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 | 122 | Founded | 2 years ago | Last Issue | 6 days ago |
| Active | |||||
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chefalexisgauthier.substack.comLatest Issues
Creating the Gauthier Culinary Institute
A few days ago I posted a short video asking a very simple question: are you, or do you know someone, who might be interested in serious plant-based culinary training?
I did not explain everything in the video because I did not want to sta...
Vegan Macarons
Vegan “Egg White” Base
Ingredients
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550 g water
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56 g potato protein
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4 g xanthan gum
Method
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Combine the water, potato protein and xanthan gum.
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Blend thoroughly until completely smooth and homogeneous.
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Cov...
Watermelon “OTORO”, Avocado, Radish & Cold Dashi
Watermelon “OTORO”, Avocado, Radish & Cold Dashi
Serves 4
Ingredients
For the watermelon “tuna”
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1 thick slice seedless watermelon (approximately 600–700 g, trimmed)
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400 ml kombu dashi
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20 g fresh ginger, sliced
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1 sheet...
The Role Models We Choose
Every generation chooses its heroes, and in doing so reveals what it values most. We celebrate explorers, athletes, entrepreneurs and adventurers because they embody qualities we aspire to possess ourselves: courage, resilience, determinati...
The Currency of Love
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...
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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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