Caldos

Whether originating from our land or inspired by Asian cuisine, broths are the basis of many traditional and gastronomic recipes. Chef William Ledeuil, who has made these light and tasty preparations one of his specialties, presents us with his favorite ingredients and reveals the secrets of basic and essential broths (made from poultry, vegetables, crustaceans, clear broths, tom kha kai ...), with which he plays to propose around sixty recipes. Cooked broth, lacquered ox and papaya; salmon confit with ginger alioli and bouillabaisse broth; prawn pho broth; citrus infusion and lemon grass ... Steaming bowls of intoxicating perfumes that reveal a free kitchen, extolled by the photographs of Louis Laurent Grandadam.