totally French, very regional and to paint a picture of the way we cooked in my home in Franche-Comté.