French Cookery Classics quick Pois Chiches au lard et

Pois Chiches au lard et aux piments doux - chickpeas with bacon and peppers

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Oeufs poches a la bourguignon - eggs poached in red wine

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French Cookery Classics quick Pois Chiches au lard etLed by Peter Vaughan Having trained in French classical cuisine at Le Souffle, a Michelin starred restaurant in Park Lane, London (now Italian cuisine Theo Randal), his first job after qualifying was in the two Michelin starred La Ctes Saint Jacques in Joigny, France (still around!) Since setting up his own business, and developing a naturally balanced style of cuisine, he has worked on adapting these classic techniques to have his lighter, more