International food and travel writer Sylvie Bigar was born in Geneva, Switzerland, and is based in New York City. She is fluent in three languages: French, English, and Italian. Her writing has appeared in The New York Times, Washington Post, Saveur, Bon Appetit, Food Arts, Departures, Travel & Leisure, Town & Country, National Geographic Traveler, Gotham, Hamptons, Time Out New York, Air Canada, Passport Magazine, Narratives, Southampton Press, and New York Resident, for which she has also served as food editor. In French, Sylvie has contributed to her hometown newspaper, Geneva's Le Temps and New York's FrenchMorning.com.
In 2016, her piece for the Washington Post, French Cassoulet, an Obsession boils over won a gold Travelers' Tales Solas Award for Best Travel Writing in the food and travel category.
Sylvie co-authored Chef Daniel Boulud's definitive and personal cookbook, Daniel: My French Cuisine published by Grand Central Publishing, a division of Hachette Book Group, as well as Living Art: Style Your Home with Flowers with floral artist and designer Olivier Giugni published by Atria Books. Her New York Times essay about Aimé Césaire, Beneath Martinique's Beauty, Guided by a Poet was published in Footsteps, a curated collection of the New York Times' travel column, exploring iconic authors' relationships to landmarks and cities around the world.
Always seeking the most rewarding experiences to share with gourmands and globetrotters alike, Sylvie's many adventures have led her to explore the childhood home and native French province of Colette, her favorite author; the apple orchards of Ireland, the banks of the Oum Er-Rbia River in Morocco, the remote Swiss village of Mund with its seductive saffron, the Austro-Hungarian culinary revival in Prague, and the longtime French quest to make the perfect cassoulet, to name only a few.
Sylvie's palate was put to work as a recipe taster for New York Times food writer Florence Fabricant's three cookbooks: Park Avenue Potluck, Volumes I and II, and The New York Restaurant Cookbook (all published by Rizzoli).