Sylvie Bigar's latest escapade is typical—prying open the secrets of France's ancient Académie Universelle du Cassoulet for the readers of Food Arts. A food and travel writer, Sylvie relies on her "antennae" in the quest for the exceptional. Her mission is to deepen the joy of like-minded readers by revealing the gourmet and wanderlust secrets worth exposing.

Sylvie's many articles have appeared in a wide array of publications including the New York Times, Food Arts, Town and Country, Time Out New York, The Southampton Press, Gayot.com, and New York Resident of which she is Food Editor. She also writes in French for Le Temps, her hometown newspaper in Geneva.

In 2007, she assisted New York Times food writer Florence Fabricant in testing recipes for the newly released Park Avenue Potluck (Rizzoli). Fluent in French, English and Italian, Sylvie travels extensively from her long-established bases in New York City and Bridgehampton. She is currently engaged in coverage on the aromatic and seductive saffron region of Mund, in her native Switzerland.