Although he has long made a name for himself in the culinary world and among food enthusiasts, for some time now, François-Régis Gaudry is becoming more and more popular. And for good reason, the journalist and food critic even joined the show Top Chefbecoming the judge of the restaurant wars. While he is publishing a gastronomic autobiography, he received Paris Match at his home to talk about his journey, to which is of course very linked his wife Alexandra, also his producere. His puns are no longer presented to those who follow him in Very very good (Paris Première) and neither do his culinary skills. With his wife, they form a great team that works hard to We are going to taste on France Inter and Very very goodnow passing through Top chef. The Lyonnais who publishes Recipes & stories (ed. Marabout) knows how to cook small dishes like no other but also knows how to taste them. But besides how do you stay so thin when you're a food critic ?
This is the question that our colleagues asked François-Régis Gaudry. The Sciences Po graduate revealed his secret. “My body is my main working toolexplains the journalist. I try several restaurants every week. To give you an idea, I tasted 178 recipes for the best chocolate cake competition from 'We're going to taste'. In addition to cookies, marshmallow bears and logs! Enough to become diabetic!“But then how does he do it? Because on screen, we see clearly, François-Régis Gaudry is not the type to need a diet.”It requires a very good lifestylehe shares. I don't go out much, I do two yoga sessions a week, I prepare for the Paris marathon with a coach. I sometimes skip meals.”
François-Régis Gaudry, an alcohol lover: “I love wine”
What about alcohol? It is not uncommon to see François-Régis Gaudry tasting good bottles with his friends from Very very good. And needless to say, alcohol and weight loss are not the best friends in the world. “I never drink while filming 'Top Chef' because I know it makes you tiredhe explains. But the reality is that I love wine! As Curnonsky, the great gastronomic critic of the 20th century, said: 'I practice excess in moderation.’”
