Gourmet communication: what lies in store?

How do gastronomy and wine professionals communicate in the age of social networks? How to get on with food and wine journalists, food critics and columnists, bloggers and influencers? Today, on Instagram or www.LaFourchette, are we all fine food columnists and wine experts? The debate is open, time for a conversation with Michelin-starred chef Pascal Favre d’Anne

A meeting hosted by journalist Anne Eveillard

Anne Eveillard manages the magazine and webzine 1 Epok formidable, works with the journal L'Hôtellerie-Restauration and is involved with ESTHUA, within the University of Angers - Gastronomy Campus.

Contribution proposed as part of Food'Angers 2019