From the master and innovator of modern French Cuisine, Jacques Reymond shares his collection of Asian-inspired recipes influenced from his background in his family's hotel in Cuiseaux
in France and then as a chef in Paris, South America, Spain and England. His innovative and modern approach to cooking continues to win accolades. Many regard him as the most consistently
balanced and daring chef. His restaurant is affiliated with the prestigious Relais & ChGteaux association, whose members include some of the finest hotels and restaurants in the world.
More than 90 recipes including appetizers, cheese dishes, soups, meat, lamb, pork, poultry, pasta, seafood, desserts and ice-creams.
