An editor specializing in gastronomy (food & wines), a certified cook and trained in oenology, Bénédicte Bortol has held editorial positions for large publishers such as Fleurus and Albin Michel before becoming an editorial and culinary consulting feelancer. She is the author of Terre aux Poivres published by Éditions de La Martinière (2017). A culinary photographer, based in the capital of the Gauls, Matthieu Cellard's touch is known for his photos of restaurant rooms. When he is not shooting photographs for regional or specialty magazines, he works for famous restaurant. He is one of the primary gastronomic photographers.
for more refined preparations, It's Dijon that's in demand . . . This lively book traces the history (of mustard), focusing on France and notably on Maison Fallot, a traditional Burgundian producer. --The New York Times -- The New York Times (6/28/2021 12:00:00 AM)