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 | 116 | Founded | 2 years ago | Last Issue | 11 days ago |
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chefalexisgauthier.substack.comLatest Issues
Brioche Recipe
There are certain smells that instantly transport us back to childhood. For me, brioche is one of them.
When I was young, every visit to my grandmother’s house followed the same cherished ritual. Early each morning, a freshly baked brioche...
Why Do Animals Still Entertain Us?
Every society has its blind spots, let me show you one:
We are often very good at recognising cruelty when it is committed by others. We watch footage of a bullfight and recoil. We see the bull exhausted, confused and ultimately killed in...
When Nostalgia Becomes a Disguise
I have just read a passionate defence of foie gras written by Bart Hutchins in The Washington Post (thanks Mary F for spotting the article). Bart is the chef and owner of Butterworth’s in Washington, D.C., and what struck me most was not th...
You Are Strange…
For years, people like me were told that we were the strange ones. Vegans were portrayed as unusual, extreme, disconnected from reality, incapable of enjoying life and determined to make everyone else’s life more complicated. We were the aw...
Clarkson Is No Schindler
I was told to watch it , so I did. And I suspect I took away something very different from what the programme intended in the latest episode of Clarkson’s Farm
The episode centres around a group of pigs that Jeremy Clarkson has raised on h...
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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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