About me

I write about the food of the old town where I live: the bread, the herbs, the long Sunday table and the grandmother in every kitchen. I am not a chef and I am not a critic. I cook, I write down what I cooked and I tell you which dishes were worth it.

The heart of my work is a notebook of forty dishes. Each season I add some, change some and drop some, and I write down why. The newsletter tells the story of each edition, and the notebook is the list itself, with every change marked.

I sell the notebook, a few small guides to print and two video courses. I do not sell lessons or ingredients. The newsletter is free.