With its rich volcanic soils, clean air, and pristine waters, the...
Travel to Istanbul, an ancient Turkish city with a culinary past...
What could be more exhilarating than the rush of a chile pepper?...Please note that Gourmet magazine ceased publication after the November 2009 issue.
Subscribers can look forward to receiving Bon Appétit magazine for the remainder of their subscription. If you have questions about your Gourmet magazine subscription, please contact subscription services. If you'd like to purchase past issues of Gourmet, please go to the Condé Nast store.
We regret any inconvenience and thank you for your loyal readership.
A new generation of culinary talent is ignoring tradition and experimenting with techniques, reinventing French cuisine. Come with us to meet these iconoclastic young masters. One is changing the face of the French bistro at his restaurant, Le Chateaubriand. In the south of France, another chef is taking the organic movement into new directions on his farm. And we’ll visit a restaurant in a premier art museum, where the chef is creating iconoclastic dishes based on classic ingredients (foie gras and celery remoulade with popcorn, anyone?). Join us to find out why France could be on the verge of another revolution. Back in the Gourmet kitchen, we’ll see another innovation from French chefs: the Silpat, which has revolutionized pastry-making.
- Keywords
- diary of a foodie,
- video,
- france
Ratings
Comments
Post a Comment