Bruno Loubet's latest book, Mange Tout, is mouthwatering and a little daunting all at the same time. The chef's newest offering, his first book since 1995, reflects his take on classic French bistro cooking. He draws on his travels and experiences, juxtaposing traditional recipes with nods to international cuisine. The result is a fresher, lighter and more modern approach to bistro dishes.
For a novice cook, some of the recipes looked fairly challenging. We ploughed on...
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