Ambre Prevel

JOURNALIST

I fell into the world of cooking at a very early age, and quickly realized that my profession would have to do with gastronomy. Following a degree in modern literature, I went on to do a master's in cultural journalism at the University of Nanterre, with the aim of specializing in culinary journalism. It was with great enthusiasm that I joined the editorial staff of Gault&Millau for a long internship, during which I wrote articles on these themes in order to perfect my gastronomic culture and journalistic experience.

Ambre Prevel

JOURNALIST

I fell into the world of cooking at a very early age, and quickly realized that my profession would have to do with gastronomy. Following a degree in modern literature, I went on to do a master's in cultural journalism at the University of Nanterre, with the aim of specializing in culinary journalism. It was with great enthusiasm that I joined the editorial staff of Gault&Millau for a long internship, during which I wrote articles on these themes in order to perfect my gastronomic culture and journalistic experience.

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