girl of the south , Gina Trévier spent her childhood in the Camargue in a family of cordon-bleu cooks and wine growers . After a fifteen-year banking career in Paris, she created a «bistrot » dedicated to southern cooking and wines .

assionate about by the quality of the products , she adheres to the movement Slow Food and follows trainings in nutrition and dietetics . Then , she settles in Provence, where she develops her wine tasting skills at the University of Wine of Suze la Rousse and she does a training about the knowledge of the truffle with Jean Luc Rabanel , the famous chef of organic cooking.

er enthusiasm and her taste for good food lead her to propose cooking classes where nutrition rhymes with hedonism .