Deputy editor of Progrès, in charge of editorial development, I mainly manage the supplements and the edition. This service, which is made up of five journalists and fifteen freelancers, publishes 5 to 6 books a year, including «Gastronomy, histoire de nos chefs et nos spécialités». This book has been published in 10,000 copies and is available on our network since November. The book is 130 pages long and evokes the stars of cuisine in Lyon, the region and Burgundy, the place of women in cooking and the international influence of our culinary know-how. Of course, a large place is given to the Sirha and the Bocuse d'Or.