A lifelong lover of good food, Manon has made taste and communication her playground. From hospitality and gastronomy to fine wines and spirits, she has spent over a decade cultivating a deep appreciation for craftsmanship and the people behind it, all guided by one enduring pleasure: “I’ll have some more.” Meet her.

What place do you feel particularly attached to? I would say it depends on the season, but in winter, without hesitation, a low seat by the fireplace in my childhood home in Celles-sur-Ource, always slightly turned, watching the flames dance while chatting with those around me.

What is your tool of choice? A pen and a notebook, I simply can’t do without them. I keep one at the office, one by my bedside, and one in my handbag.

What sound or noise never leaves you indifferent? The sound of a kitchen in motion, pans, chopping, everything coming together. It’s the promise of a delicious moment.

What is your favorite material or element? I’m very sensitive to textures, I can’t help but touch things to feel them. The softness of grass, the veins of vine leaves, the velvety skin of a grape, the silkiness of a petal, the roughness of bark…

In your opinion, what gesture or skill is essential in life? Knowing how to open a bottle of Champagne… (laughs)! No, I would say choosing a fruit or vegetable in season, perfectly ripe, though there are many others…

What is your favorite texture? That of a square of dark chocolate melting, irresistible.

What smell takes you back to your childhood? The smell of toast in the morning.

What is your favorite moment of the day? Early morning, at the break of dawn, when the world is still asleep, starting the day with a coffee, unhurried.

What emotion never leaves you indifferent? Absent-mindedness, it often leads me to laughter!

What is your motto? “A thousand thanks.” I say it every day, several times a day, and have for years. Aside from that, I often use expressions related to food, for example: “Don’t cry over spilled milk.”