Modern Paris Food Tour
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Rhona began her culinary training in Paris Michelin-starred kitchens. She taught cuisine and pastry at the French Culinary Institute in New York where she started the pastry program. Rhona became one of the first woman executive pastry chefs when she worked at the Lespinasse restaurant in the Saint Regis hotel. Her love to teach and write led her to translate a dozen authoritative books on pastry, bread, and cuisine. Living in Paris the past 18 years, Rhona is constantly exploring its many culinary offerings. She is presently putting finishing touches on a pastry book with a focus on understanding the basics.
Sara comes to Paris from New York, where she was an entertainment and lifestyle editor at the New York Post. Since relocating to Paris in 2014, she's written about a Louis Vuitton exhibit at the Grand Palais for the New York Times, van Gogh's final home in Auvers-sur-Oise for the Wall Street Journal, the castles of the Loire Valley for the Washington Post, the calanques of Marseille for Travel & Leisure, and the hottest restaurants on both sides of the Seine for Conde Nast Traveler. When she's not writing, giving tours or traveling herself, you can find her practicing yoga, bopping around the city by bike or on the hunt for the city's best choux pastry.
Andrés has spent more than 14 years in Paris honing his culinary skills & knowledge. Starting in 2008 at the famous FERRANDI, L'école de cuisine et hôtelière, he learned the hard way the fine art of pastry & cuisine, apprenticing in noted Michelin-starred restaurants. Inspired by French cuisine, he then had the opportunity to study alongside European champion chef Olivier Boudot to discover secrets of French bread-making at the international Cordon Bleu school. Discovering a more epicurean penchant, he then left to study for the globally recognized Wine & Spirit Education trust (WSET) Level 3 qualification, the French Wine Scholar and the Champagne Master Level program with the highest honors at the French Scholar Guild. He's also a Certified Wine Educator from the Society of Wine Educators. Now, armed with both the skills of a Sommelier & culinary nous, he is bringing the disciplines together as a food & wine editor, leading bespoke, fun, relaxed, ‘under the skin of the city’ tours around Paris’ independent delicatessens & vintners and co-founded his secret cellar cheese & wine experience www.wetasteparis.com Join him in sharing his passion for the traditions, methods & history of arguably the finest cuisine and wine in the world.
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