Chloé Lambert

I came to guiding through food rather than history, having spent a few years working the counters at Marché Victor Hugo before I ever picked up a camera. I still find it easier to explain Toulouse through a sausage or a slow-cooked stew than through a monument, and most of my calls end up somewhere between a market and a kitchen. I am the newest guide on this list, so my routes are still narrower than some, built around what I actually know well rather than trying to cover everything. I like calls where someone asks a question I have not been asked before.