Saison a Year at The french Café
A magnificent cookbook from one of New Zealand’s most admired and inspiring chefs. The famous Auckland restaurant The French Cafe has long been the epitome of excellence ,the standard to which others aspire. The service is exemplary, the atmosphere cossetted and refined yet convivial, and the food …well, the food is nothing short of heavenly. Husband and wife team Simon (chef) and Creghan (front of house) Wright have woven magic here ever since they took the restaurant over in in 1999. They are never satisfied with resting on the laurels of their numerous awards. Rather they constantly strive for even higher standards and an even richer experience for their guests. Be it their recent garden development or adjustments to the menu, The French Cafe exemplifies perfection. This second cookbook from Simon Wright showcases his glorious approach to food and his respect for the seasons in which ingredients are at their peak. Lavishly produced and beautifully photographed, it’s the next best thing to dinner at The French Cafe!
This book is a work of art just like the cuisine it represents.
304 page hard cover book within it’s own hard case
Author Biography – Simon Wright trained as chef at leading restaurants in London, including at Harvey’s where he worked with Gordon Ramsay for the legendary Marco Pierre White. He then travelled through Asia and Australia to New Zealand, arriving in the late 1990s and meeting Creghan Molloy (then maitre d’ at the much-admired Number Five City Road), whom he would later marry. He was working at Woody’s when he learned that the famous French Cafe was on the market. Taking the plunge, and and Creghan bought the restaurant in 1999 with business partners Simone Forde and Chris Mackay. They later bought the restaurant outright and went on to win a string of major awards, in particular in the annual Cuisine and Metro restaurant of the year awards. Simon and Creghan still work in the restaurant every day. They have a young son, Miller.