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The Spoon of Paris

The Spoon of Paris, Chihiro Masui, Hélène Borderies

The Spoon of Paris est sur Substack! Souscrivez à la newsletter en entrant votre email ci-dessous et recevez les nouveaux articles dès leur sortie. Pour toute question, n'hésitez pas: hello@spoonofparis.com

Platform
Substack
PricingFreemium
PublishesTwice weeklyIssues145
SubscribersRead thespoonofparis.substack.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

Sauces soja du Japon.

Nous avons testé 16 sauces soja japonaises de différents types. Récit et premières conclusions.

a month ago
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Kibun Tokyo, par Ugo Perret-Gallix

Un Français cuisinant japonais au Japon. Quel prodige? Avec toutefois quelques accents français. Serait-t-il le précurseur d'une nouvelle cuisine? 1er épisode d'une série de découvertes à Tokyo.

2 months ago
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Que l'année soit heureuse !

Mes sincères remerciements pour votre patience et fidélité en 2024, et mes vœux pour une année 2025 du Serpent que l’on espère sera plus paisible. Vous allez dire que ce n’est pas encore l’année du Serpent… Eh bien si ! Nous avons adopté le...

3 months ago
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Raviolis de cochon, courge et champignons

Voici une recette gourmande et chaleureuse, qui saura vous challenger pour régaler vos invités. Étant une fan inconditionnelle de raviolis, j’ai voulu tester un remake de ceux à la viande, accompagnés de sauce tomate. J’ai opté pour une far...

4 months ago
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Authors

The writers behind this newsletter.

  • The Spoon of Paris

    By Chihiro Masui and Friends

  • Chihiro Masui

    Born in Tokyo, grew up in New York, London, Paris with a lot of travelling and eating in between. I've published magazine articles and books in French and Japanese for the last 40 something years, mostly about food.

  • Hélène Borderies

    Team Spoon of Paris

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