Henri Delacroix is a sommelier, agronomist, and sustainable food systems consultant. He specializes in French terroir, organic agriculture, and zero-waste gastronomy, bridging the gap between the farm and the plate.
With a dual background in Agronomy and Culinary Arts, Henri offers a unique perspective on food and wine travel. He understands the soil science behind a Burgundy Grand Cru as well as the culinary technique required to reduce food waste in a kitchen. His career includes consulting for vineyards transitioning to biodynamic farming and helping restaurants source hyper-local produce. Henri writes for the epicurean traveler who cares about the origins of their food, explaining complex agricultural labels (AOP, Organic, Regenerative) and the economic impact of local purchasing. He provides expert guidance on navigating markets, selecting wines, and cooking seasonally, ensuring that gastronomic tourism directly benefits local producers.