To remind him of the ingredients/method of a dish which he had temporarily forgotten, or more likely when a customer had asked for a dish so far off the menu that he'd never made it previously. This would give the answer.

Le Répertoire de la cuisine — Wikipédia Le Répertoire de la cuisine — Wikipédia

In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted “Best Chef in the World” by his peers, and 2016 sees him mark 50 dazzlingly creative and successful years in the kitchen. In his book The Five Seasons Kitchen, Pierre Gagnaire follows the rhythm of the seasons and shares his best recipes that are very accessible for home cooks. There are six menus with starters, main dishes, and desserts, in each chapter. For the chef, there are five seasons (not four) and spring must be divided into two seasons as there are not the same products in March and in June. The French Chef Handbook, Michel Maincent-Morel Louis Saulnier, a student of Auguste Escoffier, wrote the Répertoire as a guide to his mentor's cooking as documented in Le Guide Culinaire. It is a standard reference for classical French haute cuisine and has been translated into English by Édouard Brunet (1924) and Spanish (2012). [1] The 1976 American edition has an introduction by Jacques Pépin. The 15th English edition of The Cookery Repertory was published by Leon Jaeggi & Sons Ltd, London, in 1979.Escargots Vigneronne - (Snails) Toss the snails in butter with chopped shallots, garlic, salt and pepper, dip them in batter and fry in walnut oil. Goulache - (Goulash) Cubes of beef, chopped onions, garlic, paprika, smoked bacon, water, put in stew pan and cook slowly, garnish with boiled potatoes. It is all but impossible to talk about modern French cuisine without mentioningPaul Bocuse, who was named Chef of the Century in 2011 by the Culinary Institute of America. There are three Michelin stars and the Legion of Honor in his name. In his book, Paul Bocuse: The Complete Recipes, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients. Salade de Pieds de Mouton - Sheep's feet, cooked and boned, cut into small fillets, seasoned with oil and vinegar. Variantes - Assortment of blanched artichoke bottoms, French beans, cauliflowers etc, marinated in oil, vinegar, coriander and English mustard.

Le Repertoire de la Cuisine: The World Renowned Classic Used

Dubarry - Cooked in butter, surround with small cauliflowers covered with Mornay sauce and glazed. Sauce Madeira half-glaze. Fruits Cardinal - Strawberries, Peaches, Pears – poached, dressed on vanilla ice, covered with raspberry purée. Sprinkle with sliced grilled almonds. Among the innumerable books on cookery, a few are directed to the experts and the greatest number to the nonprofessional. As a source of reference, Le Repertoire de La Cuisine, is precious to both. For serious students of cookery, it's a handy guide that is extremely complete, reliable, and easy to understand.-- Jaques Pepin, Le Repertoire de La Cuisine Jardinière - Carrots, turnips, French beans, flageolets, green peas, and cauliflower coated in Hollandaise sauce.Cotes Bergère - Egg and bread crumbs, cook in clarified butter, dress in a circle alternately with slices of grilled ham, garnish centre with straw potatoes, surround with cooked morels or Mousserons and glazed onions (small). Impériale - French beans, carrots, apples and truffles cut in Julienne, vinaigrette and chopped parsley. Here are the best French cookbooks that are written by actual French chefs. French gastronomy ( la gastronomie Française) has long been renowned for its complexity of technique and ingredients. As a French, I love to cook and I know how the cuisine Française can be intimidating, with its daunting sauces, its perfectly fluffy soufflés, and its masterful manipulation of primary ingredients. That is why you may need a little guidance when making French cuisine in your own kitchen.