As a food journalist for more than 10 years, I'm as interested in what's on the plate as I am in the people who make it. At Gault&Millau, I manage the digital division with rigor and a strong culture of content. I develop a lively editorial approach, at the service of a gastronomy on the move.
Émilie Lesur
JOURNALIST
As a food journalist for more than 10 years, I'm as interested in what's on the plate as I am in the people who make it. At Gault&Millau, I manage the digital division with rigor and a strong culture of content. I develop a lively editorial approach, at the service of a gastronomy on the move.
