Bistrot Bruno: Cooking from L’Odéon Restaurant, by the talented Bruno Loubet, is truly a gem. Bruno arrived in the UK at a young age and swiftly made his mark as a brilliant cook. Nowadays, he's found down under, cooking on his own terms. He played a pivotal role in shaping the culinary landscape from the late '80s through the early '90s. After military service, cooking for an Admiral, he honed his skills at La Tante Claire under Pierre Koffman in London, followed by Le Manor with Raymond Blanc, and then earned a Michelin Star in his first year at the Four Seasons.
In 1995, he opened L’Odeon on Regent Street, a big place with 200 couverts. The food was good, honest and simple, the sort of food you want to eat, really proper, nothing poncy. Think aioli Provencal, huge salt cod with that tangy mayonnaise like garlic sauce, a salad of leeks with lardons and poached egg, and mussels cooked over a flame.The recipes are brilliantly simple, easy-to-follow, and as Shaun Hill says on the back cover, "this is bistrot cooking at its most exciting.”
I received this book as a Christmas gift back in 1996 from the train manager during my days on the Royal Scotsman – how time flies! If you get the chance, get your hands on this treasure.
