Anne Lataillade, founder and editor of Papilles & Pupilles

Anne Lataillade – Founder and Editorial Director of Papilles & Pupilles.

My name is Anne Lataillade. In 2005, I founded Papilles & Pupilles in Bordeaux, an independent French culinary media platform that I still run today.

It all started with a very personal concern: my children’s food allergies completely changed the way I looked at what I put on the table. I tested, experimented, failed sometimes and started again many times. I learned how to read labels, break down recipes and truly understand cooking techniques. What began as a personal kitchen journal gradually became one of the most widely read independent food media platforms in France.

Twenty years later, the editorial direction remains the same. I create content rooted in real life: thoroughly tested recipes, field reports, encounters with chefs, artisans and producers, but also stories about gourmet travel, lifestyle, heritage, hospitality, French art de vivre and destinations. Markets, hotels, itineraries, local craftsmanship, landscapes and terroirs — I enjoy telling the story of places through what they allow us to see, taste, experience and understand.

Today, Papilles & Pupilles has become one of the most consulted independent culinary media platforms in France.

A long-term editorial vision

I do not run Papilles & Pupilles as a simple recipe website. I manage it as a trusted editorial platform, with constant attention paid to substance, clarity and genuine usefulness.

Every recipe is tested, reviewed and adjusted. Every in-depth article relies, whenever possible, on fieldwork, encounters, observations, research and cross-checking. Whether I write about a recipe, a product, a destination, a restaurant or a journey, I keep the same standards: is it clear? Is it accurate? Is it genuinely useful? Is it worth the reader’s time?

I believe in everyday cooking that is serious without being intimidating, but also in editorial content that encourages readers to choose better, understand more deeply and discover places, products and expertise differently.

From a personal journal to a culinary, travel and lifestyle media platform

After graduating from business school, I initially worked in finance. On paper, nothing suggested I would one day lead an independent editorial media platform. Yet this path became the obvious one.

In 2005, I launched Papilles & Pupilles, at a time when French food blogging was still in its infancy. I entered this world with curiosity, a passion for sharing knowledge, strong professional discipline and a freedom of tone I have never abandoned.

Over time, the website grew alongside me. It became an editorial brand, a vast library of recipes, reports, discoveries and travel stories — and above all, a trusted space for millions of readers.

The beginnings of this journey were notably featured in Le Monde and Le Figaro.

You can also find a summary of my background on my Wikipedia page.

Learning, meeting people and understanding

A large part of my expertise has been built through practice over the years: testing recipes, making mistakes, improving techniques and constantly exchanging with readers. I also chose to continue learning in order to deepen my understanding of culinary techniques, products, textures and food cultures.

I trained in France, notably at the Valrhona Chocolate School and at Atelier des Chefs. I also had the opportunity to study in Chengdu, China, where I obtained a Sichuan cuisine diploma.

For more than twenty years, I have also met and interviewed the people who shape gastronomy in the broadest sense: chefs, artisans, producers, winemakers, hoteliers, cheesemakers and pastry chefs.

I have had the opportunity to exchange with renowned names such as Yannick Alléno, Guillaume Gomez, Cyril Lignac, Alain Ducasse, Gordon Ramsay, Régis Marcon, Mercotte and Yves Camdeborde. These encounters nourish both my editorial perspective and my curiosity. They constantly remind me that every dish, product or address tells a story far greater than what appears on the plate.

This approach also shapes my travel content. I am interested in destinations through markets, restaurants, hotels, landscapes, heritage and local craftsmanship. A destination often reveals itself beautifully through what people eat, create and share.

Recognition built over time

Over the years, my work has been featured in the press, recognised in various rankings and acknowledged by culinary institutions.

Papilles & Pupilles notably received the Best Culinary Blog award from ELLE magazine in 2008, was recognised by Trip85 in 2017, and received the Special Jury Prize from the French National Academy of Cuisine in 2016.

I have also published several books, including Papilles et Pupilles cuisine le Sud-Ouest, Qu’est-ce qu’on mange ce soir chez Anne Lataillade and Un grand week-end à Bordeaux.

For several years, I also hosted gourmet radio segments on France Bleu Gironde and France Bleu National.

Anne at France Bleu ©Tommy Delacuvellerie

Papilles & Pupilles today

Today, Papilles & Pupilles reaches around 200,000 visitors every day and gathers a loyal social media community. Readers come for far more than dinner inspiration: they look for reliable recipes, useful explanations, trusted addresses, ideas, context and perspective.

• Facebook: 269,000 followers
• Instagram: 94,600 followers
• Pinterest: 567,800 followers
• Threads: 11,300 followers
• Twitter / X: 18,800 followers
• YouTube: 3,900 followers

I continue to grow this media platform with the same philosophy I had on day one: helping people cook better, choose better and better understand what they eat, without sacrificing either pleasure or standards.

Collaborations & contact

I also design and lead editorial projects with brands, institutions, tourism boards, media outlets and companies from the food and hospitality industries.

Editorial reports, recipes, travel stories, workshops and long-form content: every collaboration must make sense, respect my editorial standards and provide genuine value for readers.

To discover my audience, collaboration formats and editorial positioning, you can visit the page Working with Papilles & Pupilles.

Direct contact: [email protected]

For recipe-related questions, please leave a comment directly on the relevant recipe page so everyone can benefit from the answer.

Short press bio

Anne Lataillade is the founder, editor and publishing director of Papilles & Pupilles, an independent media platform dedicated to food, gourmet travel and lifestyle, founded in 2005. Based in Bordeaux, she develops an editorial line built around tested recipes, field reporting, interviews and reliable content about products, terroirs, craftsmanship, destinations and hospitality. Her work is followed every month by several million readers.

Updated: May 2026

French version (click)