LA PAIN DE LA TERRE A LA TABLE (Paris, France) A must-visit boulangerie when in Paris, highly acclaimed as one of the best in Paris, and receiving high praise such as being selected as the best boulanger by Gault & Millau and Pudlo, a gourmet guide, Christophe Vasseur. This work is his first book. He wasn't originally a boulanger; he had been involved in the fashion industry for a long time. However, he had a love for bread since childhood, and he started his path as a boulanger at the relatively late age of 33 in France. Christophe Vasseur apparently learned to make bread completely on his own, without any experience at famous shops. At the age of 35, he opened his own shop, Du Pain et des Idées. He uses traditional methods and carefully selected ingredients, and performs most of the processes by hand, without sparing time or effort. It is likely that by uncompromisingly pursuing this seemingly simple yet very difficult bread-making process, he has become the world-renowned boulangerie he is today. It's understandable that the bread for Alain Ducasse au Plaza Athénée, a three-Michelin-starred restaurant at the Plaza Athénée, one of Paris's palace hotels, is also from Du Pain et des Idées. This book doesn't just contain bread recipes; it also includes the background that allows Du Pain et des Idées to exist, such as the farmers who grow the wheat and the millers. The shop doesn't have a patisserie, and doesn't even offer drinks, salads, or sandwiches. What he feels and where he focuses his attention are recorded in this book. This is a valuable book that is rarely seen in Japan. It has been stored without opening the film, so please judge from the photos. Size: 32cm (height) x 23cm (width) x 3cm (depth)