Chef’s Substack
Chef Alexis GauthierStories, recipes, and reflections from Michelin-starred vegan chef Alexis Gauthier — where food, culture, and ethics meet.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 107 | Founded | 2 years ago | Last Issue | 11 days ago |
| Active | |||||
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chefalexisgauthier.substack.comLatest Issues
How Did We Normalise Boiling Animals Alive?
How on earth was I able to feel nothing while cooking lobsters in my kitchen? This is a question that genuinely haunts me today because, for years, I participated in a culinary culture that taught me not only to accept this violence, but to...
French Gastronomy and the Future of Ocean Flavour
When I was a young chef, I could never have imagined a culinary world in which the flavours of fish, shellfish and crustaceans were no longer part of my creative vocabulary. To me, the taste of the sea came through the animal itself. That w...
Vegan Blanquette with Soft Tofu
Vegan Blanquette with Soft Tofu
Serves 4 – (Best served with steamed potatoes or rice)
Ingredients
Main:
- 400 g firm tofu (frozen, pressed and then thawed)
- 2 carrots, sliced diagonally
- 1 leek (white part only), cut into chu...
If I Can Go Vegan, Anyone Can
There is a certain mythology surrounding French gastronomy—one that I not only admired, but fully inhabited. It is a cuisine built on butter and cream, on bones simmered patiently into stocks, on sauces that carry the weight of centuries. I...
A VEGAN FLOATING ISLAND
VEGAN FLOATING ISLANDS (ILES FLOTTANTES)
Aquafaba “Meringue” Islands
Ingredients:
-
300 g aquafaba (chickpea liquid), reduced to 100 g
-
15 g cornflour
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100 g icing sugar
-
70 g sugar
-
1 spoon vinegar
-
Pinch of salt...
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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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