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About me and this blog

My name is Marie and I’m an award-winning blogger, cookbook author, culinary translator, recipe developer, and culinary teacher. I live in Quebec City, Canada.

Marie Asselin, award-winning author of culinary blog Food Nouveau, cookbook author, culinary translator, recipe developer, and culinary teacher living in Quebec City, Canada.

Food Nouveau is for those curious about the whys and hows of cooking and baking success. Dishes from around the world, such as macarons, éclairs, arancini, and Bolognese sauce, are taken apart and their creation is explained in detail, along with helpful pictures and videos. My goal is to empower food lovers to make these dishes at home. So what if you can’t hop on a plane to enjoy gelato in Rome? You can churn some in your own kitchen instead. No dish is too intimidating if you have the right recipe, tips, and guidance to understand the process.

I first started FoodNouveau.com back in 2001, fresh out of graphic design school. I wanted to practice my design skills and build my own website, so decided to start a website–an online recipe binder really–where I published my favorite recipes with pictures and short comments. After a few years, my interest in the site tapered off as my “real” work as a graphic designer took over. I worked long hours, but before long, I quit my full-time job, went freelance, and undertook a translation degree. It didn’t stop me from pursuing my passion for food, though, as from 2005 to 2009, I managed a small cooking school on nights and weekends, working hand-in-hand with chefs who taught classes that changed every season.

Since 2005, I have traveled my way around the world with the fantastic guy who has been sharing my life for 10 11 12 13 14 15 16 17 years now (that would be Eric). In early 2009, we had the fabulous opportunity to live in Paris for five months. This enchanting experience made me feel a strong urge to revive Food Nouveau as a blog, which would allow me to chronicle my travels, discoveries, and cooking experimentations. In 2013, a little one joined our family and forever changed the way I cook, travel, and see the world. My maternity leave also gave me the opportunity to take a life-changing turn in my career. I decided to leave graphic design behind and devote myself to my true passions: writing and cooking.

In the kitchen, I naturally steer towards desserts, because those are what my mother first taught me as a kid. Although I don’t eat that much dessert on a daily basis, they are still what I like to make best, and the more intricate, the better {I’m looking at you, macarons!}. I am lactose-intolerant, so I strive to create and make luscious dairy-free desserts—because yes, I believe dairy-free creations can be as indulgent as their cream- and butter-laden counterparts.

My day-to-day savory cooking is usually composed of healthy-ish, often dairy-free dishes that can usually be eaten in a bowl. But if you come visit, I might very well come up with a full Italian feast, because I believe that everything tastes better topped with a grating of fresh parmigiano reggiano or a chunk of mozzarella di bufala.

Find me on InstagramPinterestTwitter, and Facebook.

My Cookbooks

Dairy-Free Dessert Cookbook: Sweet Spot: Modern, Better-for-You Dessert Recipes, with Clever Tips to Bake (Mostly) Dairy Free, a cookbook by Marie Asselin // FoodNouveau.comIn 2015, I published my first eBook: Sweet Spot: Modern, Better-for-You Dessert Recipes, with Clever Tips to Bake (Mostly) Dairy Free. What if you could make sweet treats that are leaner and more nutritious, but still taste sumptuously indulgent? Both my son and I are lactose-intolerant and this eBook features all of my family’s favorite dairy-free desserts. Discover 60 better-for-you, modern desserts your guests will swoon over. The eBook features mouthwatering photography and includes clever tips for adopting a (mostly) dairy-free diet. Learn more about Sweet Spot.

Simply Citrus: Sweet and savory recipes to delight citrus lovers, by Marie Asselin, award-winning creator of culinary blog FoodNouveau.comIn 2018, my first cookbook, Simply Citrus, was published. In the late fall of 2017, an editor from US publisher Gibbs Smith spotted me on Instagram and contacted me to ask whether I’d be interested in writing a cookbook. I never thought I’d ever be vindicated for all the time I lose spend on Instagram! :) The contract was signed, the recipes were developed, the photos were taken, and the book came together. Simply Citrus is a sunny, beautifully photographed book that contains 60 recipes using a variety of fresh citrus fruits, including lemons, limes, oranges, mandarins, grapefruit, pomelos, kumquats, and citrus products such as yuzu juice, orange blossom water, and preserved lemons in a variety of appetizers, soups, salads, main dishes, desserts, and drinks. Learn more about Simply Citrus, or buy your own copy now!

French Appetizers: Modern Bites for a French-Inspired Happy Hour, by Marie AsselinIn 2019, my cookbook adventures continued with the publication of a second tome, French Appetizers, a guide for enjoying the French ritual of l’apéro. My collection of 75 French-inspired appetizers is perfect to serve for happy hour or to give a lunch box or picnic basket that ‘something extra-special.’ Serve fresh, modern, and versatile appetizers and small servings, from basic tapenades and hummus, to savory cakes, quiches, and sweet treats as a prelude to dinner, or even in place of an evening meal. Many of my recipes include simple formulas to make several versions of a single recipe so that you are only limited by your own taste buds and creativity. French Appetizers was showcased by The Washington Post and The National Post, as well as on many blogs. Learn more about French Appetizers, or buy your own copy now!

