Word: villa9trois
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...Readers who want less "taking apart" and more "devouring" will be glad to move on to Reynaud's abundance of recipes based on dishes from his Parisian restaurant, Villa9Trois. They range from simple and straightforward (ham-and-gherkin sandwiches, croque-monsieur snacks) to elaborate and exotic (jugged wild boar with spelt-and-saffron risotto, pot-roast confit with lemon-flavored coriander salad). All are enticingly photographed by Marie-Pierre Morel, though some of the dishes are not for the squeamish. For example, a hearty stew introduced early in the book lists pig's liver, pig's kidneys...
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