Michel Lerouet was born in Paris in 1966 but spent most of his childhood in Normandy with his grandmother, who happened to be an accomplished cook and shared with Michel her love of food. At the age of 16 he decided to enter a catering school. He did his first internship at the Hotellerie du Grand Lac (1 Michelin star) near the family home and moved up through the ranks. With Guy Savoy he learned rigor, perfection and especially generosity. He put these qualities into practice at Tante Louise where he first became chef and Assistant Manager. At Tante Louise his style took root, his cooking became structured with balanced recipes without excess. He developed this during 5 years at the Procope in Paris. For Ladurée he gives all of his determination and know-how; he pays careful attention to the quality of the products used and shares the best of himself. Sophie Tramier is a photographer specializing in food and lifestyle. She regularly contributes to magazines such as ELLE Déco, ELLE à table, Maisons Côté Sud, Maison Française, Marie-Claire Idées, etc. She was the photographer for the bestselling Ladurée Sucré.
it's a nice book...just not a very cost effective recipe book....
you literally need to look through 3-4 different recipes in the book for any one recipe... Read more
Love that we are exposing to what is actually recipes & ingredients inside the big name.Published 4 months ago by Nazrun
This is a really lovely collection of recipes that are great to get you started on relatively easy French cuisine. Read morePublished 9 months ago by Roxanne
These are hands down the fanciest cookbooks we own. The recipes are very good and most of them aren't as difficult as you might think. Read morePublished 12 months ago by Andrew Marden Young
This book is a feast for the eyes. The visuals are stunning.
As for the recipies, well, they are a bit "cheffy," but with some effort, the home cook could adapt them. Read more