They are less than 30 years old and they are shaking up the culinary scene. Every day this week, a young chef offers a recipe (starter, main course or dessert) that will awaken our festive meals.
I don't know if it's a totem dish, but it's a recipe like a ritual. All my childhood, at Christmas time, I asked my grandmother for her rabbit with beer and prunes. A country dish, a farm dish and, come to think of it, a dish of audacity which, slightly twisted, could tell me everything today.
Say Christmas and, immediately, the memories of Mallory Gabsi flash like a garland.
To wonder if the hungers of the year have not nourished the vocation.
He who, one December 6 of his childhood, on the side of this Belgium where Saint Nicolas is a little better than a saint of the calendar, claimed a dinette as a gift.
The small face of a big kid, the sparkling accent of a kid from Brussels are still there but, at 26 years old fresh, "Malou" is one of the most promising chefs in the...
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