Meet Tania Teschke!
Award-Winning Author
Food & Wine Gourmet
European Tour Curator
Photographer
Handcrafter of Natural Tallow Skincare
Lifelong Student of French Culture
As a writer and photographer, Tania is captivated by the tastes and traditions of French cooking.
Her enthusiasm extends far beyond savoring the exquisite flavors of French cuisine; she is dedicated to investigating the nutritional richness and health advantages of a traditional approach to diet and living and sharing these passions through her books, articles, and tours.
Tania is the author of the best-selling book The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions and named by BookAuthority as one of the Best French Cooking Books of All Time
Author of the award-winning book The Bordeaux Kitchen, Tania takes you on a comprehensive cultural and culinary journey into the world of traditional French cuisine and French wine (adapted for Paleo Enthusiasts), and tips for ancestral living.
The 180+ authentic French recipes are lovingly adapted for paleo lifestyles and reconnect you with timeless traditions through stunning photography and captivating stories.
"Like Julia Child herself, it's clear that Tania Teschke – author of "The Bordeaux Kitchen" – is not only a cook, but also an intrepid traveler, adventurer, and student of life. She has lived all over the world, and seems to have learned fabulous cooking secrets in every location, bringing that (sometimes hard-won) wisdom to bear on her recipes, her expertise as a chef, and her family's health.
I very much appreciated this author's extensive knowledge of how foods affect our physiology, and how we can adapt recipes to avoid symptom-producing ingredients. She will make you feel confident about adjusting recipes for your own needs, preferences, or allergies, and she will show you that French cooking is not to be feared – it's fun – even with children in tow! I can't say enough good things about this book."
– Julie
Tania’s work is driven by a desire to preserve and share this invaluable culinary heritage. She believes understanding and embracing these traditions is essential for our health and well-being, and it brings her joy to share them with you!
Tania received the DUAD Diploma in 2015 from the University of Bordeaux’s Institute of the Vine and Wine in Wine Science and Tasting.
In September 2023, Tania was inducted into the Saint-Émilion’s Wine Confrérie.
Beyond her culinary expertise, Tania provides exceptional wine pairings for her recipes, cheeses, and chocolate, leveraging her personal connections with winemakers and artisans across France.
2023: Induction into the Jurade of Saint-Émilion!
The year was 1199… when the Jurade of Saint-Émilion was founded. Temporarily dissolved during the French Revolution, this confrérie was reinstated in 1948 and has since inducted 3,000 individuals from all professions and many countries who have a passion for the wines of Saint-Émilion. Their mission is to protect the wine quality and viticulture of Saint-Émilion.
And now, as a Dame de la Jurade, I have the great honor and privilege of being one of them.
Tania is in her third year of organizing exclusive small group tours to Bordeaux, Paris, and the Swiss Alps. These aren’t just tours; they’re a culmination of her passions – food, culture, tradition, language, the joy of outdoor movement, writing, photography, and artistic expression.
“Having lived in each of these enchanting locales, I offer you an intimate, insider’s glimpse into the Europe I call home. It’s more than just sightseeing; it’s about connecting deeply with the spirit of each place.
"Tania doesn't just guide tours; she curates experiences that transform. After traveling with her, I felt a profound sense of renewal and a lasting connection to the places we visited."
– Anna
Tania is the founder of Bordeaux Kitchen Naturals, LLC, a natural, tallow-based beauty products company that supports regenerative agriculture and nutrient dense, truly nourishing formulations for the skin in the form of lip balms, face and body creams, deodorants, and soaps.
The Bordeaux Kitchen Naturals Story “Unable to find truly chemical-free products for my skin, I began making my own lip and body balms using only pure, natural ingredients. My family and friends soon raved about how the pure beeswax and organic, pasture-raised tallow soothed their dry skin like nothing else. So, in early 2020, I created Bordeaux Kitchen Naturals to share handcrafted soaps and skin care products made from 100% natural ingredients and inspired by the French country traditions that I chronicled in The Bordeaux Kitchen, a guide to French ancestral cuisine.”
"I am being completely honest when I say your skincare has been a true game changer. It’s been difficult to find all natural skincare that really works, smells heavenly, and makes you feel good too. I used to be someone who would bounce around always trying to find something better. So for me it’s big to keep coming back to your products. You’re doing great! Thank you so much….” – Jessica
Now residing in Virginia with her diplomat husband and two daughters, Tania continues to explore traditional French cuisine and European culture. She offers “once-in-a-lifetime” curated small group tours each year with destinations ranging from Bordeaux to the Swiss Alps, Paris, and Provence!
Tania is currently writing her next book ….The Bordeaux Kitchen Organ Meats Cookbook with French organ meats and other nutrient-dense recipes, keeping her busy writing, researching, and photographing the recipes. She has been learning many of them from French chefs and home cooks since her first book was published in 2018!
"The Bordeaux Kitchen is also a personal account of Tania and her family’s discovery and enjoyment of all the opportunities for living with intention, tradition, and awareness that their journey has offered them. I believe this book could easily be used as a text in any culinary arts school, while still remaining a tool and an experience that anyone can use and enjoy."
–Vincent
Tania’s work has been published in The New York Times, The Moscow Times, The Foreign Service Journal, Asahi Shinbun, Brown Alumni Magazine, and Photo District News. Tania has contributed recipes and food photography to EPIC’s Impact Journal, US Wellness Meats, and recent books including Mark Sisson’s Keto for Life and Ashleigh Van Houten’s It Takes Guts. She has appeared on podcasts including Primal Blueprint, Wise Traditions, The B.rad Podcast, Corporate Escape Artist (Primal Hacker), Make It and Sell It, and in how-to culinary videos with Holistic Hilda.
Tania has been invited to present her book in English and in French to audiences in New York City, San Francisco, Los Angeles, Seattle, Bern, Bordeaux, and Paris.
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