Olivier Reneau

As a journalist he’s been writing about contemporary creations (art, architecture, design) and art de vivre (food, wine and mixology) for over 25 years. He writes for magazines (Air France Madame, TheGood Life, Les Echos SL and Ideat) and guides (Lebey, Interni...). Since 2016 he’s the editor in chief at Cuisines Révolution