Food is at the heart of French culture – it is quite literally the bread and butter of their way of life. Clotilde Dusoulier, a French food writer based in Paris, knows just how important it is. She’s passionate about the fresh, wholesome foods that have influenced her lifestyle and career; she writes about it on her blog, Chocolate & Zucchini
We got the chance to speak with Clotilde about French food and culture, her writing, and the importance of learning to cook. Keep reading to find out more!
SIGNATURE: When did food become such an important part of your life? Did you always know you wanted to be a food writer?
CLOTILDE DUSOULIER: I grew up in a French family where fresh, seasonal food was important, but we didn’t make a big deal out of it. It’s only as a young adult, when I moved to California after graduating, that I took stock of my culinary heritage, and became fascinated with food, and what it says about us. I started to cook with increasing passion, as a creative outlet and a way to reconnect with home.I always knew I wanted to write, and I stumbled upon food writing specifically when I decided to start a blog in 2003 to share my passion for cooking. I realized it was a topic that inspired me endlessly, and allowed me to connect with others in a genuine and meaningful way.
“My mission is to give my readers fresh ideas that keep them excited and motivated to cook on a day-to-day basis.”
CD: It’s a toss-up between a baguette and a croissant! Both are iconic products of French baking, and neither is as beautifully crafted as they are in France, and in Paris specifically (pardon my Parisian bias). On my food walking tours, we spend time discussing and appreciating what makes a stellar baguette and croissant, where to buy
SIG: If someone were traveling to France for the first time, what would be the first thing you recommend to eat?
CD: It’s a toss-up between a baguette and a croissant! Both are iconic products of French baking, and neither is as beautifully crafted as they are in France, and in Paris specifically (pardon my Parisian bias). On my food walking tours, we spend time discussing and appreciating what makes a stellar baguette and croissant, where to buy them, and how to recognize them.
SIG: How does food impact French culture? What are some traditions that have stood the test of time? [ . . . ]
Continue Interview at SIGNATURE: Tasting Paris: A Chat with French Food Connoisseur, Clotilde Dusoulier