Paris is a great food city. Its unrivalled reputation spans the globe. The city's exceptional and delicious culinary scene has been slowly evolving so that today, eating in Paris is no longer limited to traditional French cuisine. Mouth-watering ethnic cuisine cooked, more often than not, by immigrants from former French colonies, has turned Paris into a delight for Epicureans who not only relish a traditional French confit de canard, but who also savor the flavors of a Moroccan prune tagine or a delicate Vietnamese Phô. The first book on the market to focus on the ethnic influences on Paris' haute cuisine, the more than 100 recipes-including starters, main courses, and desserts-are selected and adapted from internationally renowned chefs such as Fatema Hal of the Mansouria restaurant and Hisayuki Takeuchi of Kaiseki-Sushi, as well as from food lovers transplanted from places as varied as Vietnam, Morocco or Cameroon who are now established Parisians but retain their culture through their cuisine. But complex flavors don't necessarily mean complicated recipes. These are easy-to-follow recipes with step-by-step instructions. The regions included in this book are the Maghreb: Morocco, Tunisia and Algeria; Southeast Asia and China: Vietnam, Cambodia, Laos and China; Japan; Lebanon and Syria, and a selection of countries from former French West Africa and islands in the Caribbean and the Indian Ocean: Cameroon, Senegal, Reunion, Mauritius and Guadeloupe.

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