Charlotte Beaumont is a culinary historian specialising in French regional gastronomy, holding a Master's degree in Food History from the University of Tours and a diploma from Le Cordon Bleu Paris. With 15 years of experience working in Michelin-starred kitchens across France and consulting for heritage food organisations, she bridges the gap between traditional French cooking and contemporary home kitchens. She currently advises food producers on AOP certification standards and writes extensively on authentic French culinary techniques.
Charlotte Beaumont completed her undergraduate studies in History at the Sorbonne before obtaining a Master's degree in Food History and Gastronomy from the University of Tours, France's leading institution for culinary heritage research. She subsequently trained professionally at Le Cordon Bleu Paris, where she mastered classical French techniques under MOF-certified chefs. Her career began in the kitchens of two-Michelin-starred establishments in Lyon and Burgundy, giving her intimate knowledge of how regional terroir shapes authentic French dishes from cassoulet to daube provençale. Charlotte spent five years as a consultant for the Institut National de l'Origine et de la Qualité (INAO), helping producers navigate AOP and IGP certification requirements for cheeses, charcuterie, and regional specialities. She has developed expertise in identifying genuine artisanal products versus mass-produced imitations, understanding the subtle markers that distinguish authentic regional cuisine. Her methodological approach combines archival research into historical recipes with hands-on testing in both professional and domestic kitchen environments. Charlotte writes to help English-speaking audiences understand the deep cultural significance behind French dishes and avoid the common mistakes that transform classics into pale imitations. She addresses the practical realities of sourcing genuine French ingredients outside France while respecting the integrity of traditional recipes.