At the end of the year, the ELLE à table team invites you to share with us your favorites but also your desires for the future in our pages. As Danièle Gerkens, editorial director of ELLE à Table, explains so well: “There are many ways to celebrate the end of the year…
The Advent calendar which lines up its 24 sweet treats and is so popular that some have even imagined “Aftercare calendars”!
Dinners around a beautiful tablewith family at Christmas time, with friends on December 31, often accompanied by exceptional products: foie gras, poultry, truffles, shellfish, champagne, etc.
The gifts we exchangegenerally symbolizing the bonds that we want to strengthen.
The rituals that we transmit from generation to generation, the fruit of a family history that is enriched over time.
Good news! At the end of the year, ELLE à table has decided to go further by asking you to join the ELLE & MOI community in order to build the future together.
The idea is simple : discuss with you your favorites or your rants; ask you about the covers of upcoming magazines, the services we wish to develop or the advertisements of our partner brands; solicit you during surveys; communicate in advance on projects (box releases, special editions, awards received, etc.);
share events or launches with you…
In other words, making all of you who join the ELLE & ME community essential members of the ELLE family at the table. »
“Alone we go faster, together we go further” says the adage. And tomorrow, we will build it together!
For the upcoming holidays, our meetings have been dressed in their finest attire. If you want some tableware and party products, there you have it, in “What’s new”; new gourmet books to browse through, including the 25th anniversary book of ELLE à table; the new logs but also the most delicious 2024 Advent calendars; as well as a selection of the finest champagnes. It’s all there!
And don’t think that the recipes are neglected, they are as always in the spotlight in a huge file “The holidays on the plate”. Oysters are also popular in offerings that are off the beaten track. Another subject, endive, a less festive product, yet oh so multidisciplinary. Roasted, velvety, gratinated, chopped, melting, in autumn, endive can do it all.
We also take you for a trip to the Doyenné to the table of Australians James Henry and Shaun Kelly, and to Prunier in the land of black gold with Yannick Alléno and Hendry Angwe Mezah.
Finally, I invite you to follow me in the kitchen to teach you how to reproduce my chestnut cream and chocolate tartlets with “Les Follies de Marjo”.
ELLE at Table n°157, €4.90
A magazine already available on newsstands and on all digital platforms
