About a year and a half ago I was introduced to this amazing magazine by a fellow student at Le Cordon Bleu who had just returned from a quick trip to Paris. As I began to flip through the pages my breath was taken away by the amazing plating and the beautiful photography of said plating. It appealed to my photographer side just as much as the chef side.
When I began to read it in my sort of half fluent french I realized that the recipes behind the beautiful photographs were clearly of higher quality than the recipes you find in a typical North American food magazine. Upon further research I found that ‘YAM’ stood for ‘Yannick Alleno Magazine’. Yannick Alleno is a 3 star Michelin French chef based in Paris. This is his magazine. Boom. That’s why the recipes sounded like the recipes I was learning at school!
Unfortunately the magazine is quite costly and is only available in French. An annual subscription outside of France is 110 euros per year. The good news is that you can order single issues from their website for 15 euros. On the French only side of things, it really doesn’t matter. Just looking through the photos is enough to make a chef get excited. And if you really want to know what they’re talking about, grab a French-English dictionary. Heck. Google it.