{"id":13758,"date":"2023-02-17T19:11:33","date_gmt":"2023-02-17T19:11:33","guid":{"rendered":"https:\/\/www.withladyjoe.com\/?page_id=13758"},"modified":"2023-02-22T15:59:32","modified_gmt":"2023-02-22T15:59:32","slug":"a-propos","status":"publish","type":"page","link":"https:\/\/www.withladyjoe.com\/en\/a-propos\/","title":{"rendered":"ABOUT ME"},"content":{"rendered":"
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ABOUT ME<\/h3>\n<\/div>\n<\/div>\n
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I\u2019m 28 years old, a\u00a0journalist by training<\/strong>, I worked as a\u00a0columnist for French television<\/strong>, after an experience as a game show host for a Swiss channel.<\/p>\n

I live in Paris\u2026 Well, my main place of residence is Paris but I have the chance to travel a lot with my loved ones, which leads me to spend about half of my time outside the French capital.<\/p>\n

Why a blog?<\/strong><\/p>\n

First of all to share with my friends and family my activities, from\u00a0a simple restaurant to a dream weekend<\/strong>, \u2026 and more widely to share with you my life experiences.<\/p>\n

What do I like :<\/strong>\u00a0beautiful things, beautiful places, good food, fashion of course!<\/p>\n

What I hate:<\/strong>\u00a0superficiality, lies, vulgarity!<\/p>\n

When I started to think about my blog, I wanted to focus on topics that reflect my experiences, my daily life, but also topics that will allow you to have an objective opinion.<\/p>\n

I have chosen to deal initially with three themes:<\/strong><\/p>\n

\u2013\u00a0\u201cI tested\u201d:<\/strong>\u00a0the idea of this section is to share with you my daily life, through simple articles around targeted topics like: I tested the new trendy restaurant where I tested the iconic hotel, or the 3*** Michelin restaurant of the moment.<\/p>\n<\/div>\n

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\u2013 Follow me\u201d:<\/strong>\u00a0I will take you in my suitcases for weekends and far away destinations, Saint-Tropez, Corsica, New-York, Los Angeles, Miami, the Bahamas,Megeve, Venice, Ibiza\u2026<\/p>\n

\u2013 VLOG \/ \u201cMeet the Chef\u201d:<\/strong> writing about high-end restaurants is good, but going behind the scenes of the best restaurants\u00a0is even better! This category is very important to me and will be in the form of a \u201cVLOG\u201d, and I will invite you into the kitchens for a presentation of the chef, as well as into the main room of the restaurant for the long awaited tasting with the chef!<\/p>\n

The new columns:<\/strong><\/p>\n

As time goes by, I have expanded this project with new sections such as:<\/p>\n

\u2013 \u201cChef\u2019s Tips\u201d:<\/strong>\u00a0The chef shares a tip for a simple recipe or simply a recipe that is close to his heart.<\/p>\n

\u2013 A chef at home\u201d:<\/strong> With the confinement in 2020 and the closed restaurants, I chose to adapt my project to the situation. I invite a chef in my kitchen to make a recipe that everyone can enjoy afterwards. And in order to create more content, I adapted this formula to \u201clive\u201d on Instagram.<\/p>\n

\u2013 Live from Chiberta\u201d:<\/strong>\u00a0When Chef Irwin Durand asked me to come to the kitchen of Chiberta every Tuesday at 7pm to do \u201clive\u201d recipes broadcasted on Guy Savoy\u2019s account, I simply jumped for joy!<\/p>\n

It\u2019s like a weekly column for me where I can both learn and reveal myself to you.<\/p>\n

Just follow me!<\/p>\n

Johanne<\/p>\n

My personality<\/h2>\n

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85%<\/div>\n

Talent for repartee<\/p>\n<\/div>\n

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90%<\/div>\n

Kindness<\/p>\n<\/div>\n

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60%<\/div>\n

Excessiveness<\/p>\n<\/div>\n<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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