Cooking with Champagne is both a tale of elegance and an exceptional culinary experience.
François BONAL tells us this story and Lise Beseme-Pia opens up her kitchen. There, the great chefs and refined cooks surpass themselves to offer Champagne the most attractive of tables as well as 270 recipes for the readers.
From the 18th Century to the present day, cooking with the wine of Champagne can be either a family or a gourmet affair, from the starter to the dessert.
Inventions, handy hints, clever ideas, secrets, successful combinations and the "master's touch" are gathered together here for the first time.

      "LA CUISINE AU CHAMPAGNE D'HIER A AUJOURD'HUI" (Cooking with Champagne from yesterday to today) gives both inspiration and appetite.