I believe that understanding a place through its culture, history and food transforms the experience of being there. With more than 20 years of exploring and studying the country, my work reveals a deep knowledge of France, but it is worn lightly so that each subject I cover is as engaging and entertaining as it is fascinating. In everything I do – be it articles, books, talks and tours – my intention is to inspire curiosity, deepen knowledge and make every encounter with France more vivid, more meaningful and more delicious.
Available for: Commissions • Books • Culinary tours • Talks & tastings • Broadcasts • Brand partnerships
I believe that understanding a place through its culture, history and food transforms the experience of being there. With more than 20 years of exploring and studying the country, my work reveals a deep knowledge of France, but it is worn lightly so that each subject I cover is as engaging and entertaining as it is fascinating. In everything I do – be it articles, books, talks and tours – my intention is to inspire curiosity, deepen knowledge and make every encounter with France more vivid, more meaningful and more delicious.
Available for: Commissions • Books • Culinary tours • Talks & tastings • Broadcasts • Brand partnerships
For Amuse Bouche: How to Eat Your Way Around France
Inspire Global Media Awards 2025
Travel Media Awards 2025
Amuse Bouche
Amuse Bouche
I’m Carolyn Boyd – an award-winning French food and travel writer, author and journalist with more than two decades of expertise. My intention, with all my work, is to help audiences discover and learn about France with authenticity, respect and delight. Through my evocative storytelling, I will steer you towards places that brim with character and will make your heart soar, and I will introduce you to the people who will truly enhance your knowledge and experience.
I am the author of two books on French food: the award-winning Amuse Bouche: How to Eat Your Way Around France (Profile Books, 2024), and France: From the Source (Lonely Planet, 2016). My third book is currently in development. I am a regular contributor to national newspapers, magazines and websites such as The Guardian, The Times and The Sunday Times, BBC Travel and National Geographic Traveller. I also write the popular France Traveller newsletter on Substack. Prior to going freelance in 2016, I spent a decade as editor of France Magazine.
I devise and lead culinary tours for Kirker Holidays. I give talks and host tastings, and contribute to radio programmes and podcasts.
Alongside my writing, I work as PR & Communications Manager for the Roux Scholarship – the UK’s most prestigious chef competition, working closely with the UK’s best chefs as we promote French classic training and knowledge.
I’m based in the UK but travel to France often, having lived there for a period in my twenties.
I’m always interested in working with people who want to tap into my knowledge, passion and insights.
Amuse Bouche is the book I’ve spent a career working towards. Spanning every region of France and divided into more than 200 separate vignettes, it blends food history and travel, personal anecdote and recipe and has enchanted readers since its publication in 2024.
It brings together 20 years of knowledge, three additional years of research and hundreds of kilometres of groundwork, including dining in restaurants for every budget, as well as tables d’hôtes, bars à vins and picnic spots.
