提起法國菜，你會想到甚麼？鑽石級昂貴的食材？還是一道又一道精緻但份量少得填不飽肚子的菜餚？在法國藍帶廚藝學院學成歸來的Bonnie So，以地道香港人的身份，由淺入深，引領你認識法國菜的精髓；使你在一般的家居廚房，也能烹調出不失體面的法國菜。番茄凍清湯、鮮蝦濃湯、蒜頭忌廉湯、雞肝醬、油浸火雞腎、肉碎釀椰菜、黑啤燴豬扒、煙三文魚菠菜蛋批、布列塔尼西梅蛋糕、火焰橙香班戟......都是值得一試的菜式。
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