Gastronomad #11 Septer-October 2012

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BØN·APPETIT 28 Gas�tron�ø�mad Collage Asperges
So you decided to write a book? Upon my return to Paris, I showed my team my collages - with shyness ... They found them fantastic and they encouraged me to continue to create. The idea of the book came much later. It must have been a gamble, usually a cookbook shows spectacular photos! Of course. But I wanted to do this: my recipes illustrated by my own collages, themselves inspired by my culinary creations. Vous avez donc décidé d’écrire un livre ? De retour à Paris, j’ai montré à mon équipe mes collages, avec grande timidité … Ils les ont trouvés fantastiques et ils m’ont encouragé à continuer à créer. L’idée du livre est venue beaucoup plus tard. C’est un pari risqué, généralement un livre de recettes propose des photos extraordinaires. Bien sûr. Mais je voulais le faire ainsi: mes recettes illustrées par mes propres collages, euxmêmes inspirés par mes créations culinaires. Restaurant l’Arpège 84, rue de Varenne. 75007 Paris (France) www.alain-passard.com Interview | Interview | Entrevista ¿Y decidió hacer un libro? De vuelta en Paris, enseñé a mis equipos mis collages, con una gran timidez.. Les parecieron fantásticos y me animaron a seguir creando. La idea del libro vino mucho después. Es una apuesta arriesgada, en general un libro de recetas, se acompaña de fotos exquisitas. Desde luego. Pero quería hacerlo así, mis recetas ilustradas con mis propios collages, a su vez inspirados por mis creaciones culinarias. Gas�tron�ø�mad 29
Page 1 and 2: Gas·tron·ø·mad Copenhagen | Par
Page 3 and 4: CØNTENTS Alain Passard Photo: Bern
Page 5 and 6: A taste of history | Le saveur de l
Page 15 and 16: Interview | Entretien | Entrevista
Page 17 and 18: Interview | Interview | Entrevista
Page 19 and 20: You started your apprenticeship in
Page 23 and 24: There are other international chefs
Page 27: Interview | Interview | Entrevista
Page 31 and 32: Seasonal | De saison | De temporada
Page 33 and 34: Seasonal | De saison | De temporada
Page 35 and 36: Bodega Roberto Bonfanti. Malbec Res
Page 37 and 38: Viña Altos Las Hormigas. Malbec Te
Page 39 and 40: Viña Familia Zuccardi Malbec 2007.
Page 41 and 42: The Owl distillery 3 years old Belg
Page 43 and 44: Three Ships 10 years old single mal
Page 45 and 46: Gas�tron�ø�mad 45
Page 47 and 48: Gas�tron�ø�mad 47
Page 49 and 50: SØLID Pickled beets with powderer
Page 51 and 52: Starred Recipe | Recette Etoilée |
Page 53 and 54: Gastro-travels | Gastro-voyages | G
Page 63 and 64: Salt&Sill, set of breads and butter
Page 67 and 68: Oyster safari, the boat Gastro-trav
Page 71 and 72: Salt&Sill, the sauna Gastro-travels
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Gastro-travels | Gastro-voyages | G
Page 81 and 82:
Mezlai Restaurant Gastro-travels |
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Page 85 and 86:
Page 87 and 88:
Restaurant 55&5 Gastro-travels | Ga
Page 89 and 90:
Yas Viceroy Hotel by night Gastro-t
Page 91 and 92:
Gas�tron�ø�mad 91
Page 93 and 94:
Restaurant Chi-Ton Restaurant | Res
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Restaurant Dontell Restaurant | Res
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Gas�tron�ø�mad 97
Page 99 and 100:
GASTRØ·CULTUR Design Makgeolli gl
Page 101 and 102:
Makgeolli glass Moon by Jong & Hyun
Page 103 and 104:
Makgeolli glass Wooly Bully by Dong
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GASTRØ·CULTUR Theater | Théâtre
Page 107 and 108:
Theater | Théâtre | Teatro Gas�
Page 109 and 110:
Fäviken by Magnus Nilsson “Forew
Page 111 and 112:
Paul Bocuse: The Complete Recipes b
Page 113 and 114:
L’Astrance: The Cookbook by Pasca
Page 115 and 116:
Modernist Cuisine at Home by Nathan
Page 117:
Books | Livres | Libros Gas�tron
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Gastronomad #11 Septer-October 2012

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