A Table at Le Cirque
More Info

For the first time, the recipes for the restaurant’s iconic dishes are presented here, in the same form as they were originally invented—including such classics as Daniel Boulud’s Black Bass with Barolo Sauce, Alain Sailhac’s Fettuccine with White Truffles, Pierre Schaedelin’s deconstructed Caesar Salad, and Jacques Torres’s Bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glitz and glam of the restaurant, where a reservation is always coveted.

Product Details:

  • Authored by Sirio Maccioni & Pamela Fiori
  • Hardback
  • 10" X 10"
  • 256 Pages
You May Also Like...