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Marcus’s France: Delicious French recipes, from my kitchen to yours
Join Marcus Wareing on a culinary journey through France and bring French cooking to your home kitchen.
In his 40 years as a chef, Marcus Wareing has immersed himself in the French cuisine, working in restaurants around the world. Now, he’s sharing everything he’s learned and discovered in his new book, Marcus’ France.
Immerse yourself in the cuisine, where each recipe tells a story of a passion for cooking and heritage. From the sun-kissed fields of Provence to the charming bistros of Paris, discover dishes that capture the heart of France. From the foundations of classic sauces, techniques and pastry skills that Marcus learned at college, to the iconic French dishes he discovered working in famous London restaurants like The Savoy, and the family favourites that he enjoys cooking at home, this book is packed with recipes, tips and expertise that will help you cook incredible French food in your kitchen.
Whether you’re a seasoned chef or a passionate home cook, you’ll find recipes that suit every occasion. From simple suppers like Pork Chops with Green Olive Sauce, Baked Eggs and the ultimate Steak Sandwiches to dishes to impress such as Roasted Scallops with Lentils, Tomato Onion and Olive Tart and Whole Cooked Sea Bream. Marcus adds his own twist to some of the most famous French contributions to gastronomy, like Apple Tart Tatin, Coq au Vin and Beef Bourguignon.
With recipes to cook outdoors, food to enjoy with friends and family, and ways to hone your skills in the kitchen, this book will take you on a culinary journey not only through France, but through Marcus’ life in French food too.
In his 40 years as a chef, Marcus Wareing has immersed himself in the French cuisine, working in restaurants around the world. Now, he’s sharing everything he’s learned and discovered in his new book, Marcus’ France.
Immerse yourself in the cuisine, where each recipe tells a story of a passion for cooking and heritage. From the sun-kissed fields of Provence to the charming bistros of Paris, discover dishes that capture the heart of France. From the foundations of classic sauces, techniques and pastry skills that Marcus learned at college, to the iconic French dishes he discovered working in famous London restaurants like The Savoy, and the family favourites that he enjoys cooking at home, this book is packed with recipes, tips and expertise that will help you cook incredible French food in your kitchen.
Whether you’re a seasoned chef or a passionate home cook, you’ll find recipes that suit every occasion. From simple suppers like Pork Chops with Green Olive Sauce, Baked Eggs and the ultimate Steak Sandwiches to dishes to impress such as Roasted Scallops with Lentils, Tomato Onion and Olive Tart and Whole Cooked Sea Bream. Marcus adds his own twist to some of the most famous French contributions to gastronomy, like Apple Tart Tatin, Coq au Vin and Beef Bourguignon.
With recipes to cook outdoors, food to enjoy with friends and family, and ways to hone your skills in the kitchen, this book will take you on a culinary journey not only through France, but through Marcus’ life in French food too.
- GenresCookbooks
256 pages, Hardcover
Published February 4, 2025
10 people are currently reading
12 people want to read
About the author
Marcus Wareing
29 books8 followersMarcus Wareing’s contribution to British Food and inspiring the next generation of cookery talent has led him to be one of the most respected and acclaimed Chefs and restaurateurs in Britain today.
Originally from Southport, Merseyside, the son of a fruit and vegetable merchant, Marcus began his career at the young age of 18. An incredible talent, he started acquiring Michelin stars aged just 26 – one of only a handful of chefs to be recognised as such a young age. Over the last 30 years Marcus has been involved in the creation of many of London’s most iconic and celebrated restaurants including his own restaurant group.
Founded in 2008 with his wife Jane, Marcus Wareing Restaurants began with the opening of the two Michelin starred Marcus Wareing at The Berkeley (formerly Pétrus). Within 18 months of formation, the group had grown to include The Gilbert Scott - an elegant British restaurant and bar located at The St Pancras Renaissance Hotel, which opened in 2011, followed by Tredwells, a vibrant West-End eatery which opened in September 2014 and went on to win AA Restaurant of the year in 2016. 2014 also saw Marcus’s restaurant at The Berkeley Hotel take on the new name of Marcus after an extensive renovation which transformed the once familiar claret dining room into a stunning new contemporary space.
Marcus has published seven cookbooks and won numerous coveted awards, Michelin stars, the Acorn Award, Chef of the Year with Caterer and Hotelkeeper, Tatler Restaurateur of the Year, GQ Chef of the Year amongst multiple other restaurant awards.
