
Stories, 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 | 118 | Founded | 2 years ago | Last Issue | 15 days ago |
| Active | |||||

When I was a child, my mother cooked me a horse steak almost every day for lunch. It was our ritual. She would heat a pan until it was smoking hot, pan fry both side of the steak and then add a generous knob of butter and wait patiently as...
Green Asparagus Hollandaise
150g silken tofu (as wet as possible)
2 tbsp extra virgin olive oil
1 tbsp white miso
¼ tsp ground turmeric
½ tsp kala namak (black salt)
1 small shallot, finely sliced
50ml...
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...
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...
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...
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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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