The Atelier Notebook
The Notebook
Diary pages from Godeau's atelier — sketches, reflections, memories. The off-program of gastronomic tailoring.
Articles
viaggi
San Sebastián: a half-day between pintxos and Basque tradition
A sensory journey through the alleys of the Parte Vieja and the flavors of the Atlantic
19 October 2026
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Margini
Three Acts of Sugar — Act II: The Encounter
Two hands, two countries, one single material — Patrizia Laureti and Peggy Porschen
18 Oct 2026
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Ricette · Margini
Pasta Aglio, Olio, Peperoncino e Prezzemolo — Ancient Simplicity
From the charcoal burners' fire to the Chef's table: a humble recipe that speaks of the south, of patience, and the art of never draining pasta
18 Oct 2026
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viaggi · Itinerari
Rome 48 Hours — An Unscounted Weekend in the Capital
Between quality shopping, little-visited museums, hotel lunches and park walks: a guide to an (unexpected) weekend in the Capital
18 Oct 2026
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Itinerari · Ristoranti dal Mondo
Restaurants of the World — A Five-Stage Itinerary
From London to Milan, passing through Paris, Turin, and Venice: five addresses that narrate the taste of our time
18 Oct 2026
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Margini
Salt as the first word
Dosing, salting, and letting rest: the Japanese technique that rewrites the Western balance.
13 Oct 2026
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Produttori
The Andalusian Gardener: Olive Oil as a Bridge Between Two Coasts
How a small Andalusian producer taught me to treat EVO as a dashi, cold-extracting it and using it to bind seafood dishes in an oriental style.
13 Oct 2026
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Viaggi · Cucina
In Paris, Japan begins with a bowl
A stroll around rue Sainte-Anne, amidst ramen, pastry shops, and boutiques: seven addresses to change your dining habits without changing continents.
6 Oct 2026
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viaggi
Bologna: a half-day among porticoes, tortellini, and medieval secrets
A sensory journey through the 'Learned, the Fat, and the Red'
4 Oct 2026
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- 3 Oct 2026Margini
New oil and the time that stands still
How to capture the sharpness of freshly pressed oil and transform it into a bridge between seaweed and citrus.
Read the article - 3 Oct 2026Produttori
The Langhe Miller and Ancient Grain Flour
How stone-milling varieties like Gentil Rosso and Risciola changes the hydration, roasting, and structure of a vegetable-marine soba.
Read the article - 3 Oct 2026Margini
The green that screams
There is a moment in the year when the olive tree ceases to be a plant and becomes liquid memory.
Read the article - 3 Oct 2026viaggi
Ragusa and Marzamemi: Baroque, Gold, and Salt
A sensory journey through Iblean elegance and maritime charm
Read the article - 3 Oct 2026viaggi
Tunis: Three Days Between Spices, Souks, and Mediterranean Flavors
A Sensory Journey into the Beating Heart of the Maghreb, Where Millennia of History and Gastronomy Blend
Read the article - 3 Oct 2026viaggi
Ragusa and Marzamemi: A Journey Through Baroque and Sea Flavors
Three days between the Iblean Baroque elegance and the maritime soul of Val di Noto
Read the article - 3 Oct 2026viaggi
Tunis: Three Days Amidst Spices, Souks, and Mediterranean Flavors
A Sensory Journey into the Beating Heart of the Maghreb, Where Ancient History and Gastronomy Converge
Read the article - 3 Oct 2026viaggi
San Sebastián: half a day among pintxos and Basque tradition
A sensory journey through the gastronomic heart of the Parte Vieja
Read the article - 3 Oct 2026Produttori
The Miller and the Dust of Time
There is no bread that does not guard the memory of the grain that was once seed, then wheat, and then silence between the stones.
Read the article - 3 Oct 2026viaggi
San Sebastián: half a day among pintxos and Basque tradition
A sensory journey through the gastronomic heart of the Parte Vieja
Read the article - 3 Oct 2026viaggi
Paris: A Gastronomic Journey through History and Taste
Three days among iconic bistros, historic markets, and fine dining
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