In My Cookbook, Depardieu, along with his personal chef, Laurent Audiot, rediscovers French domestic cooking. The six chapters cover Salads, Soups and Starters through to Fish, Meat and Poultry right up to Desserts and include Depardieu's personal comments on buying, choosing and preparing foods. With his love for good food and wines Depardieu dedicates himself to the subtle yet simple cuisine of France with classic dishes such as Boeuf Bourguignon and Moules Marinieres. He is passionate cook, interested in the ingredients and their characteristic, all must be of the highest quality (organic foods, well-known suppliers, first-class producers, small family businesses, traditional cheese factories, etc)