Welcome! My name is Clotilde Dusoulier. I am a French food writer based in Paris, and Chocolate & Zucchini is the blog I created to celebrate the smalls joys of the kitchen and get you excited about daily cooking.
If you’re an enthusiastic cook but you’re frustrated about not having enough time to cook for yourself and your family as much as you would like to; if you’re stuck in a rut making the same dishes over and over again; if you’re looking for fresh ideas that are both easy and unique, you’re in the perfect place!
My focus is on fresh, colorful, and seasonal foods, making room for both wholesome, nourishing meals and sweet treats. My signature style is this: simple, approachable recipes with a creative twist that will make you want to rush into the kitchen and try them out on your friends and family.
I am also known for my precise and thorough recipes that leave no cook behind, so you can have gleeful success regardless of your skill level, and I am very present in the comments section so any question you have is answered.
My ambition is not just to share recipes; it’s to teach and inspire, so you can grow as a cook, develop your repertoire, and eventually learn to cook without recipes at all. I am not just passionate about food and cooking: I am also fascinated by the stories behind the food, and you’ll see my posts are full of those, too.
I am French, so my cooking is influenced by this amazing culinary heritage, and I live in Paris, which gives me lots of opportunities to give you an insider’s look at the vibrant food scene, the wonderful food shops lining the market streets around me, and the brilliant chefs who exercise their craft in my favorite restaurants.
Want to come along for the ride? Sign up for the C&Z newsletter and I’ll send you regular updates, tips, and inspiration straight into your inbox. I also hope you’ll join me on Pinterest, Instagram, Twitter, and Facebook.
About Chocolate & Zucchini
I created my blog Chocolate & Zucchini in September of 2003. I was working as a software engineer back then (I know!), but in the summer of 2005 I was able to quit the proverbial day job to become a full-time food writer.
I now write food and travel articles for magazines in English and in French, write and edit cookbooks, and work as a recipe developer, public speaker, and food trend consultant. Drawing on my skill set and experience, I can provide a variety of food- and writing-related services, and I am available for hiring. If you have a project you’d like to discuss, please get in touch!
I live in Paris, in a neighborhood called Montmartre that’s famous for its village-like atmosphere, cobblestone streets, and the Sacré-Coeur church. I live with my husband Maxence — read all about our little Paris wedding! — and our two young sons, Milan and Mika.
Why Chocolate & Zucchini?
It is a good metaphor for my cooking style: the zucchini illustrates my focus on healthy and natural foods: fresh produce, artisanal goods, organic and local ingredients. And the chocolate represents my decidedly marked taste for desserts in general, and chocolate in particular. I even belong to a French chocolate tasting society!
How do I subscribe to Chocolate & Zucchini?
There are lots of options, all of them free.
– You can subscribe to the C&Z newsletter: it is sent out at the beginning of each month and includes news and announcements, as well as a digest of recent entries. You also have the option of receiving an email notification every time a new post is published.
– You can subscribe to the RSS feed.
– You can find me on social media on Pinterest, Instagram, Twitter, Facebook, Periscope, and Snapchat.
How can I contact you?
You can leave a comment at the end of any post, or use the contact form. I strive to respond to all the messages I receive and appreciate your interest.
Are you French or American?
I am 100% French, born and raised in Paris, but I lived and worked for two years in the San Francisco Bay Area fresh out of college. It is in California that I started to get interested in food and cooking, this experience has informed and influenced my kitchen approach.
Why do you write in English?
When I first started C&Z, the handful of blogs that existed were mostly in English, and joining that community meant using the same language. I was also coming back from two years in the US, and writing in English was a good way to keep my language skills fresh.
Is there a French version of your blog?
Yes, there is! The “VF” (version française) was created in the fall of 2007. You can switch from one language to the other by clicking the English/Français buttons at the top right-hand corner of any page.
Are you professionally trained?
The bulk of my cooking education comes from observing my mother and teaching myself. I did take a one-year weekly class in traditional French cooking (you can read about it here) and have worked a few stints in professional kitchens, but my college education was in computer science!
Who takes the pictures on Chocolate & Zucchini?
The pictures on Chocolate & Zucchini are all by me, unless indicated otherwise. They are also protected by copyright and all rights are reserved, which means you can’t use them without my permission. This is true of the writing and recipes on the site as well.
What camera do you use?
I’ve upgraded my photography equipment several time over the years, and right now I use a Nikon D800 camera with a Nikon 35mm f/2D lens and a Manfrotto 190XPROB tripod. I am very happy with that setup.
Is there a list of your recipes somewhere?
You can browse C&Z recipes by category, by ingredient, or by season. You can also use the search box at the top of any page to look for a particular recipe or ingredient.
Where can I find your books?
My latest cookbook is The French Market Cookbook, and you’ll find detailed information about my other book projects on my book page.
How do I get my book(s) signed?
You can either attend one of my booksigning events, or you can order signed bookplates.
I don’t understand grams and liters. Can you help?
Most of the recipes on C&Z are published in both the metric and the cup/spoon system, but some of the earlier ones aren’t. You can check the conversion page to clarify those.
I am gluten-free, or vegan, or I have another type of dietary restriction. How can I find recipes I can use on your website?
I have been tagging recipes according to different special diets (*egg-free, *dairy-free, *gluten-free, *grain-free, *nut-free, *paleo, *vegan, *vegetarian), and you can access those at the bottom of the recipes by category index. In some cases, the recipe won’t fit that restriction out of the box, but a simple substitution will be outlined in the ingredient or recipe notes.
I would like to advertise on your website. How do I do that?
I do offer advertising opportunities on Chocolate & Zucchini, such as newsletter sponsorship, giveaways, and special promotions. Please get in touch and request my media kit.
I have another question you haven’t addressed!
Then please contact me and I’ll do my best to help!