Hachette Cooking presents Cyril Lignac and the Little Chefs: new recipes

A TRULY HANDS-ON EXPERIENCE!

Now available: the third volume of the Cyril Lignac and the Little Chefs collection, which helps kids cook with or without their parents’ help and using seasonal products.
The recipes and themes are tailored to kids’ tastes, from marinated bell peppers to pork kebabs with peanut sauce, plus mini cream puffs and more. Children will have all the keys to making a delicious lunch, gourmet snack, family dinner or outdoor picnic all by themselves.

PRACTICAL AND FUN

Each dish is illustrated with high-quality photographs that present the dishes in a fun, mischievous way.

IN THE SAME COLLECTION (PREVIOUSLY RELEASED):

CYRIL LIGNAC

After training in Aveyron, his native region, in 2000 Cyril Lignac joined chef Alain Passard’s team at L’Arpège in Paris. He then continued his training under such great chefs as Pierre Hermé and Alain Ducasse at Grande Cascade as well as the Pourcel brothers at Jardin des Sens and Maison Blanche. Working alongside these masters, he discovered the pleasures of improvisation and confirmed his passion for this career.
In 2005, he opened his own gourmet restaurant in Paris, Le Quinzième, which offered refined, product-focused cuisine.
In 2008, he extended his adventure by acquiring Le Chardenoux, a bistro in a listed historic monument. He revisited traditional recipes that recall his culinary roots and involve a sincere, authentic approach, while updating them to suit today’s tastes.
In 2010, he decided to share his expertise with the general public by creating Cuisine Attitude, a cooking workshop and true laboratory of culinary creativity. This workshop, located in the heart of Paris, draws neophytes and seasoned cooks alike. In 2011, he extended the cuisine of his Le Chardenoux bistro to include another historic site, Claude Sainlouis, which he renamed Le Chardenoux des Prés. That same year, he launched a sweet new adventure by opening La Pâtisserie by Cyril Lignac in Paris, a venue that offers simple but delicious fare.