Bertrand Auboyneau, the owner of Bistrot Paul Bert in Paris, offers a seasonal selection of sixty hearty recipes. Starters include rustic country pâté with cognac and wild mushroom confit or scallops cooked in their shells with a piquant twist. An extensive selection of main courses ranges from shoulder of lamb en cocotte to duck breast with cherries and roasted new potatoes. After a dazzling cheese platter, if you still have room for dessert, you can indulge in an assortment of delicious classics, such as Paul Bert’s signature Paris-Brest, praline cream in a crisp choux pastry ring, or Île flottante, an island of poached meringue floating in Tahitian vanilla créme anglaise.

To accompany the recipes, revered food critic François Simon outlines the ten commandments that rule a true bistro, such as the importance of an inspirational owner and a highly experienced chef as well as impeccable waiters and the art of creating an authentic decor, dense with the wafting smells of good food and wine. Photographs feature both recipes and the lively spirit of a dozen Parisian bistros.

Other cookbooks by this author

• Le Bistrot Paul Bert: French Comfort Food from the Parisian Restaurant
• Chefs Japonais / Cuisine Francaise
• French Bistro: Seasonal Recipes
• Hotel Du Cap Eden-Roc Cuisine & Cravings of the Stars: Containing Practical Receipts for Plain and Rich Cooking
• Jean-Paul Hevin
• Pierre Gagnaire: Reflections of Culinary Artistry
• Rocky Mountain Cook Book: For High Altitude Cooking