Caroline Mignot

JOURNALIST

I started out as an investigator for the Guide Gault&Millau, before becoming a food journalist for the press, publishing and television. I express my passion for gastronomy through restaurants, but also through meetings with producers and artisans. Keen to further explore the links between taste and smell perception, I studied aroma evaluation at the ISIPCA perfume school in 2021. This knowledge has inspired me to create and run sensory workshops around gourmet themes - vanilla, citrus, smoke, orange blossom - as well as know-how and rare products.

Caroline Mignot

JOURNALIST

I started out as an investigator for the Guide Gault&Millau, before becoming a food journalist for the press, publishing and television. I express my passion for gastronomy through restaurants, but also through meetings with producers and artisans. Keen to further explore the links between taste and smell perception, I studied aroma evaluation at the ISIPCA perfume school in 2021. This knowledge has inspired me to create and run sensory workshops around gourmet themes - vanilla, citrus, smoke, orange blossom - as well as know-how and rare products.

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