Guy Savoy cooks up 17th-century writers with Anne Martinetti and Gilles Chesneau

Guy Savoy Cooks Up 17th ^- Century Writers . Who hasn't had their mouth water while reading the description of a feast in a novel, a short story, or a poem? Guy Savoy presents here the second volume of a series where literature and cuisine intertwine to the great delight of our taste buds. Leafing through the tragedies of Corneille, the fables of La Fontaine, the novels of Madame de Lafayette, and many other 17th ^- century classics, the French chef returns with anecdotes about the cuisine of the period and, above all, with the incredible recipes described in these masterpieces. By adapting them to our time, he pays homage in his own way to these great writers, whose love of good food perhaps matched their talent... Enjoy Molière's herring, Boileau's beef fillet, Pascal's lamb navarin, or Racine's strawberry charlotte! The previous volume, Guy Savoy cooks writers - ^16th century , won the Antonin Carême Prize 2023.