To begin the change of season, the ELLE à table team focused on ingredients that warm hearts: spices.
As Danièle Gerkens, editorial director of ELLE à Table, writes so well: “March and April see the first small vegetables arrive in the south, while the north of France still lives in the rhythm of winter: cabbages, leeks, carrots, celery, endives… To add color to this season, nothing beats spices, which leave warm scents in their wake, evoking sunny and exotic elsewhere, bringing unexpected relief to our dishes, sometimes igniting our palates, stimulating our metabolism. From the discovery of America to that of South-East Asia, vanilla, cinnamon, pepper, coriander, chili and cloves have traced a gastronomic and economic “geohistory”, helping to redraw the map of the world, launching crews on walnut shells and making the fortune of shipowners. »
In these pages, Indian cuisine highlights spices. Broth, stuffing, marinade, dough, dessert, spices, more than an ingredient, transport gourmets instantly on a journey of the senses.
Among the appointments of this new issue, seasonal products return to surprise our plate between celery root, turbot, livarot, and pink pomelo; the pie puts on its show; the Levant is revealed in a vegetarian version; butter delights us; the fish shows us what it has under its scales, and the wine is in the spotlight in different salons.
The plate will also travel to Japan, to the island of Hokkaido, to savor the cuisine of chef Kaori Yoshida. Less far away, we will return to Chambéry, between lakes and mountains, to savor Savoie.
Finally, I invite you to follow me in the kitchen to teach you how to reproduce my chocolate hazelnut tart step by step with “Marjo, the good tutorials”.
ELLE at Table n°153, €4.90
A magazine already available on newsstands and on all digital platforms
