Mange Tout by Bruno Loubet

Chef Loubet is both a traditionalist and an innovator, thanks to a childhood grounding in the ways of the land. This means that his modern twists upon classic French bistro recipes – think confit of duck with shredded cabbage salad, or soused mackerel with a fiery wasabi potato salad – always show respect for fresh, seasonal and, most crucially, traceable ingredients. There’s always an inventive flourish, too, in such recipes as his crêpes Suzette, which Loubet gives an exotic edge with a touch of cardamom.

In this cleanly designed, simple to follow cookbook, the Libourne-raised chef leads us through the courses – starters, mains, side dishes and puddings – plus sauce and oil basics. It’s a colourful read, with the superb photography vividly bringing every dish to life, from beetroot ravioli to ‘sustainable’ bouillabaisse.