from food to folios
William Ledeuil, from food to folios
Books have always held a special place in William Ledeuil’s life.
While he was training to become a chef, he perfected his knowledge by devouring the books by the Chefs that he admires – Michel Bras, Michel Guérard, Jacques Maximin…
Later, before he was able to travel and discover its far-off lands, it was through a collection devoted to Asian cuisine that he was able to quench his curiosity and explore flavors.
Once a full-fledged chef, it was therefore quite natural, indeed essential, for him to share in turn and put his art of concocting delicacies into words.