I don’t think I’ll ever recover from a all the love and confidence that has been shown to me since the publication of the first volume of Simply Chic. I am truly privileged to share my passion, and especially grateful that people continue to be so enthusiastic about my creations! With this third volume, and true to its title, my objective hasn’t changed. It was and is still to allow you to discover recipes that are worthy of restaurants, but that are simple and accessible to all. You will mostly find recipes that I have created in response to the requests of my entourage and those who follow me: such as a Buddha bowl, Buffalo squash risotto, fried burrata, tagliatelle with a pancetta cream sauce, General Tao tacos, tuna steak, steak and mango salsa, and much, much more! And as I love a challenge —I’ve included in this volume three new sections: one dedicated to lunches, another to snacks and finally, one dedicated to Saturday night meals. For this one, I gave myself “carte blanche” and dared more elaborate recipes; Beef Wellington, rack of lamb, fresh pasta… those who wish to learn new techniques or impress their guests on special occasions will be served!I have also become interested in healthy foods and the benefits they provide. However, this is not a health recipe book: gourmet foods are still in the spotlight, but I made sure to make more conscious choices. I also feature the virtues of certain foods, in addition to some of my tips for optimizing your meal preparation. Now that the table is set, it’s time to please your palate with simplicity, but with a great big dash of chic!