Who makes the Gazette

The Masthead

Four desks, one table. Nothing reaches the page that a desk has not put its name to.

The Gazette has appeared without interruption since 1977. It was founded on a single conviction: that eating well is worth reporting on with the same care anyone else reserves for politics or money.

The Dining Room desk

Restaurants, chefs and the craft of feeding people

Keeps the paper's book of rooms: who opened, who changed hands, who is cooking what. It is the desk that signs the criticism, and the only one allowed to call a room great.

The Cellar desk

Wine, spirits, coffee and the long evening

Follows the bottle from the vineyard to the glass on the table. It also keeps the bar: who is pouring, what is being poured and what it costs.

The Grand Tour desk

El cuadro, país por país

Reports the world's cooking as it is eaten at home, not as it is exported. Works by region and by season, and takes its time.

The Bakehouse

Bread, pastry and the morning counter

The earliest desk of the paper. Ovens, counters, cheese boards and the small rooms that open before the city does.

How the paper works

Where the reporting comes from

The Gazette gathers from the food press of the whole planet and rewrites what it publishes. Every piece keeps a link to where the reporting was first done.

What never runs

Anything carrying another title's furniture: its bylines, its newsletters, its related links, its own advertising. Those pieces are not trimmed; they are dropped.

Correcciones

A correction is published on the piece itself, not at the foot of the paper. If a piece is withdrawn, its address keeps answering.