Chef’s Substack
Chef Alexis GauthierStories, recipes, and reflections from Michelin-starred vegan chef Alexis Gauthier — where food, culture, and ethics meet.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 55 | Subscribers | Read | chefalexisgauthier.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
The Leaf That Tasted Like Roast Chicken
When I first travelled to Mauritius, I was led through markets in every corner of the island. But the vegetable market in Port Louis stood apart — a cathedral of colour and scent, as abundant and unforgettable as Vintimiglia in Liguria.
The FT - Understanding Shifting Baseline
In his recent Financial Times piece, Henri Mance declares that veganism has lost momentum. The hype has ebbed, he writes: search terms are down, Beyond Meat’s sales are weak, and a high-end restaurant (11 Madison Park) that once swore off m...
Chris Martin and the Philosophy of Being More-Than-Human
The Almost-Vulcan
From Tin to Table: My Love Affair with Corn
Until I came to the UK back in 1995, I didn’t know much about corn. Growing up in the south of France, corn was something that lived almost exclusively in a tin. My mother would fold it into a salad mix, usually when she wanted to make sure...
Authors
The writers behind this newsletter.
Classically trained French chef on a mission to recreate French gastronomy free of animal products. I think, I write, I test and test and test again.
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