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The art of flavor by Amaury Guichon
Time for a trip, let yourself go by discovering the universe of Amaury Guichon.
English version
UMAMI le Magazine,
UMAMI le Magazine, This is not an ordinary cooking magazine! Designed and written by food service professionals, its vocation is to share knowledge by conveying the generosity and contemporary values of cooking. We hope to make you live an adventure as greedy as human.
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Amaury Guichon voyage gourmand
Time for a trip, let yourself go by discovering the universe of Amaury Guichon.
French version
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They trust us
Umami is also committed to making you discover the men and women of tomorrow through different portraits to promote their profession, at the heart of their know-how. We give the floor to these professionals to know their points of view on the restaurant industry of today and tomorrow.
Patrice Demers
Patrice pâtisserie
Amaury Guichon
chef pâtissier
John Winter Russell
Le candide
Vyckie Vaillancourt
O'citrus
Yann Bernard Lejard
le plum's, ritz carlton
Ariane Paré-le-Gal
Gourmet sauvage
Alexandre Bourdas
SaQuaNa
Umami team
Through Umami, we hope to make you live an adventure as greedy as human!
Claude Le Bayon
EDITORIAL DIRECTOR
Chef of several great restaurants with Michelin-starred baggage, Claude was captivated by the charm and terroir of Quebec. He transmits his passion through his constant search for a unifying theme that combines his two favorite homelands, Quebec and France.
Romain Delgenès
Editor-in-chief
Romain worked the majority of his professional career in the catering industry. Thanks to his passion for wine and the culinary culture, he chose to take a different path by choosing the gastronomic edition.
Raphaël Lebaron
LOGISTICS DIRECTOR
Hotel manager and sommelier, Raphael loves wine, and wine really loves him. He talks about wine as he lives, with a lot of love. His passion and his desire to always push himself to discover new things make him a logistic director always on top.
Émilie Rousselet
Communication director
Émilie respire la découverte de nouveaux vins. Elle travaille dans l’édition, le marketing et la communication depuis plusieurs années en France et au Québec. Son expérience et son analyse font d'elle une des pierres angulaires de l'équipe.
In a few words
As part of this new wave of culinary culture, we want to inform and entertain through visual, literary and gastronomic art.
With you everywhere
Give professionals of today and tomorrow the means to transmit their know-how and make the techniques and small tips of these great chefs accessible to all, so that everyone can cook at home.
Our strengths
Umami is also committed to making you discover the men and women of tomorrow through different portraits to promote their profession, at the heart of this know-how, we give the floor to these professionals to know their points of view on the restoration of 'today and tomorrow.
Open to the world
Umami is a magazine prepared and written by catering professionals, whose first goal is to set up for global gastronomy through different subject carried out in collaboration with chefs on every continent.
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The world of cooking animates you? Does it speak to you? Email us!
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