Saison: A Year at the French Café

by Simon Wright

‘Saison’: the French word for season, a natural period of time into which the year is divided, a way that Nature finds balance in itself and a time where everything gets a moment to shine.

This second cookbook from Simon Wright, one of New Zealand’s most admired chefs, showcases The French Café’s glorious approach to food.

The famous Auckland restaurant has long been the epitome of excellence, the standard to which others aspire. Husband and wife team Simon and Creghan 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 Café exemplifies perfection.

Genres: Cookbooks

304 pages, Hardcover

First published November 7, 2014

About the author

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 Mollow (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.

Reviews

[Carol, She's so Novel ꧁꧂ · Rating 5 out of 5]

.If I ever win Lotto, one of the first things I want to do is have a meal at The French Cafe in Auckland. Innovative food with, with fresh seasonal products & to have kept their high standards of both food & service is a real achievement.


I've loved thumbing through this beautiful book. I can understand why it was nominated for PANZ Book Design Awards 2015 for cookbooks. What I can't understand is how it lost! The layout is nearly perfect, every picture is stunning.

For example;



Simon Wright

I truly believe that people don't really want to eat the food they cook at home when they go out to dinner.

That's certainly how I feel! I may make Wright's take on Gazpacho & next time I'm on a farm I may grab some hay to do his roast lamb, but I think for the most part I'll be content to treat this book as a work of art, rather than trying to make the recipes myself!

[Sandra Noel · Rating 4 out of 5]

Stunning!! There is no other word for the beyond gorgeous cookbook! It is like a work of art with the breathtaking photography, graphic design (the lattice pages are beautiful!) and layout, and all comes in its own, beautiful slipcase.

The book showcases a year at the renowned restaurant "The French Cafe" in Auckland, New Zealand. As such, it is divided into seasons where each season's bounty is shown the love it deserves.

The recipes are amazing, even if some fall a little more to the pretentious side (potato foam, anyone?). Braised Beef Cheeks, Smoked Potato and Carrots--the Braised Beef Cheeks are a delight! Strawberries and Cream--what's not to love? Even the kids can get involved with the Watermelon Ice Blocks!

This book may be nice to cook from, but it is just as good (or better!) as an amazing coffee table book. Either way, you'll find a beautiful cookbook!

I received a copy of this book from Trafalgar Square Publishing through IPG for my honest review. All thoughts and opinions are my own.