The return of Top Chef, a croissant, an exclusive whiskey… What’s new in the kitchen?

Anniversary. The Macallan celebrates its 200th anniversary

The legendary whiskey distillery The Macallan celebrates its 200th anniversary this year. In honor of its founder, Alexander Reed, the Scottish house pays homage to a limited edition. In mid-February, it introduced an exclusive whiskey produced by Ewan Kennedy, its “Lead Whiskey Maker”. This single malt from the 1949 vintage was bottled in 2022. “With subtle red hues that reflect the original Scottish meaning of Alexander Reed’s surname, The Red One. this whiskey has incredible complexity achieved through aging and slow maturation,” notes the man. art. The precious polished oak colored liquid is offered in a handcrafted Lalique crystal decanter. Scenes from the life of Alexander Reid are well carved there, like the first lines of this “Once Upon a Time” project. Because tasting Macallan whiskey is always synonymous with experience. From the very first sip, you feel like you’ve been teleported to Speyside, opening wide the doors of the Easter Elchis Estate Distillery. The fine house classics aged in Jerez de la Frontera or Kentucky wooden barrels (Double Barrel) offer a wide variety of bouquets, from the freshest (12 years) to the richest (30 years). The 200-year-old bottle is also hidden in a unique almanac, the work of London bookmakers Shepherds, Sangorski & Sutcliffe and Zaehnsdorf and Imprimerie du Marais. Will this new edition break records like it did in November 2023 when a 75cl bottle of Macallan 1926 sold at Sotheby’s for £2,187,500 (€2.5 million)? It became the most expensive whiskey bottle of all time. IB:

Tales of The Macallan Volume II, limited edition of 344 copies. Price as desired.

Match of the week: The return of Top Chef

Top Chef is making a big comeback. This March 13, Stefan Rothenberg kicks off the fifteenth season of the television cooking competition. The anniversary season, which stands out for its exclusive jury, brings together 15 stars and gives a fresh breath to the competition. So, in addition to the loyal Philippe Etchebest, Paul Peyre, Helen Daroz and Glen Vielle, two talented chefs are added to the jury: Crane, the only three-star woman in the United States. For the first time in the history of the competition, the chefs will form two brigades: the first male, the gray one, made up of Paul Peyre, Glen Vielle and Philippe Etchebest, and the second, orange one, made up of Helen Daroze, Dominique Crenn. and Stephanie Le Kellec. Secret Brigade, the parallel competition that gives eliminated candidates a second chance every week, will this year be led by multi-starred chef Pierre Gagnaire. A unique season marked by innovative events, such as the legendary train sitting competition, whose menu is directed by Jean Imbert, Venice Simplon-Orient-Express. It will be revealed from March 13, on M6, at 21:10. AM.

Current address: Frangins, a restaurant in the 11th arrondissement of Paris

In terms of catering innovation, two brothers from the south of France took on the challenge of opening an establishment at the intersection of a cellar, wine bar and restaurant. Located in the 11th arrondissement of Paris, this place of life, called Frangin, houses the cellar, the cradle of a selection of French wines identified from small producers and preserved in eternal evolution by the two brothers. “The idea was to break the simple reading of a wine list. We wanted to have a special space where customers can take their time choosing what to drink,” explains the youngest, Martin Deschayes. On the plate, we discover French cuisine, simple and well-prepared, such as sliced ​​pork belly, candied celery root and celery stalk as a starter, or Landes duck breast a la plancha, new potatoes and a mustard, honey and walnut sauce. , as a main dish. A warm, family-friendly address born from a shared passion for good products. AM.

Frangins, 26 bis rue de la Fontaine au Roi, 75011 Paris. Phone: 06.62.41.98.49.

To discover the book. England By Sarah Lahab

With this new work, Sarah Lakhhab and Oreli Belacchico take us to England, beyond the clichés, to discover a warm and gourmet gastronomic landscape. To the beat of 60 recipes exploring the traditions of our British cousins, we discover traditional cornish pastry These shortcrust pastry croissants topped with meat originate from Cornwall. steak and ale pieThis beef stew pie of medieval origin was tasted in the pub, or even derbyshire oatcakes, these oatmeal pancakes from the East Midlands that we enjoy for breakfast. A work at the intersection of recipe book and report, where we meet the producers, cheesemakers and master cider makers who are shaping England’s gastronomic landscape. AM.

