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Journal · Autumn 2026

The Autumn 2026 edition

Each season, five short stories from our five series: what is good at the market, how we work, and what helps in the galley.

A wedge of aged hard cheese with small crystals, on a worn wooden board.
Le Goût du Détail

How a fromager reads a Comté

Eight months, eighteen, twenty-four: what changes in the wheel, and which one to choose for the boat.

Read · 3 min
Heirloom tomatoes, basil and asparagus on a Provençal market stall.
Bonjour, Riviera

The Cours Saleya at dawn

Nice’s old-town market, before the first café opens.

Read · 2 min
Labelled insulated boxes stacked on the quay beside a yacht.
Behind the Easy

Packing for the cold chain

Why the order we pack in matters as much as what we pack.

Read · 2 min
Tomatoes, bread, olives and artichokes on a galley counter overlooking the Riviera.
Le Carnet du Chef

Planning cheese for a seven-day charter

How much to order, which families to mix, and in what order to serve them.

Read · 3 min
A chef slicing tomatoes in a yacht galley, the coast behind the window.
Always One Step Ahead

Sending a list by voice note

Between two services, the quickest way to order is often the simplest.

Read · 2 min