What a gorgeous day we were blessed with to launch the new book written by Bistro Paul Bert’s Bertrand Auboyneau and France’s revered food critic François Simon. As an homage to the classic French bistro, Auboyneau offers a selection of the Paul Bert’s finest seasonal recipes, François explains the ten essentials that make -or break- a great bistro, and both used the Bistro Paul Bert as the backdrop to highlight the new generation of bistro owners that are keeping the best of the past, using the best producers, and creating their own recipe for a quintessential bistro experience.
More family reunion than book launch, the usually closed on Sunday Bistro Paul Bert opened its doors and terrace to feed and to present the book to the very people it pays homage to – the chefs, restaurant owners, wine producers, suppliers, cooks, dishwashers, and waiters, all of whom have contributed to the successful rebirth of the classic bistro. Also on hand were other restaurateur friends and French press to share the camaraderie with over amazing Bélon oysters and wine.
Although the book isn’t solely a cookbook, thankfully the most-loved Paul Bert seasonal recipes are there with mouth-watering photos and easy to follow steps. But, if not solely a recipe book, nor a book about the Paul Bert, then what is it?
The table of contents says it all – from the role of the owner and the chef, to why a bistro will never be perfect, the ten “essentials” of a bistro, the ambiance, the clients, the décor and the aromas – this book is a must read for anyone interested in the essence of what makes a great neighborhood bistro great.
Available in both French and in English, it will be available soon in the US ($34.95), Canada ($40), England (£19.95) and France (29.90e) and of course, to take away after a meal in the Paul Bert itself.
Looks like another to add to my list! Thanks for the info.