In 2019, a French-Canadian version of my first cookbook, Simply Citrus, was published in Québec. Titled Citrons, oranges et cie, the book is published and distributed throughout the province by Les Éditions de l’Homme. Achetez votre copie de Citrons, oranges et cie dès maintenant!

Awards and Accolades

 IACP 2017 Awards Winner, Digital Media Awards: Best Recipe-Based Blog // FoodNouveau.com

International Association
of Culinary Professionals

2018 Winner
“Best Individual Blog”

2017 Winner
“Best Recipe-Based Blog”

IACP 2017 Awards Winner, Photography Awards: Best Food Styling in a Commercial Food Photograph // FoodNouveau.com

International Association
of Culinary Professionals

2017 Winner

“Best Food Styling in a
Commercial Food Photograph”

Finalist, Saveur 2016 Blog Awards, Best How-To Food Blog // FoodNouveau.com

Saveur Blog Awards

2016 Finalist

“Best How-To Food Blog”

Work with Me

MY SKILLS, AT-A-GLANCE: Culinary translation (French to English, and English to French), recipe development, recipe testing, food styling, food photography, graphic design, and video production. I routinely develop content that is published on my clients’ platforms (blog, social media, or printed publications). For example, I helped a client build their Instagram feed from scratch by developing a series of new recipes every season, and then collaborating with a photographer to shoot the recipes. Most recently, I developed a full cookbook (110 recipes) for a corporate client. I‘d love to collaborate with your brand! Let’s figure out how to make it work. Learn more about my past experience by browsing my LinkedIn profile, or contact me info {at} foodnouveau {dot} com.

BLOG SPONSORSHIP OPPORTUNITIES: I’m open to collaborating many different ways: sponsored posts, giveaways, social media collaborations, etc. Have a partnership idea you’d like to chat about? Contact me at info {at} foodnouveau {dot} com.

SPONSORED RECIPE POSTS: Includes the creation of one recipe with a sponsored product, a 100 to 300-word introduction, a sponsor message at the bottom of the post, and mentions on the following social media platforms: Instagram, Facebook, Twitter, and Pinterest. Sponsored products and/or vouchers need to be provided for recipe testing. See examples of past sponsored posts.
VIDEO OPTION: Add a recipe video to the post for an additional feed. See my YouTube channel for examples of the recipe videos I make. Any other type of sponsored blog post project is to be discussed and developed individually with the client. Contact me to request a copy of my media kit.

RECIPE DEVELOPMENT: Sponsored content is fun, but isn’t developing exclusive content for your own platforms better? I’ve worked with several brand to help them develop their own social media presence using exclusive recipes and photos. I’m happy to film cooking videos, too. I’ve even written and styled a whole cookbook for one of my clients! I love to establish long-term relationships: this allows me to become an expert at using your products. I’d love to develop recipes for your brand! Contact me at info {at} foodnouveau {dot} com to discuss.

Disclosure Policy

This blog is a personal blog written and edited by me, Marie Asselin. If you have any questions about recipes and articles published on this blog, you can contact me at info {at} foodnouveau {dot} com.

I do not do product reviews on Food Nouveau, and I do not accept free products in exchange for positive reviews to be published anywhere else. I do not endorse products, ever, even those I use on an everyday basis, because my tastes can change on a whim, and I want to remain free of using whatever products suit my fancy.

I do accept monetary compensation for advertising and sponsored content. Advertising is presented in the form of banners displayed on this blog. Sponsored posts often come in the form of recipes, which I created using products from a specific company that compensated me for doing so. Companies never dictate what recipes I create, or the opinions I express.

Unless clearly stated in a post, products mentions on Food Nouveau are not sponsored, although affiliate links may be inserted here and there. I only talk about the products I actually use, and I sometimes share information about them when I think it can be helpful or relevant to the reader.

I do use affiliate links to Amazon within the contents of my blog. Each Amazon transaction completed via a link from Food Nouveau earns me a few pennies. This helps pay for the basic services required to run a blog.

I use all revenue from advertising, banners, sponsorships, and affiliate programs towards the creation of new content for Food Nouveau. By encouraging the sponsors that support Food Nouveau, you help me keep on cooking, baking, and getting on with this blogging adventure that started back in 2010. Thank you!

Photo Credits

The header photo (citrus spread) and my picture above were snapped by my favorite photographer and long-time collaborator, food photographer Catherine Côté. All other pictures on this site are taken by me.

Please do not use any pictures from this site without permission. If you want to use a picture, contact me to request permission beforehand: info {at} foodnouveau {dot} com.

I’m a proud member of…

IACP: International Association of Culinary Professionals Food Bloggers of Canada

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