England, tea, piccalilli, pasti By Sarah Lachhab and Aurélie Bellacicco, Éditions La Martinière, 192 pages, €27.00.

An inexplicable trend: the “doughnut” or biscuit-croissant

We know cronut:a fusion between a croissant and a donut Brooke combining brownie and cookie dough or even Cedric Grolette’s cookie pizza, whose name speaks for itself. Nowadays, the new hybrid pastry that’s driving TikTok and the Parisian culinary scene into a frenzy. cookie, the combination of a croissant and a cookie. The innovation of Stéphane Louvard of Maison Louvard, an establishment located between a bakery and a brasserie in the 19th arrondissement of Paris. Into a baked pure butter croissant, she pours a generous amount of cookie dough, seals it all in, then places it on top of the dough maker. Second round in the oven and you end up with a slightly weird ready-to-eat almost raw cookie dough result. The fatty marriage of these two predominantly buttery pastries is unsurprisingly sickening in the mouth, though the balance of sugar and salt is under control. True blasphemy for some, a genius idea for others, regardless of opinion, the audacity pays off because: cookie was a resounding success, entering the windows of a growing number of French bakeries. AM.

Louvard Bakery, 11 rue de Châteaudun, 75009 Paris. Phone: 01.81.70.75.77.

At the Ritz, Marcel Proust will bring spring

Probably he didn’t go to bed early. Ritz Paris pastry chef Francois Perret unveils a heady new creation in honor of Marcel Proust. With great elegance and name On the threshold of springIt takes the form of a book, the cover of which consists of a double dark chocolate shell filled with praline and crunchy crumble, and 6 white chocolate inner pages. It is a tribute to Marcel Proust and his chronicle Easter holidays was published in 1912 Le Figaro. the author of The researchOne of the first customers of the Ritz, since its opening in 1898, he spent long hours writing there, tracking the comings and goings of customers. In his chronicles, which mark the coming of spring, the author honors the hawthorn. A passion for these flowers that he shared with Marie-Louise Ritz, wife of the legendary hotelier César Ritz. Hawthorns, like Proust’s famous madeleine, revive the writer’s senses and distant emotions. You’ll have to wait until March 18 to read and taste On the threshold of spring. SL:

On the threshold of spring, by Francois Perret, Ritz Paris, €192. Book in advance from Monday March 11 at ritzparislecomptoir.com. On sale from Monday, March 18 in the store. Ritz Paris Le Comptoir, 38 rue Cambon, 75001 Paris.

Eric Frejon is leaving Bristol

Eric Frechon says goodbye to Bristol. After 25 years at the heart of the Parisian palace, the three-star chef announced his retirement from the kitchens on Tuesday, February 27. The best worker in France was at the helm of the Epicure restaurant, and 114 Faubourg, the luxurious brasserie of a luxury hotel. At the age of 60, he explains his decision with the desire to discover new territories, but not only that. “I’m excited to be able to dedicate myself more to the other institutions I support to continue helping them grow while allowing me to spend more time with my family,” he said in a press release. Eric Frechon, the undisputed master of French gastronomy, is the only star chef who has spent so many years in the palace kitchens. Over the years, the chef has left an indelible mark on Bristol kitchens through the installation of his workshop dedicated to the know-how of his chocolate factory, pasta, factory or cheese cellar. on April 15, he will finally leave the institution. SL:

Le Bristol Paris, 112 rue du Faubourg Saint-Honoré, 75008 Paris. Phone: 01.53.43.43.00

The good idea of ​​the season. Raclette machine for 12 people

Who has never had to put together two raclette machines for 6 people for a big dinner? The Livoo brand has thought of large families and groups of friends by designing this all-in-one device that includes no less than 12 pots and 12 spatulas. In addition to saving space, we appreciate its two removable non-stick trays, whose large surface area allows for grilling large quantities of vegetables (onions, peppers, zucchini, etc.) or bacon. Its low price of €59 makes you want to invest while the raclette season is still in full swing. CM:

Raclette machine for 12 people, Livoo, €59. For sale at https://www.livoo.fr.