Stéphane Méjanès

Gastronomic journalist and writer
Professor – Faculty of Tourism, Culture and Hospitality (ESTHUA), University of Angers

A former sports journalist, Stéphane Méjanès fell into cooking after an unlikely encounter with top chefs in a forest in Lapland. Since 2012, he has been writing about gastronomy, in all its dimensions, for a sustainable food from seed to garbage. A freelance journalist, he contributes to various magazines and websites. He is the author of a pamphlet on gastronomic criticism, «Tailler une plume» (Éditions de l’Épure/2019), several books by chefs, prefaces and texts in collective works. He is also a professor at ESTHUA in Angers where he teaches a course in gastronomic criticism to Master 2 students. In 2020, he initiated the «Chefs avec les soignants» (chefs for nurses) movement with Guillaume Gomez and Tiptoque during the first lock-up in France, for which he received the La Liste solidarity prize in 2021. In a personal capacity, he received the Plume d’Or of the french journalist in the gastronomy category awarded by the Association Les Grandes Tables du Monde in 2019, and the Prix Amunategui-Curnonsky from the Association professionnelle des chroniqueurs et informateurs de la gastronomie et du vin in 2018.