Cooking and multicultural cuisine was always part of my family life.
My grandparents lived in Morocco, I was born in the tropical climes of Reunion Island, lived in France, the United States, Spain and China. Debunking the myth that French food is only for experts, I started my first cooking classes in Shanghai teaching expatriates and Chinese (even maids). My teaching style help my students discover a simple way to prepare daily healthy meals, then master the art of French cooking. In keeping with this approach, I published a bilingual French cookbook in English/French and Chinese Mandarin. Named Cuisine mei wenti, my French cookbook provides recipes that have been honed by the feedback from my students. In 2010 it was nominated at the Gourmand World cookbook award and is now distributed in China, all over Europe and the USA.
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