A newsletter about cooking, eating and making life more delicious.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 1723 | Founded | 5 years ago | Last Issue | 11 days ago |
| Active | |||||
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ruthreichl.substack.comLatest Issues
Is Fine Dining Dead? Notes from Paris. And the Food Writers are Revealed.
“Fine dining,” says Bruno Verjus, “is over.”
With that dramatic sentence one of the most admired chefs in Paris has thrown down the gauntlet. In December Verjus will close his much-lauded Table (2 Michelin stars, number 3 on the Best Rest...
A Taste As Old as Cold Water
A taste as old as cold water. The first time I read it shivers ran down my back. For years I kept Lawrence Durrell’s description of black olives pinned above my desk. Can a taste be old? Can it have temperature? One small sentence could say...
The Chef of the Century?
This velvety mousse of foie gras topped with an ethereal swoosh of parmesan foam (that’s a port reduction between them) was one of the most seductive dishes I’ve ever encountered.
I’ve been remembering it because I’m deep into the sequel...
The Night That Changed Dining in America
Had we known back then how important this dinner was going to be in the history of American food my editors would surely have given me more space. But the American food revolution was still in its infancy, and asking a group of chefs from a...
The Woman Who Put Kiwis in Our Kitchens
When I first started writing about food some of the most interesting people in the business were public relations women. I’ve written about Yanou Collart, a veritable whirlwind who promoted great French chefs in innovative ways; you can rea...
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