I ramble around the world, mainly in Switzerland and Europe, looking for good food and restaurants. My posts are available on TheRamblingEpicure.Com, 10Best.com, GenevaLunch.com and TheRamblingEpicure.tumblr.com.

I studied cooking at the Cordon Bleu and La Varenne in Paris, and wine tasting here, there and everywhere in France and at CAVE S.A. in Geneva and Gland. In France, I worked for some years as a contributing editor for the English edition of the GaultMillau guide and as a food translator, while I ran a small cooking school in a château near Paris. I now live in Geneva, where I have been discovering the Swiss approach to gastronomy and oenology. One of my many interests is promoting Les Artisanes de la Vigne et du Vin as an ambassadress for this Swiss women wine producers association and Slow Food, in which I am an active member.

Books published recently apart from various restaurant guides for France and Switzerland: Ma Cuisine Méditerranéenne in collaboration with Christophe Certain (in France) and Le tour du monde en 80 pains / Around the World with 80 Breads published by Orphie, in collaboration with Jean-Philippe de Tonnac (part of the French and all of the English) (covers history of bread around the world), André Raboud (Swiss sculptor), Edipresse.

My cooking method is "spontaneous cuisine." Lessons consist of writing out a tentative menu based on seasonal, local products; going shopping for the products, and adapting the menu according to what is available and fresh; going to the wine seller to select a wine to go with the menu, then going home and cooking all afternoon with my students. The day ends with a candlelight dinner at the château (in the past), and now, at my chapel converted into a house in Chartres or in your home.

I recently started giving Mindful Eating seminars and therapy for those who have problem relationships with food and eating in general, helping them reconstruct their lifestyle and relationship to food and eating.

Specialties:French, Swiss and Italian cuisine with a bit of American influence. I believe in healthy, natural, sustainable cooking in the spirit of Slow Food, so all my articles, recipes and classes have this emphasis.