4/3/2023 0 Comments Simon says in frenchReiko Mori - was born in Japon near Kobe. His published work can be found on his Web site, and his blog, Eating The Motherland. To the dismay of many Champagne producers, he will be inducted as a young knight in Catalonia's Brotherhood of Cava in October. He listens to Radiohead, Neko Case and Andrew Bird too much and should expand his horizons. He writes and shoots photos for the Travel section of The Boston Globe, Agence France Presse Lifestyle, Paris Match, American Express Centurion Magazine and many others. Joe Ray - Food writer & photographer - a former cook in restaurants across the United States, Joe has been based in Paris and writing about food and wine from France and around the world for more than seven years. He is favorite guitar is the Fender Stratocaster, and he adores the singer PJ Harvey, truffle omelets, and Côtes-du-Rhône wines. He is a devotee of rock and roll, and he can cook a chicken 200 different ways.Ĭhristophe Doré- Former editor of the « Art de Vivre » section of Le Figaro in Lyon – a city long considered the capital of French cuisine – he is currently a reporter for Le Figaro Magazine, where he writes about travel and has a music column. Simon’s hallmark is never showing his face on television or in other media, so as to avoid being recognized in restaurants and to be able to maintain his independence. He has also published a novel entitled Toscane. RULE #4: We will not write about press trips or meals, unless we’re talking about a larger trend and not critiquing a restaurant.įrancois Simon - Food critic, Francois Simon is a frequent contributor to the newspaper Le Figaro and numerous magazines (GQ, Cassa Brutus-Japan, le Figaroscope, etc.) He also has his own television show on the French station Paris Première.He is the author of a number of works on gastronomy and the hospitality industry, the most recent of which, Pique Assiette, analyzes the conservative tendencies of certain French chefs. ![]() ![]() RULE #3: We don’t write about any place where we have a personal or financial connection. If we’re recognized during the course of the meal, we say so in our critique. RULE #2: We never present ourselves as writers for Simon Says. We pay our own way or we don’t write about it.
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