I find her intensely annoying. I also wish she’d stop pretending her food is modern “takes” on French classics. She has taken ingredients of those classics and made something barely related to the original dish and uses that as a hook to pretend it’s something more than it is. Ironically, if she knocked off that crap (and the “look how cool I am living in a shoebox and cooking with charity shop pans”) and just said her food was French influenced I’d be less wound up.
And don’t get me started on her bio. Making it sound like she’s a trained chef when she really just took a 2/3 month course that makes up a small part of the diploma from the cordon bleu school.
I really shouldn’t get so worked up about marketing bollocks.