About me and this blog

My name is Marie and I’m a freelance food writer and translator, recipe developer, and food stylist. I live in Quebec City, Canada.

Marie Asselin, food writer and translator, recipe developer, food stylist, and author of the blog FoodNouveau.com

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 about 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 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 lifechanging 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 Asian-inspired dishes, because they are delicious and naturally dairy free. But if you come visit, I might very well come up with a full Italian feast, because I believe {to my stomach’s dismay} 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.

Awards and Accolades

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

2017 IACP Awards
Digital Media Awards
“Best Recipe-Based Blog”

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

2017 IACP Awards
Photography Awards
“Best Food Styling in a
Commercial Food Photograph”

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

2016 Saveur Blog Awards
“Best How-To Food Blog”

Work with Me

As a freelance writer, translator, recipe developer, and food stylist, I’m always on the lookout for new clients! Past and current clients include Travel+Leisure, About.com, Expedia.ca, The Canadian Press, Random House Canada (Appetite for Books), Saputo, Barilla, and Ricardo. I write in both English and French, I translate both from French to English, and from English to French, and I specialize in the food and travel industries. Want to learn more?

Have a project in mind? Contact me at info[at]foodnouveau[dot]com and we’ll chat!

Advertising / Sponsorships

I am open to developing meaningful relationships with brands that fit with the way I cook, bake, and eat. Interested? Together we can explore advertising opportunities in many forms: sponsored posts, giveaways, social media collaborations, etc. Want to learn more, or have a partnership idea you’d like to chat about? Contact me at info[at]foodnouveau[dot]com, it’ll be my pleasure to send you my media kit and to discuss how we can work together.

Recipe Development / Food Styling

I’ve been developing recipes for many years and for a variety of corporate clients. I’d love to help your brand develop its own portfolio of creative and delicious recipes! Refer to my recipe development clips and food styling portfolio to see what I can do, then contact me at info[at]foodnouveau[dot]com so we can get cooking!

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 in the sidebar and in the footer of 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. 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.com within the contents of my blog. Each Amazon.com transaction completed via a link on Food Nouveau earns me a few pennies.

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!

I’m a proud member of…

IACP: International Association of Culinary Professionals Food Bloggers of Canada

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