In France, where eating is a national pastime, the long, leisurely Sunday lunch is a feast for the senses. It is this quality that acclaimed chef and author St�phane Reynaud captures so perfectly in his paean to traditional French cooking. Rustic and approachable, humorous and convivial, French Feasts features 299 recipes for beloved dishes like pat�s, gratins, savory tarts, and braised meats that are the essence of French weekend fare.From classic stews like navarin and boeuf bourguignon, to foie gras prepared six different ways, to cr�me brul�e and g�teau Basque, the recipes come from all over France and even some former colonies (couscous is a national favorite). The book also includes beautiful, earthy photographs, whimsical illustrations, profiles of local producers, and fact-filled sidebars�a guide to cognac and Armagnac, how to make the perfect croissant, and much more�that evoke the considerable pleasures of the French table.