In Valmont, in the heart of the Pays de Caux, Pierre Caillet, a Michelin-starred chef who earned Meilleur Ouvrier de France at the age of 30, reinvents Normandy gastronomy with lightness, delicacy and creativity.
Through Le Bec au Cauchois recipes we rediscover a whole terroir and the richness of its products.
Hardcover. 224 pages. Size: 9 x 12 x 1 inches. In French.