Spring is back in the new formula of ELLE à table

As Danièle Gerkens, editorial director of ELLE à table, writes so well: “Everything has to change so that nothing changes. » A bit like Tancrède Falconeri (played by Alain Delon) in “The Cheetah”, a film by Luchino Visconti, we decided to change HER at the table.
For what ? Because our desires change, like yours. Because gastronomy and its players are evolving. Because our lifestyle habits, which have been disrupted in recent years, are changing.

Still, many things have not changed. The cycle of seasons and products; the richness of our terroirs and their vitality; the time needed to prepare a small dish; the love we show to ourselves and others when we cook; the passion expressed day after day by producers, artisans, amateur or professional cooks…

ELLE à table is therefore reinventing itself in stages, your magazine being enriched with new sections to bring you even more ideas, inspiration and originality.
Among the new features in this issue, the star product is available for all tastes; spring reinvented in three gourmet menus; fresh processed pasta; the surprising mocktails; and spring vegetables, more inventive than ever. As for classic dishes, we discover them in original and revisited versions.

To make the right choices, the editorial team has put together an electro file for everyone: Italy enthusiasts, stew enthusiasts, BBQ addicts and sweet tooths.

The plate will travel to Provence, to the Château d'Estoublon in the South-East to discover the cuisine of chef Emmanuel De Oliveira, but also to the very chic Royal Monceau to meet the newly arrived Yazid Ichemrahen to discover his sweet score. To fill up on sun and indulgence, take off for Saint-Barth, the most jet-set of the French Antilles islands. Less far away, Toulon also reveals its best addresses.
Finally, I invite you to follow me in the kitchen to teach you how to reproduce my vanilla caramel choux, while delicious, in “Les Follies de Marjo”.

ELLE at the table n°154, €4.90

A magazine already available on newsstands and on all digital platforms

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