SAUCES Lecons en pas a pas : Eric Trochon (フランス・パリ) 新エディション版

Eric Trochon, a Meilleur Ouvrier de France (MOF), has overseen the cuisine of popular Paris restaurants such as Semilla, Freddy’s and Fish. He also teaches at the culinary school FERRANDI and recently opened the bistro eric’S by Eric Trochon in Marunouchi, bringing his philosophy to Japan as well.

In this volume, he presents his pas à pas approach, offering an extensive body of knowledge dedicated to sauce-making. Spanning 500 large-format pages and illustrated with more than 3,000 photographs, the book explains each step in clear visual detail.

From timeless preparations passed down through generations—mayonnaise, béchamel, crème anglaise and Chantilly—to more contemporary interpretations, readers can explore a wide variety of sauces and techniques.

The latter part of the book features relatively classical recipes that put these sauces into practice, demonstrating how they function within complete dishes.

Guided by the themes of passion, transmission and creativity, this work invites readers to engage deeply with the craft of sauce-making and to rediscover one of the essential foundations of French cuisine.