Alain Chapel was one of the most important chefs of the last 50 years. His food was brilliant. He was a teacher of Alain Ducasse and he was single handedly responisble for the fashion where the name of the recipe is a list of all the ingredients.
The introduction by Jean Francois Abert is one of the most important pieces of gastronomic writing. After all these years the pictures are dated, but I'd still love to eat the food. A pity it was never translated. ( )