Gwenaëlle Le Bris

I grew up between two regions, one known for its wine and one for its beans, so explaining what actually goes on a plate here has always felt like natural territory for me. On a call I keep a few bottles and packets within reach so I can hold them up rather than simply describing them from memory. I plan these sessions loosely, since the best part is usually whatever question comes up first. New to guiding, I am still finding my own rhythm, but the subject itself has never been the hard part.