I regularly and directly highlight the industrial excesses of agriculture and the food industry, a misguided path that even affects Michelin-starred restaurants and gastronomic guides.
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Below is the archive of the “Letters on Good Taste from a farmer-chef”:
- A farmer-chef’s Letter on Good Taste No. 54
- To be honest with you…
- A farmer-chef’s Letter on Good Taste No. 53
Anger... - A farmer-chef’s Letter on Good Taste No. 52
What agriculture can teach us about Covid - A farmer-chef’s Letter on Good Taste No. 51
When they are gone, what will we eat? - A farmer-chef’s Letter on Good Taste No. 50
Starting from nothing to get somewhere - A farmer-chef’s Letter on Good Taste No. 49
I travelled... to the end of my garden - A farmer-chef’s Letter on Good Taste No. 47
Bake your first sourdough bread as simply as possible - A farmer-chef’s Letter on Good Taste No. 46
Xavier Niel wants the best for you: become a vegetarian! - A farmer-chef’s Letter on Good Taste No. 45
Gluten: a “cereal killer” wrongly accused? - A farmer-chef’s Letter on Good Taste No. 44
Charcuterie and colorectal cancer: what about the IARC? - A farmer-chef’s Letter on Good Taste No. 43
Fresh air and evenings by the fire: Come truffle hunting with us… - A farmer-chef’s Letter on Good Taste No. 42
Truffles: 3 costly mistakes - A farmer-chef’s Letter on Good Taste No. 41
A vintage foie gras that ages in a cellar… For Christmas 2021 - A farmer-chef’s Letter on Good Taste No. 40
The god of wine's favorite foie gras - A farmer-chef’s Letter on Good Taste No. 39
Our grandmothers' secret for a healthy winter - A farmer-chef’s Letter on Good Taste No. 38
Impress your guests with a Lyon sausage... 100% Gascon! - A farmer-chef’s Letter on Good Taste No. 37
The Gascon pig, the new diva of ham - A farmer-chef’s Letter on Good Taste No. 36
Foie gras: the incredible story of my best recipe - A farmer-chef’s Letter on Good Taste No. 35
The paradox of the French apéritif - A farmer-chef’s Letter on Good Taste No. 34
Why does (almost) no one make sourdough bread in France anymore? - A farmer-chef’s Letter on Good Taste No. 33
The beauty secret of Gascon pigs - A farmer-chef’s Letter on Good Taste No. 32
3 common lies about foie gras (read before choosing) - A farmer-chef’s Letter on Good Taste No. 31
This French ham beat the best Bellotas on their own turf: here is how - A farmer-chef’s Letter on Good Taste No. 30
My father often told me: “Patrick, you must eat to live, not live to eat.” I didn't listen to him.
ARCHIVES (before 2020)
- A farmer-chef’s Letter on Good Taste No. 29
At Maison Duler, gastronomy travels from field to plate - A farmer-chef’s Letter on Good Taste No. 28
When lumpfish roe is passed off as caviar - A farmer-chef’s Letter on Good Taste No. 27
Agroecology: a philosophy that nourishes body and soul - A farmer-chef’s Letter on Good Taste No. 26
Broths and stocks - A farmer-chef’s Letter on Good Taste No. 25
Butter shortage - A farmer-chef’s Letter on Good Taste No. 24
Many flowers and a few ideas - A farmer-chef’s Letter on Good Taste No. 23
The tip of the iceberg - A farmer-chef’s Letter on Good Taste No. 22
Singer-songwriter - A farmer-chef’s Travel Letter No. 21
Lascabanes - New York - Lascabanes - A farmer-chef’s Letter on Good Taste No. 20
Let’s be wild, once again... - A farmer-chef’s Letter on Good Taste No. 19
French ham is in the air ... - A farmer-chef’s Letter on Good Taste No. 18
10,000 trees planted here, and me, and me, and me... - A farmer-chef’s Letter on Good Taste No. 17
The art of lard, elemental self-sufficiency - A farmer-chef’s Letter on Good Taste No. 16
Theory of evolution... of the truffle - The Chef-Farmer’s Letter on Good Taste No. 15
Mmm… it’s luscious! - The Chef-Farmer’s Letter on Good Taste No. 14
Simple but not simplistic - The Chef-Farmer’s Letter on Good Taste No. 13
Call me Master! - The Chef-Farmer’s Letter on Good Taste No. 12
A high-level athlete - The Chef-Farmer’s Letter on Good Taste No. 11
Chef-farmer: what is it exactly? - The Chef-Farmer’s Letter on Good Taste No. 10
Young cuisine or nouvelle cuisine? - The Chef-Farmer’s Letter on Good Taste No. 9
The frog in lukewarm water - The Chef-Farmer’s Letter on Good Taste No. 8
Drawing from our roots, for a memorable cuisine - The Chef-Farmer’s Letter on Good Taste No. 7
Truffle it yourself! - The Chef-Farmer’s Letter on Good Taste No. 6
Every taste is a winner! - The Chef-Farmer’s Letter on Good Taste No. 5
And where does taste fit in? - The Chef-Farmer’s Letter on Good Taste No. 4
To the truffle orchards! - The Chef-Farmer’s Letter on Good Taste No. 3
The story of a dish... - The Chef-Farmer’s Letter on Good Taste No. 2
Back for the new season... - The Chef-Farmer’s Letter on Good Taste
