You've probably never heard of it, but if you travel to the dark, wooded mountains of the Haut Jura, on France's border with Switzerland, you'll find your way to such delicacies as vin jaune, fresh Mont d'Or cheese, and absinthe. Recipe on page 108
Coq au vin takes a turn for the white with chicken in Riesling. It's the centerpiece of a rich and luxurious Alsatian-inspired menu that also includes trout choucroute, red and white endive salad, and a pear and almond tart.
Recipes by
Ruth Cousineau
Photographs by
Marcus Nilsson
Magazine / Techniques
57 Breadwinner
After a weeklong bread-baking class, one of our cooks confidently declared that “One basic sweet dough can change your life.” And she has the recipes to back it up. (Plus, don't miss the step-by-step breadmaking video now playing at gourmet.com.)
Two guys in the remote province of Perche hatched a plan to make a baguette like no other. And in the process they sparked a local food revolution. Recipes on page 131
Jean-Pierre Silva's career has taken some unusual turns, but not even he could have predicted that he'd end up running a casual beachfront restaurant on the Riviera—and enjoy it.