After the international success of Ladurée Sweet Recipes and Ladurée Savoury Recipes, Ladurée's chefs bring us their recipes and ideas for entertaining. From breakfast to a formal dinner party, brunch with friends, an elegant picnic, family lunch, a snack, high tea, a romantic dinner, supper by the fire and a buffet, Ladurée: The Art of Entertaining presents ten themes, ten moments in the day for which Ladurée shares its advice and ideas for menus and table decoration. Michel Lerouet is the Chef of French and International Cooking at Ladurée. He was born in Paris in 1966 but spent most of his childhood in Normandy with his grandmother, who happened to be an accomplished cook and shared with Michel her love of food. At the age of 16 he decided to enter a catering school. He worked his first internship at the Michelin Star Hotellerie du Grand Lac near the family home and moved up through the ranks. With Guy Savoy he learned rigour, perfection and especially generosity. He put these qualities into practice at Tante Louise where he first became chef and Assistant Manager. At Tante Louise his style took root and his cooking became structured with balanced recipes without excess. He developed this style during 5 years at the Procope in Paris. Lerouet's passion lies in dishes with smooth, slow rhythms where the flavours develop little by little without any harshness. For Ladurée, he gives all of his determination and know-how; he pays careful attention to the quality of the products used and shares the best of himself. He is the author of Ladurée Salé.