Monday, November 9th – 6:30-8:00 pm
bistronomy: Recipes from
the Best New Paris Bistros

Author Jane Sigal in person

Food writer Jane Sigal presents her new book, and is joined for the Q&A by Paul Chutkow, author, journalist and publisher.


bistronomy covers today’s bistro cooking in Paris — French food reimagined by a new generation of chefs.

There’s a new movement afoot in Paris. Young chefs have turned their backs on stuffiness and are creating an experience that is more fun and a lot less formal.

In tiny independent bistros, mostly on the outskirts of the city, they’re turning out fantastically inventive food that bypasses many of the old sauces and relies instead on the vibrancy of responsibly sourced ingredients. Because they’re working in tiny kitchens with little or no staff, advance preparation is esteemed. (Good news for the home cook looking to crib kitchen notes.) Among their tricks (which could fit easily into anyone’s repertoire) are finding inspired uses for humble root vegetables like rutabaga and parsnips, presenting a vegetable raw and cooked in the same dish, and revitalizing the classic crumble for dessert.

In bistronomy, Jane Sigal captures these chefs’ creative approach, culling recipes that translate their genius in ways the home cook can achieve. From L’Ami Jean’s chef Stéphane Jégo comes the soulful but unexpected Winter Squash Soup, accented with a cocoa whipped cream. Haricots Verts Salad with Strawberries and Feta is a charmer from Atsumi Sota at Clown Bar. And there is the showstopping Cherry and Beet Pavlova from Sean Kelly. The more than one hundred dishes in Bistronomy prove that these Paris bistros have become the idea factories of the culinary world. Like a trip to Paris, Bistronomy will make you fall in love with French cooking all over again.

Jane SigalJane Sigal is a journalist, author, editor, recipe developer, translator and teacher who lived in France for twelve years — and earned a Grand Diplome at Ecole de Cuisine La Varenne. She is currently the France correspondent and a contributing writer at Food & Wine, where she was previously a senior food editor for nine years. Her work has appeared in The New York Times, Saveur, the Wall Street Journal, Time Out New York, Everyday with Rachael Ray, Wine & Spirits, Fine Cooking, Australian Gourmet Traveller, The Statesman (Calcutta) and other publications.