Follows the chef - Ducasse - from his state-of-the-art kitchens at the Louis XV in Monte Carlo to his eponymous restaurant in Paris and his countryside auberge in Moustiers. Through photographed recipes, this book shows the influences - Mediterranean, Provencal and the classic French of the capital - that permeate his cuisine.

Presents 120 recipes from Grand Livre de Cuisine . This book includes a wide range of starters such as pumpkin veloute soup and scallop salad; entrees such as salmon with morels, scampi carpaccio, spicy lamb loin and duck a l'orange; and, side dishes such as pesto pasta and risotto with courgette and parmesan and desserts.