Hardcover
This 1986 cookbook captures the recipes of esteemed chef Jacques Maximin at the peak of his fame as head chef at the Le Chantecler restaurant in Nice. From hearty fish stew to ratatouille to roasted chicken, Maximin's recipes are simple, yet elegant. At the time of this collection's publication, Maximin had been named best young chef in France in 1979 by the magazine Gault-Millau, and Le Chantecler had earned two Michelin stars. This was the first collection to bring Maximin's dishes to a wider American audience.