A note from the editor
Why a daily of the table
There are papers for money and papers for power. This one is for the table. It exists for the reader who books a room for its cooking rather than its view, who keeps a cellar and reads the vintage before the price, who will cross a country for one lunch and remember it for years.
The Gazette prints the great houses and the chefs who run them, the bottles worth the whole evening, the produce that has earned a name of its own, and the long journey of eating well, country by country. It appears every day, in English and in Spanish, and it closes every evening like a paper, not like a feed.
Aurelio Castellane
Editor of the Gazette
The masthead
Four desks, one table
Aurelio Castellane, Editor of the Gazette. Sets the front page every evening and signs the paper's judgement on rooms and bottles. Thirty years at table, half of them on the other side of the pass.
The Dining Room desk · Restaurants, chefs and the craft of feeding people
Lucien Aubade, Columnist, Mise en Place. Writes the paper's one standing column. Was a chef de partie for nine years and has arranged more services than he has written pieces; he says the two jobs are the same job.
Margaux Devereaux, Restaurant critic, the Dining Room desk. Eats out five nights a week and writes about the sixth. Trained as a pastry cook in Lyon before she ever held a pen.
Tobias Wren, Rooms and chefs, the Dining Room desk. Keeps the book of openings and closings. Knows which kitchen a chef left before the chef announces where he is going.
The Cellar desk · Wine, spirits, coffee and the long evening
Inés Alcubierre, Wine and spirits, the Cellar desk. Rioja by birth, Burgundy by education. Tastes blind and publishes the price.
The Grand Tour desk · The table, country by country
Kenji Haruna, The Grand Tour desk. Reports a cuisine from the table it is eaten at, one region at a time. Currently writing his way through the Adriatic.
The Bakehouse · Bread, pastry and the morning counter
Clémence Roux, The Bakehouse. The first desk awake. Bread, laminated dough and the counters that open before dawn.
The masthead in full, with its standing orders →
House rules
A room is printed with its address, a chef with a kitchen, a bottle with a vintage, a dish with its table. Criticism is signed by the Dining Room desk and by nobody else. Recipes live in one place, the Bakehouse, whole and with their method, or not at all.
Fresh pages carry the hour the desk closed them; pages from the archive keep the date they were first reported, and an old dinner is never served as tonight’s.
Small print
Letters to the editor. Reply to any issue of the Gazette’s letter, or use the letter box on every page. The editor reads every letter, and prints the ones worth the table.
Corrections. A wrong room, name, vintage or date is corrected on the page itself, or the page is withdrawn, as soon as a reader tells the desk. A withdrawn address keeps answering.
Terms. The pages are for personal reading. Reprinting a page in full needs the editor’s written leave; a headline or a short passage, quoted with a link, needs none.
Privacy. No accounts, no tracking cookies. The only thing kept is the address a reader gives for the letter, and it is used for the letter alone. Saved pages live in the reader’s own browser.
Copyright. The Gazette’s own pages and illustrations belong to the Gazette. A fact, a name or a figure belongs to nobody. Photographs carry the credit of their author wherever that author is known.
Figures. Prices, covers and market figures are a guide and can age. Confirm with the room or the producer before relying on them.