Gastronomad #11 Septer-October 2012

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BØN·APPETIT Kimchi Varieties grouped by their base vegetables 1.- Chinesse Cabbage: Chinesse cabbage kimchi (the most commonly know variety), White Kimchi - Baekkimchi (with no chili), Bossam Kimchi (whole heads of cabbages are wrapped with large cabbage leaves), Got-Chorri (kimchi without fermenting). 2.- Radish: Dongchimi (white radish water kimchi made with Daikon radish and without chili, is perfect for winter), Chonggak-Kimchi (young radishes with its leaves), Beneneul kimchi (with big chunks of radish). 3.- Sliced vegetables: Nabak Kimchi (radish and Chinese cabbage which are cut into thin squares and soaked in a water bath with a bit of chili powder, generally eaten in the spring and summer), Soy Sauce Kimchi (salty soy sauce is used instead of salt). 6 Gas�tron�ø�mad Les variétés de kimchi selon le légume de base 1.- Chou chinois: Kimchi de chou chinois (le kimchi plus courant), kimchi blanc - Baekkimchi (sans piment), kimchi Bossam (des choux entiers sont enveloppés avec des grandes feuilles de chou), Got-Chorri (kimchi sans fermentation). 2.- Radis: Dongchimi (fait à partir de l’eau des radis, c’est un kimchi doux sans piment, parfait pour l’hiver), Chonggak-Kimchi (avec des radis jeunes avec leurs feuilles), kimchi Beneneul (avec des gros morceaux de radis). 3.- Légumes tranchées: Kimchi Nabak (avec des radis et du chou chinois tranchés en fines lamelles et trempés dans de l’eau avec un peu de poudre de chili; il est consommé généralement au printemps et en été), kimchi de sauce de soja (la sauce de soja salée remplaçant le sel dans la recette). Variedades de kimchi en función del vegetal de base 1.- Col china: Kimchi de col china (el kimchi más común), kimchi blanco - Baekkimchi (sin chile), kimchi Bossam (repollo entero envuelto con hojas de col grandes), Got-Chorri (kimchi sin fermentación). 2.- Rábano: Dongchimi (a base de agua de rábano es un kimchi suave sin chile, ideal para el invierno), Chonggak-Kimchi (rábano joven con sus hojas), kimchi Beneneul (con trozos grandes de rábano). 3.- Verduras loncheadas: Kimchi Nabak (con rábanos y repollo chino cortado en tiras finas surbmergidas en agua con un poco de chile en polvo; se consume en primavera y verano), kimchi de salsa de soja (la salsa de soja sustituye a la sal de la receta).
A taste of history | Le saveur de l´histoire | El sabor de la historia Chinese Cabbage Kimchi Baekkimchi Kimchi (White Kimchi) Gas�tron�ø�mad 7
Page 1 and 2: Gas·tron·ø·mad Copenhagen | Par
Page 3 and 4: CØNTENTS Alain Passard Photo: Bern
Page 5: A taste of history | Le saveur de l
Page 9 and 10: 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 29 and 30: So you decided to write a book? Upo
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 55 and 56: Gastro-travels | Gastro-voyages | G
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Gastro-travels | Gastro-voyages | G
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Salt&Sill, set of breads and butter
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Oyster safari, the boat Gastro-trav
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Salt&Sill, the sauna Gastro-travels
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Mezlai Restaurant Gastro-travels |
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Restaurant 55&5 Gastro-travels | Ga
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Yas Viceroy Hotel by night Gastro-t
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Gas�tron�ø�mad 91
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Restaurant Chi-Ton Restaurant | Res
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Restaurant Dontell Restaurant | Res
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Gas�tron�ø�mad 97
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GASTRØ·CULTUR Design Makgeolli gl
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Makgeolli glass Moon by Jong & Hyun
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Makgeolli glass Wooly Bully by Dong
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GASTRØ·CULTUR Theater | Théâtre
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Theater | Théâtre | Teatro Gas�
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Fäviken by Magnus Nilsson “Forew
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Paul Bocuse: The Complete Recipes b
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L’Astrance: The Cookbook by Pasca
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Modernist Cuisine at Home by Nathan
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Books | Livres | Libros Gas�tron
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Gastronomad #11 Septer-October 2012

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