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Mange Tout: Bistro Cooking with a Modern Twist by Bruno Loubet

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Notes about this book

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Notes about Recipes in this book

  • Salmon confit with asparagus, new potatoes & green gazpacho

    • debkellie on February 14, 2014

      I didn't quite do my version like the photo.. BUT this is well worth trying. The gazpacho was well balanced; a nice contrast in colour and taste to the salmon. I'm not so sure that slow-poaching in olive oil really added anything to the salmon, but maybe just 2 hours marinading isn't enough to infuse rosemary & lemon. Next time, I'd allow a longer marination time.

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Reviews about this book

  • Great British Chefs

    This colourful and easy to follow book is dedicated to reinventing French bistro food, adding a contemporary twist to many classic, well-loved dishes.

    Full review
  • ISBN 10 0091950473
  • ISBN 13 9780091950477
  • Linked ISBNs
  • Published Jun 06 2013
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint Ebury Press

Publishers Text

Bruno Loubet is a legend in the food world. His cooking is sublime and unique, drawing on the classics of the French bistro menu but with each dish given a modern twist. Mange Tout is inspired by his own upbringing and travels, and combines the traditional and familiar with ideas and ingredients taken from around the world. With recipes for his signature dishes including Beetroot ravioli, Maple-crisp duck breast, Indochine braised beef with mango and Prune and armagnac sticky pudding, Bruno offers a delicious mix of accessible and aspirational, all delivered with a dash of Gallic flair.

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