GaultMillau | The Rambling Epicure

What to Eat in France: Crêpes Vonnassiennes

Published by Jonell Galloway + Wednesday, November 18, 2015 Permalink 0

What to Eat in France: Crêpes Vonnassiennes, Vonnas-style Potato Pancakes

Vonnas in the east of France is the home of the legendary Michelin-star chef Georges Blanc. He is best known for his Bresse chicken with cream and mushrooms. Traditionally, this chicken is eaten with potato pancakes. This recipe is inspired by Blanc’s mother, La Mère Blanc, who ran his restaurant before him. He learned to cook at her apron strings.

Vonnas is in the Rhône-Alpes region of France, known for poulet de Bresse chickens and poultry, frogs, Reblochon and Beaufort cheese, as well as gratin dauphinois, made with raw potatoes, thick cream and garlic, and pork products, plentiful in the bouchons, small restaurants found in Lyon.

3-DAY TASTE AWAKENING COURSE 19-21 JUNE, DURING CHARTRES SUMMER SOLSTICE MUSIC FESTIVAL

Published by Jonell Galloway + Wednesday, March 11, 2015 Permalink 0

3-DAY TASTE AWAKENING COURSE 19-21 JUNE,
DURING CHARTRES SUMMER SOLSTICE MUSIC FESTIVAL

Award-winning wine writer, James Flewellen, and Cordon Bleu-educated chef and food journalist, Jonell Galloway, present wine and food tasting masterclasses in the historic French city of Chartres. Compromised dedicated wine tastings, sumptuous meals made from local ingredients paired with regional Loire Valley wines and a unique, ‘sense-awakening’ taste experience, our food and wine holiday courses will help unlock your taste buds and introduce the richness of aromas, flavours and textures present in food and wine. A music festival, with live music in the streets, restaurants, theatres, churches and bars, is held to celebrate the Summer Solstice. If you’re interested in signing up, please click here.

Jonell Galloway’s Résumé

Published by Jonell Galloway + Thursday, February 14, 2013 Permalink 0

Jonell Galloway
Switzerland
Skype telephone number: 1-270-859-1112
Skype name: jonell.galloway.white
E-mail: jonell@theramblingepicure.com

Professional History and Experience

I started my culinary career in Paris in the early 80s. At the Sorbonne, where I studied French language and civilization, I asked for special authorization to write my thesis on the history of French cuisine, which was exceptionally granted. I later studied at both the Cordon Bleu and La Varenne, and studied wine in various locations all over France, including Steven Spurrier’s Académie du Vin. While in France, I developed and taught a method I called Spontaneous Cuisine, a market-based derivation of classic French cuisine; was a contributing editor for the English version of GaultMillau for France; and worked as a food translator and interpreter.

I have recently dedicated myself to a “literary” food website, The Rambling Epicure, joining the voices and visions of professional writers and photographers from around the world who promote a mindful, responsible approach to real food shopping, cooking, and eating, as well as food politics, safety, history, art, literature and philosophy. I invite you to browse the site to see the depth and professionalism of the coverage. http://theramblingepicure.com/

I am fluent in English (native tongue), French and Spanish, and have proficient skills in Italian and Portuguese. Having a scientific background, I thrive on investigative journalism and writing that requires in-depth research and documentation.

I currently divide my time between Switzerland and France, where I have a 1,000-year-old house in Chartres.

Other publications and projects I have worked on or participated in:

10Best / Travel Media Group at USA TODAY, Gannett Media
Travora Media
Le tour du monde en 80 pains/Around the World with 80 Breads, Orphie (Paris)
Serious Eats
Paris Voice
André Raboud: A Review of his Life’s Work, Edipresse (Switzerland)
Ma Cuisine Méditerranéenne/Small Plates of the Mediterranean Basin, inspired by Christophe Certain’s recipes
CityGuide Paris
GourmetLive
Geneva Lunch, Savouring Switzerland
The New York Times dining section
Athena Publications
Three Sisters’ Café, farm-to-table restaurant (Kentucky)
La Fourchette de Dimanche, RSR (Swiss French-speaking radio station)
Kentucky Poetry Review
Biography of Pierre Gagnaire, St-Etienne Tourist Bureau (France)

For more details about my professional path and education, please consult my résumé on LinkedIn at http://www.linkedin.com/profile/view?id=33977805&trk=tab_pro

Education

University of Kentucky, Lexington, Kentucky. Bachelor of Science Magna Cum Laude in Psychology. Honors: Magna Cum Laude, Phi Beta Kappa

University of Kentucky, Lexington, Kentucky. Graduate studies, psychology and literature.

Sorbonne, Paris, France. French language, literature and culture. Level A diploma.

L’Ecole du Cordon Bleu, Paris, France. “Grand chef” diploma.

La Varenne (French cooking), Paris, France. Non-diploma program.

L’Ecole du Louvre, Paris, France. Art, 17th-century to present. Special diploma for foreign students.

L’Academie du Vin, Paris, France. Wine tasting.

Memberships

International Association of Culinary Professionals

Geneva Writers Group

Slow Food

Les Artisanes de la Vigne et du Vin (Swiss women wine producers association, for which I am ambassadress)

Social Media and Marketing

Websites: TheRamblingEpicure.com, TheRamblingEpicure.tumblr.com

Twitter @RamblingEpicure @SwissFoodies @JonellGalloway approximately +3,000 followers

Facebook: Jonell Galloway, The Rambling Epicure, Swiss Foodies, 4,400+ followers

Google+ 5,000 followers

Klout index usually between 61 and 63

Alexa rating The Rambling Epicure 1,200 in Switzerland (currently being rescanned). My main readership is Western Europe and the Anglophone world as well as the BRICS.

Restaurant Silvio Nickol im Hotel Relais & Châteaux Palais Coburg

Published by Jonell Galloway + Tuesday, July 26, 2011 Permalink 0

by André Cis

Click here to read this article in English

Als logischen oder zumindest Konsequenten Schritt kann man Silvio Nickol‘s Wechsel vom Wörthersee in die Österreichische Hauptstadt nennen. Nachdem sich die Zeichen mehrten, dass das einstige Flaggschiff der mit Fanfahren ins Leben gerufenen “Capella-Hotelgruppe” im Sinken begriffen ist, war es nur eine Frage der Zeit, bis Nickol zu neuen Herden aufbrechen würde.

Palais Coburg. Eigner Peter Pühringer schien nach dem jähen Abgang des begnadeten österreichischen Paradekochs Christian Petz – just nach der Vergabe der 4. Haube im Herbst 2008 – keine Intention mehr zu haben, einen 2. Versuch ob eines Gourmet-Restaurants zu starten. Im Gegenteil, schien es doch gar ins Bild der so trüben Wirtschaftslage zu passen, dünnte sich in den vergangenen Jahren die Wiener Spitzengastronomie sukzessive aus – unlängst mit dem unerwarteten Paukenschlags der Nicht-Eröffnung des Shangri-La Hotels und dem somit arbeitslosen Spitzenkoch Joachim Gradwohl.