Under the tree, flavours to read: chefs' books to give as gifts

For Christmas, forget socks and classic chocolates. Chefs' books are inviting themselves under the tree, with their original recipe notebooks and inspiring cooking stories. Gifts that take your taste buds on a journey, and tell the story of a chef's passion.

Arnaud Donckele's original recipes - The simple joy of cooking

For the first time, Arnaud Donckele (5 toques) brings together 130 recipes in a tribute to emotional cooking. Simple or skilful dishes, majestic sauces and unexpected flavor combinations celebrate the pleasure of cooking from the heart, before the preoccupation with appearances. Published by Robert Laffont, this book promises emotions and gourmet delights on every page, and sells for €24.90.

Des racines et des cimes by Xabi and Pratice Ibarboure

Des racines et des cimes plunges us into the daily life and creativity of Xabi Ibarboure (4 toques) and his brother Patrice Ibarboure, Basque chefs at La Table des Frères Ibarboure in Bidart, where inventive cuisine and memories of the land intertwine. through childhood memories, journeys, wild gatherings and shared gardens, this beautiful book enriched with photos recounts the soul of these two brothers and their region, before proposing some twenty savory and sweet recipes full of sensitivity and audacity. Published by Sud Ouest, it sells for €45.

Meat and Poultry by Régis Marcon

In this book, Régis Marcon (5 toques d'or) explores local meats and poultry, from Charolais to duck, sharing his know-how and techniques: braising, roasting, simmering or tying up. through recipes and precise advice, he questions our relationship with livestock farming and the plant in our plates. The book, which also recounts the family history of the Auvergne-Ardéchois chef, is published by Editions de La Martinière and sells for €49.90.

Cuisine d'un cancre by Glenn Viel

In Un cancre, Glenn Viel (5 toques) recounts his atypical career, from dyslexic to chef of theOustau de Baumanière. Between tricks to get ahead and a passion for cooking, he shares his vision of a gastronomy guided by imagination, creativity and the courage to remain oneself. An inspiring account that encourages everyone to believe in their own abilities. Published by Hachette Pratique, it sells for €40.

A taste of Brittany by Nicolas Carro

at theHôtel de Carantec, Nicolas Carro (3 toques) celebrates Brittany through a cuisine of character, locavore and respect for the seasons. This book features some forty land-sea recipes and takes the reader on a journey to meet the producers, fishermen and market gardeners who inspire him. It's a gourmet approach that's committed to solidarity and promotes the Breton region. Published by Glénat, it sells for €39.

Corsica by Jean Costantini

Jean Costantini, head of A Casaluna restaurant (1 toque), plunges us into the heart of Corsica with over 80 recipes and portraits of 38 committed producers. From the sea to the maquis, each dish recounts an ancestral memory and know-how, between elegance and radicalism. It's a tribute to the island of Beauty, its bold flavors and its art of living. Published by Alain Ducasse Editions, this book sells for €49.

Le Grand Livre du Grand Restaurant by Jean-François Piège

Jean-François Piège (5 toques) recounts in Le Grand Restaurant the birth and evolution of his establishment, conceived as a culinary laboratory where tradition and modernity meet. Beyond the recipes, he shares his vision of an embodied gastronomy, celebrating the riches of the French territories and offering a complete taste experience. Published by Hachette Pratique, this book sells for €60.

My French cuisine at "La Poule au Pot" by Jean-François Piège

In this book, Jean-François Piège (5 toques) shares his vision of French gastronomy, centered on ingredients, technique and the pleasure of sharing. From the Grand Restaurant to Clover, he reveals his creations, his emblematic recipes and his journey as a passionate chef-entrepreneur. An invitation to discover a cuisine that is generous, contemporary and respectful of France's culinary heritage. Published by Hachette Pratique, this book sells for €25.

Un chef au bout du monde by Philippe Etchebest

Philippe Etchebest (4 toques) takes us on a gustatory world tour through four stopovers: from the Marquesas Islands to Louisiana, from Japan to Iceland. Between travelogues, encounters, fishing trips and culinary discoveries, the chef shares his recipes and his view of local cultures. An illustrated notebook that celebrates sharing, curiosity and gourmandise. Published by Albin Michel, it sells for €22.90.

Le potager des chefs by Yves Camdeborde

In this book, Yves Camdeborde brings the future of cooking to the heart of the garden. through 50 plant-based recipes and the confidences of committed chefs, he shows how vegetables from the kitchen garden and sustainable practices nourish plates and creativity. A gourmet and sensitive journey that links the earth to contemporary cuisine. Published by Hachette Pratique, it sells for €39.95.

Mother Earth by Sarah Mainguy

Sarah Mainguy (3 toques) invites us to reconnect with Mother Earth through her book La Terre Mère. Through products, terroirs and memories, she recounts how each ingredient finds its meaning on the plate, combining memory, sensations and emotions. An invitation to a sensitive cuisine that respects nature and people. Published by Hachette Pratique, it sells for €35.

Bocuse pastries by Benoît Charvet

Benoît Charvet, head pastry chef at the Restaurant Paul Bocuse (4 toques) in Collonges-au-Mont-d'Or, publishes 25 gourmet family recipes combining tradition and modernity. Designed to be accessible to all, these creations reflect the Bocuse DNA while celebrating pastry as a living, shared art. Published by Bocuse Editions, this book sells for €24.90.