Manu started out helping out in his dad's restaurant but then he ran away to join the circus. Having realised that the circus was not his long term future, he returned to the kitchen and spent many years working in the bistros of France.
There were plenty of recipes that included traditional French ingredients that I just can't imagine using in my home kitchen like a recipe for Garlic Snail Pies and a gorgeous looking Hare Pie, which is like a posh version of cottage pie but I just can't imagine actually ever cooking with hare. There are plenty of recipes though that I could at the very least try. In some of the interviews that I read though, Feildel makes no secret of the fact that this book was designed to be more challenging without being too inaccessible. Having now looked at this book, I am interested to see if I can get hold of the first book and see how it compares in terms of accessibility to someone like me who is a functional cook at best.
Instead of typing up a recipe, I thought I would share a video that was created to help promote the book. This has a couple of bonus points in that you can hear his delicious French accent, and you also can see a quick glimpse of the styling that I talked about before.
Onion and Bacon tartlets (from the publisher's website)Beef Cheeks/Chewy Walnut and Caramel Tart (from the Courier Mail)