Guelia's stories

Shellfish and crustaceans

Venus comb murex, pelican’s foot and China limpet, cowries, argonauts and abalone: Their names are as irresistibly appealing as their flesh. Discover the world of these shellfish and crustaceans as they are poetically portrayed by Guélia’s mighty pen. (Article in French)Read more →


Guelia's stories

Quince, it’s magic!

It has been a long time since Guélia has regaled us with one of her endlessly delicious stories. After the peach of Montreuil and the watermelon, she left in search of the best quince, whose scent now wafts through each paragraph. (Article in French)Read more →


Guelia's stories

The peach of Montreuil

The peach is a child of the south. And yet, its most precious species grow under the gray skies of the Île-de-France. For this wonderful, juicy peach, you need to head to Montreuil, in Seine-Saint-Denis. (Article in French)Read more →

La Meridienne

Guelia's stories

When there were fields of wheat inside the Musée d’Orsay

In another life, the Musée d’Orsay was a train station. Its famous clock, which now announces the daily rush of tourists towards the “floor of impressionists,” once served to manage the transportation of wheat coming from neighboring Beauce and in 1900, the new agricultural machines that arrived by the train tracks to the World’s Fair. (Article in French)Read more →


Guelia's stories

The Pavlova, light as a tutu

At the age of twelve years old, I dreamed of making a big cake, like the one in the “Nutcracker,” all white and light. I especially dreamed of walking into the living room, the cake in my hands, and seeing all of the guests full of admiration in front of such a success.Read more →