Freelancer profile translated to English.
Back to original languageAbout Lucie
Welcome to my Malt profile!
From writing to the complete design of a book or article, each mission is designed to **highlight expertise and convey emotions**.
Services offered:
Support from idea to publication, with expertise in culinary storytelling and recipe enhancement. Several published works, including Couscous pour Tous and La Cuisine de Nordine (with chef Nordine Labiadh, Solar editions) and Dix façons de préparer la betterave (Éditions de l’Épure, published under my own name).
Articles, reports, and culinary columns for specialized media, with an approach that combines precision and sensitivity. Past collaborations with L’Express alongside François-Régis Gaudry.
Putting into words the stories of chefs, artisans, and committed brands, to create impactful and authentic content.
Sharing the passion for good food through radio appearances and practical workshops, accessible to both individuals and professionals.
Each project benefits from careful attention to image and staging. A network of photographers, illustrators, and graphic designers can be mobilized to enrich visual materials and create a strong identity.
Based in Annecy, inspiration comes as much from the surrounding mountains as from encounters with those who shape the gastronomy of today and tomorrow. Let's discuss your needs to bring delicious and memorable content to life.
French
Native or bilingual
Can work on-site
Annecy (up to 50km)
Experience
- France BleuRadio columnistPRESS AND MEDIASeptember 2023 - Today (2 years and 11 months)Chambéry, FrancePreparation and hosting of several topics related to cuisine with journalist Karine Roye (show "Bienvenue chez vous"):
- couscous
- beetroot in 1001 ways
- Lebanese cuisine
- beetroot in 10 ways
- Rédactrice indépendanteAuthorPUBLISHINGApril 2020 - October 2020 (7 months)Publication of the book "Dix façons de préparer la betterave"by Éditions de L'Epure, under my own nameWriting of the book "La cuisine de Nordine"by Nordine Labiadh (Solar editions, 2024)**Writing of the book "Couscous pour tous"**:Historical and sociological research on couscous, writing of the "History of the dish" section and the 100 recipes by chef Nordine Labiadh (A Mi-Chemin, Paris XIV) (Solar editions, 2020)Bestseller in its category!
- Groupe L'ExpressJournalistPRESS AND MEDIASeptember 2018 - October 2019 (1 year and 2 months)Part of François-Régis Gaudry's team.Writing articles on products, gastronomic criticism, coordination of a special magazine on the best addresses in France.
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Education
- Master's degree in International Affairs ExpertiseSciences Po2018Master 1 et 2 : "Expertise internationale" axé sur la compréhension et l'analyse du système international, de son fonctionnement juridique, de son économie et de sa gouvernance globale. Spécialisation "Entreprises et Marchés internationaux". MEMOIRE de fin d'étude : "Allier industrie agroalimentaire et authenticité : le défi pour séduire le consommateur hypermoderne. Etude du cas Michel & Augustin." 3ème année : Echange Erasmus à l'Université de Stockholm (Suède) 1ère et 2ème année : Apprentissage pluridisciplinaire basé sur des cours approfondis en sciences sociales et économiques. Ouverture sur le monde, l'actualité et les relations internationales. Cours d'orientation choisi : Economie et Gestion d'Entreprises.