I've been a journalist for almost 20 years, first on the radio, then in the press, and I've developed a passion for all things edible and drinkable, first by scrutinizing new culinary phenomena for a press agency. By deciphering the latest news about chefs and the changing world of artisanal food, I developed a taste for analyzing everything that our plates and glasses tell us about our lifestyles. It's an approach I now apply to Gault&Millau, titles such as Saveurs, Vital Food, Le Parisien, L'Equipe, and the Toqué-es audio program, the podcast that listens to all those who feed us.
Bérangère Chanel
JOURNALIST
I've been a journalist for almost 20 years, first on the radio, then in the press, and I've developed a passion for all things edible and drinkable, first by scrutinizing new culinary phenomena for a press agency. By deciphering the latest news about chefs and the changing world of artisanal food, I developed a taste for analyzing everything that our plates and glasses tell us about our lifestyles. It's an approach I now apply to Gault&Millau, titles such as Saveurs, Vital Food, Le Parisien, L'Equipe, and the Toqué-es audio program, the podcast that listens to all those who feed us.
