After the first three issues relating mustard, saffron and pepper, Octopus, précis artistique des mots de bouche, invites you to discover garlic through its culinary meaning, in the kitchens of Pierre Gagnaire.
An autumnal encounter of two masters – the first of gastronomy, the second of Swiss timepieces – celebrates the great yellow gentian. This seasonal plant can be used in cuisine, liqueurs, even watchmaking.
Cooking over an open fire is as old as humanity’s mastery of fire itself, dating back some 400,000 years. Each region of the world – and indeed nearly every country – has its own tradition and its own distinctive name for it. Time to travel from braai to churrasco and from bulgogi to binchotan.