Who better to turn to than Alain Ducasse for a lesson in classic French bistro food? His book, Classic French Comfort Food, is an homage to three Parisian bistros he manages – Allard, Aux Lyonnais and Benoît. Each one an institution in its own right, they have been serving up authentic dishes to Parisians and visitors for over a century.
SUBSCRIBE TO THE MAGAZINE
Halfway between a sauté and a stew, chicken fricassée is grand-mère‘s classic. In this decadent twist, Ducasse uses crayfish to make a delicious bouillon and meaty complement to tender chicken.
Read on to learn how to cook this staple of French fare.
Written by Alain Ducasse
Published by Rizzoli
Photography by Pierre Monetta
$ 35.00
www.rizzoliusa.com
Find more Ducasse recipes in the May/June 2020 edition of My French Country Home.