
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 | 112 | Founded | 2 years ago | Last Issue | 8 days ago |
| Active | |||||

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...
Over the past few months, I have read countless articles predicting the impact that artificial intelligence will have on our society. Week after week, new reports appear suggesting that millions of jobs could disappear, that entire professi...
Vegan Lobster Bisque with Brown Butter Heart of Palm
Serves 4
This bisque captures everything we love about the great French classic: richness, depth, sweetness and the unmistakable flavour of the sea. The secret lies not in lobster, but...
I am publishing a reel about one of the most fascinating developments taking place in science today: the possibility that artificial intelligence might eventually allow humans to communicate with animals. Not in the simplistic way often por...
That’s it, Michelin finally dropped the green mask. The company has quietly retired its Green Star sustainability rating system for restaurants.
That is is good news! Not because sustainability in restaurants does not matters enormously, b...
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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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