Journalist and culinary expert, a friend of chefs for over 20 years, Anne Sallé today shares portraits and secrets of chefs, recipes, and great tips on “Mikuy,” her very fresh new gourmet blog. We’ve tasted it, and you know what? We absolutely loved it!
Every day or almost, Anne Sallé “cooks up” with the chefs: it’s her job to meet them, in their kitchens, and engage with them about tastes and flavors, products and techniques, their expertise and desires. “The word that comes up most in our discussions is ‘sharing,’” she says. Yes, chefs love to share, and they have things to share: the passion for the craft, the love of quality products, their desire to please the customer. That, too, is part of the French gastronomic meal classified by UNESCO.”
When the connection is established, the perspective on cuisine changes and becomes collaborative. “Each dish is a story, she continues, the result of experience and life, experiments, research, and sacrifices too. I have a lot of respect for that. In traditional media, the topic is not addressed from this angle. But discovering the behind-the-scenes is what fascinates me and what I want to share.”
She needed a specific platform, so she created her own: “Mikuy“, a blog aimed at creating a bond between chefs and the general public. “Eating well is not that complicated. It’s a good product, proper cooking, successful flavor combinations. Chefs know how to talk about it very well, so you just have to ask them!” she laughs.
In this atypical blog, you’ll find mouthfuls of chef portraits, as well as all the actors who make gastronomy, chef recipes, addresses, gourmet news, the agenda of must-not-miss events, the story of her getaways… And the good news is that from May 28, you will find Mikuy on Nice Premium once a week with her gourmet articles. To be enjoyed without moderation!
Everyone takes turns…
Nice Premium has interviewed Anne Sallé!
“Mikuy“, what a fun name…
It’s the name of a little character I created for taste workshops for school children in Nice. It’s short, easy to remember, a bit cheeky, and it sounds gourmet. In the Quechua language, it means “to eat,” and it suits me perfectly…
A word that comes to mind to define a chef?
I would say they are “food nuts”! Because you really have to be crazy to do this job and spend hours behind the stove trying to always do better, surprise, move, delight…
Does your passion for cooking go beyond journalism?
Yes. I organize and host event poles at gastronomic fairs, I collaborate on historical reconstructions. I create fun workshops around taste. I like to tailor actions to a territory to create links between people. The encounter can also take the form of custom-created books.
Is Mikuy not just a blog then?
Creating a virtual meeting through a blog is great, but provoking a real meeting is even better. Therefore, Mikuy also means event planning. I organize private evenings where people can meet the chef and share special moments with them over a dinner and/or in the kitchen. It’s a lot of fun and we laugh a lot while learning a ton of things!
The latest news?
Starting next month, I’ll be offering tours of the Nice markets to showcase the local culinary identity. I also have a project for a gastronomic radio show on Sound Radio 06. We’re going to make taste buds tingle!
Find Mikuy on Facebook as well.
