"Raw gambero rosse with olive oil, chicken with morels, and a flan. All with a Savagnin from Jura."
Alicia Dorey
Alicia Dorey
Journalist and author, Alicia Dorey explores wine and gastronomy as cultural subjects in their own right. Formerly editorial director of Figaro Vin, she now develops sensitive and engaged writing, attentive to gestures, narratives, and the women and men who shape the way we drink and eat. Through her books, podcasts, and press collaborations, she questions our relationship with intoxication, pleasure, and the art of living, with an approach that is both intimate, political, and contemporary. Curious and free-spirited, she advocates a vision of wine rooted in life, transmission, and emotion.
What is your story, your genesis? I grew up in a house surrounded by nature; I was a rather dreamy child, passionate about reading. My parents weren't big travelers, and my turning point came when I left on my own to live in the United States at age 15. Suddenly, the horizon seemed much broader; thinking in another language allowed me to pursue higher education, satisfy my passion for literature, and begin my career in publishing, before gradually shifting toward journalism—first cultural, then lifestyle—and finally discovering wine late in life, around a bottle that changed my life.
What has shaped your taste (in the broadest sense)? My parents' garden, where I spent entire days smelling and tasting, learning the name of every flower, herb, tree, and so on. In retrospect, this remains incredibly precious in how I approach everything I eat and drink today.
What craftsmanship was passed down to you? None that makes me a hands-on person. I can't tell my right from my left, which is rather amusing, and it condemns me to my only talent being rather cerebral.
What value do you try to pass on in turn?
Gentleness.
What would you have liked to be able to do with your hands? I love being surrounded by beauty, and I'm fascinated by tapestries. I would have loved to learn embroidery. Perhaps it's not too late.
What is most French about you? My love for wine.
What is your greatest adventure? Each of my trips has been a great adventure; I have a very romantic side that allows me to turn the smallest escape into a story.
What is your favorite bistro or iconic restaurant? ‹Vantre›, in Paris's 11th arrondissement.
Which icon do you think best represents France? Étienne Daho, of course.
What is your mantra or a motto that guides your life? I always prioritize aesthetics over comfort.
Is there an object or work that embodies French taste? Encore des nouilles, by Pierre Desproges.
Who would you find at your table for an ideal dinner? Marguerite Duras, Claude Chabrol, and Arielle Dombasle.
What would your ideal menu be (starter-main course-dessert + pairings)? Raw gambero rosse with olive oil, chicken with morels, and a flan. All with a Savagnin from Jura.
What is your best gastronomic memory? A dinner at El Celler de San Roca, in Girona.
What does La Vieille Prune de Souillac evoke for you? The delightful warmth of late evenings.
