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Gitanjali Roche
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Gitanjali Roche is Editor and Writer for, an up-and-coming recipe site, founded by renowned French cooking brand 750g.

Of mixed Indian, Armenian and American descent, she's a food writer who roams the streets of Paris to uncover the best French chefs’ most coveted secrets.

Entries by Gitanjali Roche

Monomania! Guy Savoy Opens 'L'Huitrade'

(0) Comments | Posted December 12, 2014 | 9:33 AM

Guy Savoy's "3 oysters in a cold preparation" Photo Credit: Laurence Mouton

There are many places in Paris where you can eat oysters. It seems to be one of the most typical things to do when people visit Paris: see the Champs-Élysées, climb...

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Bread Is Not Your Enemy

(0) Comments | Posted October 3, 2014 | 11:22 AM

'Bread is not your enemy', according to Christophe Vasseur, baker to the stars.


He's not just a normal baker. He's been voted 'Best Baker in Paris', and his flagship product 'Le Pain des Amis' is served in Alain Ducasse's 3-starred Plaza Athénée Restaurant....

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The Éclair Revolution

(0) Comments | Posted September 3, 2014 | 11:06 AM

Burgers, cream puffs, cupcakes and macarons. 'Mono-products' are the latest food fashion in Paris, and Christophe Adam is at the forefront of the movement with his colorful, pop-art éclairs.

Though éclairs have been around in France since the 19th century, they've always been limited to 3 basic...

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Christophe Michalak: The Pastry Superhero

(0) Comments | Posted August 6, 2014 | 10:32 AM


If you ever invite Christophe Michalak to dinner, you should know that he's going to rummage around in your fridge. It's how he finds his inspiration.

Michalak is the pastry chef of the prestigious three-Michelin-starred Plaza Athénée in Paris. He has worked...

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Why Guy Savoy Should Be Your Favorite 3-Star Chef

(3) Comments | Posted July 21, 2014 | 11:41 AM

When it comes to choosing favorites, it's hard. Most of us can't afford to go to a 1 Michelin-star restaurant, let alone a 3 star. And going to several of them just to figure out which chef we like the best, well, that's nearly impossible.

But let me help you.

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Homemade Baby Food: Feeding Future Foodies

(3) Comments | Posted July 10, 2014 | 12:42 PM

Homemade baby food is the new playground for foodies. Not only does it encompass all the latest food trends like using seasonal, organic vegetables and ancient grains such as kamut and quinoa, but it also taps into our most primitive impulse: nourishing our children.

An article in...

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Why Pierre Hermé Spends Zero Time in the Kitchen

(5) Comments | Posted June 30, 2014 | 11:10 AM

Meet Pierre Hermé, the man behind the macaron.

I interviewed Pierre Hermé, known to most as the King of Macaron and the Picasso of Pastry. He divulged childhood memories and unveiled his cooking process, and even confided his top tip on how to make amazing homemade macarons.

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I'll Have a Glass of the Biodynamic Red

(1) Comments | Posted June 17, 2014 | 5:49 PM

Eco-friendly, organic, unfiltered, without sulfites....also known as 'hippie wines.' Some psychedelic things have been happening in the wine-realm over the past few years, and it would be easy to dismiss them as another new-age trend that won't last long. However, we common folk who aren't wine experts or...

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Carving out a New Niche: Meat the Celebrity Artisans

(0) Comments | Posted June 2, 2014 | 12:00 PM

Celebrity chef? Sure. But what about a celebrity butcher?

Welcome to the age of haute butchery, haute fromagerie and haute pâtisserie, where just like haute couture, there are collections that change seasonally and price tags to match.

The culture of the celebrity chef is something that many of...

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