Book cover titled 'L'Afrique: Cuisine en France' featuring illustrations of African-inspired dishes, a woman cooking, Paris landmarks like the Eiffel Tower, a chicken, a pineapple, and a woman with a large afro and hoop earrings, with bamboo and green background.
A brightly colored collage of photos taken outside a restaurant, featuring people dining, a mural of a woman, traditional clothing, fresh produce, and a meal being served, alongside a detailed table of contents in French.
Four chefs standing together smiling, with one holding a colorful book titled "L'Afrique Cuisine en France" in front of a graffiti-covered wall.

Written and photographed by Vérane Frediani.

A culinary journey across France in search of chefs of African heritage — most born on the continent — who are inventing their cuisine in France and shaping a new chapter of gastronomy.

Published in French by les Éditions de la Martinière

Filmed in Kinshasa in the DRC by Vérane Frediani

while working on the book “L’AFRIQUE CUISINE EN FRANCE” with chef Hugues Mbenda.

Colorful illustrated poster advertising food and culture in Marseilles, France, with images of the city, people eating, sailing boats, and landmarks, and text highlighting food, recipes, chefs, stories, and international cuisine.

Written and photographed by Vérane Frédiani

75 recipes and 60 portraits celebrating Marseille’s vibrant multicultural identity through food.

Published in English and in French. Updated twice since 2021.

Published by les Éditions de la Martinière and distributed by Abrams worldwide. Translated in English by Alexis Steinman.

People in Marseille sitting on the rocky coast enjoying the sunset over the Mediterranean Sea.
Cooking pasta in a skillet on a stovetop with steam rising, with pots and kitchen utensils in the background.
Close-up of a slice of Marseille's pizza with melted cheese hanging off the edge, held by a hand in the background.
Female chef in Marseille, in her kitchen.
Vietnamese Female chef and her son sharing a joyful moment in a kitchen in Marseille.
Group of people socializing at an outdoor parking lot in Marseille, with drinks and snacks, sunny weather, some wearing sunglasses, and a scooter in the foreground.
Close-up of flat, circular Algerian kesra bread cooking on a gas stove in Marseille.
Vérane Frediani's book cover featuring women chefs in black and white on the left ( Anne-Sophie Pic, Anto Cocagne, Dominique Crenn, Stéphanie Le Quellec, Carolina Bazán) and Brazilian woman chef Manu Buffara preparing food in a kitchen on the right.

Written and photographed by Vérane Frediani.

40 women. 40 kitchens. 40 stories that redefine the taste of the world.

Published by Hachette

Vérane Frediani's cookbook page with a recipe for stuffed courgette flowers by woman chef ELISABETH BOURGEOIS. The page includes colorful poppy flowers in a field background.
Two women chefs in Berlin, Dalad Kambhu and Victoria Eliasdottir.
Vérane Frediani's cookbook pages featuring an interview with Sarah Cicolini, an Italian woman chef and a photo of her restaurant Santo Palato in Roma.
Vérane Frédiani's book pages featuring food cooked by female chef Amanda Cohen in NY.
Book cover of CHEFFES, a French female chefs database written by Vérane Frédiani and Estèrelle Payany.

It all began on social media in 2018, when Vérane Frediani grew frustrated that the Michelin Guide had once again failed to recognize the talent of French women chefs. She launched a call on Facebook, inviting all women chefs in France to come forward so she could create a database proving that women chefs not only existed — they were many. Journalist and friend Estérelle Payany offered her help, and the publisher Nouriturfu agreed to publish their work.

Authors Vérane Frediani and Estérelle Payany laughing while holding their book titled 'Cheffes', a French female chefs database.
A group of female journalists, chefs and food entrepreneurs gathered together, holding the book CHEFFES, at an indoor event.
Two female chefs LAETITIA VISSE and MIKAELA LIAROUTSOS , smiling and holding Cheffes, the database written by Vérane Frediani and Estérelle Payany.
BOOK COVER of " STEAK REVOLUTION", a book written and photographed by Franck Ribière and Vérane Frediani. Close-up of a cow with a prominent horn against a clear blue sky and pink text overlay promoting a book titled 'Steak revolution."

Written and photographed by Franck Ribiere and Vérane Frediani

To Beef, or Not to Beef?

Treating beef as a premium product, Steak (R)evolution is a journey around the world in search of the best steak.

From England to Japan, from Sweden to Argentina, Franck Ribière and Vérane Frédiani visited 12 countries accompanied by the well-known butcher Yves-Marie Le Bourdonnec.

Everywhere, they observed a meat industry that is slowly but surely undergoing a true (R)evolution, focused more on quality than quantity, with greater respect for animals and their environment. Because there can be no good steak without a happy cow.

Through this original report, they recount—in words and images—the story of the finest lands, the best cattle breeds, and the most demanding farmers, butchers, and restaurateurs.

Included: the top 10 restaurants in the world where you can enjoy the best steaks.

Published in French by les Éditions de la Martinière. English edition coming soon…

Four men cooking and preparing meat in Dario Cecchini's kitchen in Tuscany, wearing aprons and one pouring oil.
Two Highland cattle standing on a grassy hillside, with trees and hills in the background. Taken from the book " STEAK REVOLUTION".
Cover of a book titled 'Steak in France". The authors’ names Franck Ribière and Vérane Frédiani are listed at the bottom, with the publisher Éditions de La Martinière.

Written and photographed by Franck Ribière and Vérane Frediani

During the broadcast of their documentary Steak (R)evolution, in search of the best steak in the world, Franck Ribière and Vérane Frédiani observed throughout France a strong desire to find quality meat.

This new, singular report takes us to meet the finest French cattle breeds: Charolais, Parthenaise, Camargue bull, Fin Gras du Mézenc, Aubrac… Portraits of exceptional farmers, butchers, and restaurateurs reveal the specific qualities of French meat and guide us through this new quest for excellence. Steak is undergoing its own revolution in France, and it is time to make it known.

Also to discover: the best places to enjoy the finest steaks, and the top 10 of the best made in France meats.

Published in French by les Éditions de la Martinière

A woman, Émilie Jeannin, wearing rubber boots and a beige sweater walks among cows in rural Burgundy, setting with green trees and rolling hills in the background. Taken from the book "STEAK IN FRANCE".
Two sugar cookies shaped like pigs on a small dish with a blue napkin. Taken from the book "STEAK IN FRANCE".
Book cover titled "Romanée-Conti" with a silhouette of a person holding a glass of red wine against a window background. Book written by Richard Olney. Vérane Frediani and Franck Ribière worked on the new edition.

Written by Richard Olney

Updated in 2022 by Aubert de Villaine, Vérane Frediani and Franck Ribière.

New photos by Vérane Frediani and Franck Ribière

Richard Olney’s message resonates more strongly than ever today.

La Romanée-Conti makes us dream, but above all it is a wine of simple truth—an important reminder at the dawn of the third millennium: there can be no miracle unless we are in harmony with nature. The wine of La Romanée-Conti is irrefutable proof that our only true genius lies in being the devoted and humble partner of nature.

Published in French by Flammarion

A black and white photo of a bottle of Romanée Conti, labeled 'Monopole 2013' on a wooden surface, photographed by Vérane Frediani.