A familiar face on our TV screens, Marcus has made many key appearances on prime-time TV cookery programmes over the last ten years. In the autumn of 2014 Marcus took on the new role as judge on MasterChef: The Professionals (UK). December 2019 will be his sixth year as judge on the show. Marcus also took on the role of Chef Consultant in the film production Burnt starring Bradley Cooper and Sienna Miller. As Chef Consultant on the production he assisted with various aspects of the film including menu design, food styling and training of the principal leads as well as kitchen and restaurant set design. Bradley Cooper, Sienna Miller and other key cast members spent time in the kitchen at ‘Marcus’ in preparation for their roles. Marcus also worked directly with Bradley Cooper to help get him in the 'psyche' of what life is really like as a chef searching for perfection, helping him to understand the obsession with perfect flavours, ingredients and execution.
March 2016 saw the release of another of Marcus’s TV projects – Chef vs Science – a 90-minute film he created with the BBC.
In September 2016 Marcus released his sixth cookbook ‘Marcus at Home’ published by Harper Collins followed by New Classics in December 2017. He is currently working on a new book, set for release this year.
Originally from Southport, Merseyside, the son of a fruit and vegetable merchant, Marcus began his career at the young age of 18. An incredible talent, he started acquiring Michelin stars aged just 26 – one of only a handful of chefs to be recognised as such a young age. Over the last 30 years Marcus has been involved in the creation of many of London’s most iconic and celebrated restaurants including his own restaurant group.
Founded in 2008 with his wife Jane, Marcus Wareing Restaurants began with the opening of the two Michelin starred Marcus Wareing at The Berkeley (formerly Pétrus). Within 18 months of formation, the group had grown to include The Gilbert Scott - an elegant British restaurant and bar located at The St Pancras Renaissance Hotel, which opened in 2011, followed by Tredwells, a vibrant West-End eatery which opened in September 2014 and went on to win AA Restaurant of the year in 2016. 2014 also saw Marcus’s restaurant at The Berkeley Hotel take on the new name of Marcus after an extensive renovation which transformed the once familiar claret dining room into a stunning new contemporary space.
Marcus has published seven cookbooks and won numerous coveted awards, Michelin stars, the Acorn Award, Chef of the Year with Caterer and Hotelkeeper, Tatler Restaurateur of the Year, GQ Chef of the Year amongst multiple other restaurant awards.
A familiar face on our TV screens, Marcus has made many key appearances on prime-time TV cookery programmes over the last ten years. In the autumn of 2014 Marcus took on the new role as judge on MasterChef: The Professionals (UK). December 2019 will be his sixth year as judge on the show. Marcus also took on the role of Chef Consultant in the film production Burnt starring Bradley Cooper and Sienna Miller. As Chef Consultant on the production he assisted with various aspects of the film including menu design, food styling and training of the principal leads as well as kitchen and restaurant set design. Bradley Cooper, Sienna Miller and other key cast members spent time in the kitchen at ‘Marcus’ in preparation for their roles. Marcus also worked directly with Bradley Cooper to help get him in the 'psyche' of what life is really like as a chef searching for perfection, helping him to understand the obsession with perfect flavours, ingredients and execution.
March 2016 saw the release of another of Marcus’s TV projects – Chef vs Science – a 90-minute film he created with the BBC.
In September 2016 Marcus released his sixth cookbook ‘Marcus at Home’ published by Harper Collins followed by New Classics in December 2017. He is currently working on a new book, set for release this year.
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Displaying 1 - 3 of 3 reviews
December 20, 2024
Happy French Christmas
Perfect for a stocking filler from the MasterChef Judge who is top
Perfect for a stocking filler from the MasterChef Judge who is top
February 9, 2025
Some superb recipes here: terrines, stews, sauces, barbecue dishes, desserts. It’s all hearty French fare, so highly meaty and not for vegetarian.
All seem to be simplicity itself, with easy fresh ingredients, and highly tempting just to make all of them in sequence. Perhaps my fear is that with all that said, there’s nowhere to hide if it doesn’t turn out like it does in the photos…
All seem to be simplicity itself, with easy fresh ingredients, and highly tempting just to make all of them in sequence. Perhaps my fear is that with all that said, there’s nowhere to hide if it doesn’t turn out like it does in the photos…
May 29, 2025
Lots of tasty French recipies, from formal to homestyle.
Displaying 1 - 3 of 3 reviews