Matthieu Aussudre
Dodin-Bouffant, Marcel Rouff's character, could just as easily have prepared a Boeuf Bourguignon for his Eurasian prince, to illustrate that gastronomy is not about ostentation but rather perfection in the pursuit of taste and conviviality. Matthieu Aussudre has managed to put wine in his water to talk at length about one of these iconic dishes offering flavor and conviviality. In doing so, combining his heritage as a food critic, he is perfectly placed to invoke the spirit of Grimod de la Reynière and Brillat-Savarin.
Bio
Matthieu Aussudre is a food journalist and independent researcher in food history. As a freelancer, he contributes to several magazines such as Les petits plats de Laurent Mariotte, C'est meilleur quand c'est bon, Schnock, Vieilles Maisons Françaises, and Mordu. On the academic side, his research focuses mainly on Nouvelle Cuisine and its precursors, the history of restaurants, and food criticism. He is the author of Le Boeuf bourguignon, petite histoire d'un grand plat (Beef Bourguignon: A Brief History of a Great Dish), published by Menu Fretin in 2024.