With the words "French cuisine," everyone imagines a cook in an old-fashioned cap puffing over an unimaginably complex dish, which must be poured with a ton of melted butter before serving. Mais non! The aromas and techniques of French cuisine are quite accessible to the ordinary culinary specialist. And even if in the recipe book you come across the terrible words "ju" or "blanch," this does not mean that you need the kitchen of a Michelin restaurant to prepare this dish. I definitely manage without it and at the same time manage to arrange receptions for every taste - from magnificent feasts to girls' tea parties and romantic dinners.