Jean-François Mallet finished top of his year at the Graduate School of French Cooking, before working for several years under Joël Robuchon, Michel Rostang, Michel Kerever and Gaston Lenôtre. But he was also a keen photographer, which facilitated his subsequent conversion. He now works for Saveurs, Gourmet USA and Elle à Table. After moving to Lyon in 2003 he started a photo studio with computer design specialist Philippe Martin, focussing on the world of cooking and its players. François Mailhes was never particularly keen on hard work, opting to become a restaurant critic because it was one of the few occupations in which employers encouraged late lunches. He now writes for the Tribune de Lyon and has penned several books on Lyon gastronomy (Editions Xavier Lejeune). He also contrebutes to various magazines with nationwide circulation. Harry Forster was born and educated in Britain, but soon moved to France, settling in Grenoble. He has worked as a freelance translator for many years, with interests in a wide range of fields. A keen amateur cook, he has translated many recipes and a book by Anne-Sophie Pic, Like father, like daughter, also published by Glénat.