Frogs Kitchen was created in 2019 by Aurélie Gonzalo.
I am a melting pot of cultures and cuisines from all around the world, with French gastronomy as my main background.
I was born in a family of Algerian blackfoot restaurant owners, with Spanish and Italian origins from my dad. From my mom, my roots are from French Normandy, where they make butter and camembert cheese. At home, we used to cook Algerian couscous, spanish paëlla, Italian pastas with calamari stuffed with minced meat, as much as chicken “Vallée d’Auge”, with cream and cider from Normandy.
with cream and cider from Normandy. My dad specialized himself in French culinary arts quite early in his career. Then I grew up in a gourmet restaurant, where French cuisine was on the daily menu. Since then, I always kept this passion for food and French cuisine in particular.
Frogs Kitchen was created in 2019 by Aurélie Gonzalo.
I am a melting pot of cultures and cuisines from all around the world, with French gastronomy as my main background.
I was born in a family of Algerian blackfoot restaurant owners, with Spanish and Italian origins from my dad. From my mom, my roots are from French Normandy, where they make butter and camembert cheese. At home, we used to cook Algerian couscous, spanish paëlla, Italian pastas with calamari stuffed with minced meat, as much as chicken “Vallée d’Auge”, with cream and cider from Normandy.
with cream and cider from Normandy. My dad specialized himself in French culinary arts quite early in his career. Then I grew up in a gourmet restaurant, where French cuisine was on the daily menu. Since then, I always kept this passion for food and French cuisine in particular.
Professional experience
I spent the first 3 years of my career living abroad in Spain and Ireland. Then, the next 12 years, I was travelling the world as an export manager, within different French companies, exporting their production all over the world.
My taste for travel made me discover a lot of new countries, and their respective cuisines. I always mix what I have learnt from abroad in my cuisine.
In 2018, I started to feel that working for others, travelling all the time, and selling products did not make much sense for me anymore. I decided then to get back to my first passion of cooking, and changed career. I wanted to teach cooking, and French cuisine in particular, to French people, but also to international visitors. . I went to the FERRANDI cooking school in Paris, to learn cooking basis.
Then, I worked in the restaurant of the Parisian Palace Le Meurice by Alain Ducasse, and in the one starred restaurant Le Quincangrogne, in Seine et Marne.
I speak fluently French, English, and Spanish, and like cultural exchanges around food. I love to create conviviality moments around cooking. Sharing my knowledge and recipes and seeing enthusiasm in people’s faces when the manage to make a recipe is a true joy for me
Why Frogs Kitchen ?
Frogs, or Froggies, is the nickname given by British and Americans, as they believe the French are the only consumers of frog legs in Europe and throughout the world. Since then, this name got international, and a good few countries now call the French Froggies. Our name Frogs Kitchen comes from our British and American friends humor.
Our motto at Frogs Kitchen is typical to French art de vivre! We aim to share our knowledge and experience when it comes to food preparation, cooking and enjoying a meal in a friendly atmosphere.
The culinary heritage in France is inmense, and even today it’s still used as the basis in a lot of cuisines around the world. We are here to share with you our love for French cuisine, and hope you will take home with you nice memories from our your French art de vivre experience
