This issue is an opportunity to experience a gourmet return to school but also to celebrate the magazine’s 25th anniversary. As Danièle Gerkens, Editorial Director of ELLE à Table, so aptly writes, “On the scale of humanity, 25 years is about the length of a generation. On the scale of a magazine like ELLE à table, it’s much more!”
In 25 years, cooking has changedjust like our eating habits (after the reign of the burger, here comes that of tacos), gastronomic trends (out with chocolate fondant and verrines, in with grated dried egg yolks and Korean kimchi), the stars of the kitchen (ranging from Maïté to Cyril Lignac, the generosity of the South-West always being a winner)… The fact remains that many points in common between these two Frances, that of 1999, the year ELLE à table was launched, and 2024, can be highlighted.
In 2024, France and its art of living still shine on the world, challenging preconceptions, whether with an unclassifiable opening ceremony of the Olympic Games or with vegetarian menus for the athletes!
In 2024, we will once again celebrate the exceptional richness of French terroirs which is discovered through markets and seasons. More than ever, we can measure the work of French farmers, to be discovered via social networks, like on X with #FrAgrTw.
In 2024, France remains the country in the world that spends the most time at the table with an average of 2 hours per day per person 1, including around 50 minutes devoted to lunch 2. Our food model is resisting the global junk food offensive!
In 2024, chefs illustrate more than ever the vitality of French gastronomy and its diversity, joined by the immense dynamic of food influencers, an infinite source of video inspiration…
To celebrate these 25 years and to look to the futurewe have put together a special issue for you, obviously full of recipes, meetings, but also tips and good news: cool dishes from great chefs, our clever tricks with supermarket products, food talents to follow, a competition with exceptional gifts…
So many reasons to celebrate the art of goodness again and again! All our gourmet wishes…»
Among the appointments of this new issue, always the beautiful and the good. The beautiful objects and tables to test are discovered in the “What’s new?”; the editorial team reveals its personal recipes; the fig brings joy and color to the plates; the seasonal menus bridge the summer and fall seasons; the cakes are more festive than ever; the supermarket products delight us; the tomatoes continue on their gourmet streak; and the cauliflower makes us melt!
As for the distinguished guests, chefs and influencers join the party and reveal their favorite tips and recipes to accompany us on a daily basis with delicacy, in numerous thematic files, whether they are in Perche, Vienne, or elsewhere.
Finally, I invite you to follow me into the kitchen to teach you how to reproduce my rice pudding, vanilla custard with “Les folies de Marjo”.
ELLE at the Table No. 156, €6
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