The Five Seasons Kitchen by Pierre Gagnaire

The Five Seasons Kitchen by Pierre Gagnaire is a beautiful book that brings fine dining into our homes by making it totally approachable. Gagnaire who in 2015 was voted ‘Best Chef in the World’ by his peers, marked five creative and successful decades in the kitchen in 2016.

To celebrate his illustrious career, Grub Street published his La Cuisine des 5 Saisons in English. Making Gagnaire’s recipes accessible for the home cook for the first time. The author is at the helm of eleven worldwide restaurants boasting two and three Michelen stars. In this book, the recipes which made him famous are shared.

Why the title The Five Seasons Kitchen? Chef Gagnaire believes there are actually five seasons, not four, as he feels Spring must be divided in two as the same produce in March is not available in June. Accordingly,  the recipes in this book follow the rhythm of the seasons and their bounty. Six menus with starters, main dishes and desserts are set out in each chapter with photographs and easy to follow instructions. Nothing in this title is overly intimidating but every dish is restaurant quality – a perfect title for the serious cook in all of us and those who wish to find that cook.

Filo Pastry with Chestnut Honey, Figs and Blackcurrrents, served with Caramel Ice Cream sounds complex right? Let your guests and family think you slaved the day away making this dessert which only took 30 minutes of prep and 25 minutes of cooking time. The chef breaks down the method for each component and then provides finishing touches and this gorgeous dish is on your table with an assist by purchased ice cream. 

Special thanks to Grub Street and the author for allowing us to share one of his elegant but accessible recipes with our members. Please be sure to head over to our contest page for a chance to win this book.


Apple slivers “à la Juliette”

Preparation time: 20 minutes
Cooking time: 45 minutes

Serves 6


3 Royal Gala apples, peeled, halved and seeds removed
60 g brown sugar
Fresh butter
100 ml apple juice (failing this, use mineral water)
6 slices brioche
100 ml milk
1 egg
20 g granulated sugar
3 tbsp redcurrant jam



Preheat the oven to 180°C, 350°F, gas 4. Thinly slice each apple half (as you would for an apple tart) and place in a gratin tray, pressing down gently on each one to loosen the slices and aid cooking. Sprinkle with brown sugar, place a few knobs of butter on top of the apples and mois­ten with apple juice. Cover with aluminium foil and bake for 15 minutes. Remove the foil and cook for a further 10-15 minutes, basting well to glaze. Leave to cool in the gratin tray.


Combine the milk, egg and sugar. Soak each slice of brioche in this mixture and brown both sides in butter in a non-stick frying pan. Warm the redcurrant jam, whisking gently until fluid.


Serve the apples warm in their gratin tray. Place a slice of French toast on each plate and drizzle with redcurrant jam. Invite the guests to top their French toast with the apple à la Juliette.


Post a comment


  • rchesser  on  February 28, 2017

    This recipe definitely appeals to me.

  • amandacooks  on  February 28, 2017

    This recipe sounds delicious, and easy too! Is there a way to bookshelf the recipes posted on the EYB blog?

  • Jenny  on  February 28, 2017

    Amandacooks – I believe that they will be linked in the index soon – and you can bookmark them there.

  • monique.potel  on  March 1, 2017

    i would love to win this book and would start wit
    sole terrine with leeks
    i do have an adress in the united states

  • Titch  on  March 1, 2017

    Oh yes this recipe appeals to me very much :0 x

  • amandacooks  on  March 1, 2017

    Jenny – Thank you…I will check the index again soon.

  • Teruska  on  March 1, 2017

    OMG. A perfect brunch dish.

  • gjelizabeth  on  March 1, 2017

    I like the idea of dividing Spring into two seasons

  • lebarron2001  on  March 2, 2017

    The recipe sounds amazing !

  • gjelizabeth  on  March 2, 2017

    I agree with Gagnaire that Spring deserves to be treated as 2 seasons.

  • t.t  on  March 3, 2017

    Interesting concept about dividing Spring into two seasons–but wouldn't the same also apply to summer?

  • earthnfire  on  March 4, 2017

    This looks really yummy!

  • cheftina888  on  March 5, 2017

    I like the concept behind the book – eating meals with l produce grown during the season. That would ensure freshness and a divine taste.
    I would like to make Shimizu chicken supreme with avocado, pink grapefruit, green apple and celery should be a hit. it has a bit of everything in it.

  • hippiechick1955  on  March 6, 2017

    What is not to like about this dish! I love that he uses brown sugar in lieu of white. The brown adds that little bit of punch.

  • PennyG  on  March 6, 2017

    The recipe looks delicious but I'm not much of a baker these days.

  • FrenchCreekBaker  on  March 14, 2017

    Sometimes seasonal books don't work for certain areas of the world as far as eating local. This and many recipes sound great so I would track down ingredients not grown here, knowing it is a compromise.

    I thought the lamb with figs, curry leaf. Einkorn wheat, and pine nuts sounds appealing.

  • fiarose  on  March 17, 2017

    it sounds lovely, very appealing–not sure if i would make it, it's a bit fussy for my taste, but definitely a really nice dessert.

  • Siegal  on  March 20, 2017

    How ingenious

  • edyenicole  on  March 25, 2017

    I would like to try this out.

  • imaluckyducky  on  March 28, 2017

    …I never thought I would crave french toast. I've been proven wrong!

  • lgroom  on  April 4, 2017

    Does that sound good!!

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