L'Art de la Table
Sean KellyFine dining extends far beyond the palate. Each culinary experience is a symphony of flavors, textures, aromas, aesthetics, sounds, and human interaction. Join me on this journey to explore the contemporary world of gastronomy.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 19 | Founded | 2 years ago | Last Issue | 2 years ago |
| Active | |||||
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artdelatable.substack.comLatest Issues
Chefs invade the capital
Scrolling through the streets of Paris on Google Maps late one Tuesday night, as I seem far too often to do, I came across Avenue Parmentier. The name instantly reminded me of one of my favourite French comfort foods: Hachis parmentier. It’...
The artisanal craft behind expensive French salt
The marshes of Guérande.
When I returned from my time in France, my suitcases were packed to their limits: clothes, books, sculptures, and a set of chef’s knives that I managed to get through customs after I put on my most pronounced Aust...
★★★ Three stars to rule them all
Restaurant Saisons, Ecully. Sean Kelly
What truly defines a world-class dining experience? Is it the quality of the ingredients, the smooth timing between courses, or perhaps how swiftly a misplaced knife is retrieved from under the table?...
Dining in the dark
Pitch black is all I saw for the duration of our two-hour meal at La Table en Braille. Opened in 2016 and nestled in the Cité internationale in northern Lyon, just steps away from the Interpol headquarters (yes, that Interpol), this restaur...
Steak-frites: A French obsession
Restaurant L’Entrecôte, Bordeaux.
One of the most memorable experiences from my recent trip to France was dining at L'Entrecôte, a renowned chain of restaurants famous for exclusively serving one thing: steak-frites. It was our first day i...
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Authors
The writers behind this newsletter.
Food, gastronomic culture, and fine dining
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