Entertaining in grand style
Subtitle: savoir faire of a Parisian chef
By: chef James Viaene ; text Nadège Forestier ; photography by Francis Hammond
Contributors: Forestier, Nadège, author; Hammond, Francis, photographer; Viaene, James, 1937-
Publisher: Flammarion
Published: 2013
Place of publication: Paris, France
Language: eng
Number of pages: 191
ISBN-13: 9782080201362
Subjects: Cooking; Food habits; Cooks; Anecdotes; Entertaining; Dinners and dining
Description: James Viaene began his culinary career in the midst of a postwar cultural revival of sumptuous dinners, balls, and galas. He started in some of Paris's greatest restaurants and later was hired at the Parisian residence of the Duke and Duchess of Windsor. He then trained under a series of renowned cooks, and became a chef in his own right in the kitchens of eminent public figures such as Georges Wildenstein, Jean de Souza-Lage, and Michel David-Weill, who demanded extremely high standards. In 1970, Viaene entered the British Ambassadors residence in Paris, a unique locale where the chef plays a central role. The historic home, where he carried out the rest of his forty-year career, provided an idyllic setting for serving his best-loved recipes. In this richly illustrated volume, James Viaene recounts his memories, amusing anecdotes, and twenty-four of his favorite recipes from throughout his reign in the prestigious kitchen. From the famous Beef Wellington served to Queen Elizabeth II, to typically English tea, and the pot-au-feu inspired by his childhood memories, each dish is enhanced by the Residences legendary silver service, one of the treasures of the British Embassy in France.
Notes: Includes index.

"Simultaneously published in French as Traditions gourmandes, á la table des grandes maisons françiases .. translated from the French by Barbara Mellor, recipes translated from the French by Carmella Abramowitz Moreau"--Page facing title page.