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Le Fooding is a restaurant and food events guide started in 2000 by journalists and food critics Emmanuel Rubin and Alexandre Cammas [fr]. Its name is a portmanteau of the words "food" and "feeling". Fooding exists as an annual restaurant guide available in print, online, and as a smartphone app.

The goal of Fooding, as described by Frédéric Mitterrand, is to make gastronomy less intimidating for people who just want to cook and eat in a relaxed way.^[1] The name was first used in 1999 by French journalist and food critic Alexandre Cammas, one of Fooding's founders, in an article for Nova magazine. The brand is also associated with charitable international culinary events.

Concept and creation

In 2010, Adam Gopnik wrote in a New Yorker piece that Fooding is "to cooking what the French New Wave was to French cinema":^[2]

The hidden goal was to Americanize French food without becoming American, just as the New Wave, back in the fifties and sixties, was about taking in Hollywood virtues without being Hollywoodized—taking in some of the energy and optimism and informality that the French still associate with American movies while reimagining them as something distinctly French.
— Adam Gopnik

Fooding aims to open a "freer channel in the gastronomic universe",^[3] and emphasizes "the appetite for novelty and quality, rejection of boredom, love of fun, the ordinary, the sincere, and a yearning to eat with the times".^[4]

Initially established by Alexandre Cammas along with fellow journalist and food critic Emmanuel Rubin, Fooding was supported by Jean-François Bizot and Bruno Delport, the director of Novapress. Since 2004, it has been supported by Marine Bidaud, an associate director of Fooding.

Guide

As an independent food guide, Fooding receives money from sponsors to pay its reviewers. They show this by posting pictures of bills for their meals on their website. Fooding does not let the restaurants it reviews buy advertising space, stating that it does this to stay financially independent. According to Cammas, these steps are important in order to maintain freedom of expression and taste.

In 2012, Cammas published an article in Le Monde where he talked about these rules and supported the ethical standards of the Michelin Guide. "These are the essential conditions," says Cammas, "for preserving freedom of expression and taste."^[5]

Though otherwise written entirely in French, the Tips in English allow English speakers to follow the guide as well. The 2013 Fooding Guide included a section on favorite restaurants worldwide. The Fooding Guide was also published in later years, though the company website is more popular than the hardcover guides.^{[citation needed]}

Printed guide

The first editions of the Fooding guide (2000–2004) were released as special editions of Nova, titled Guide Fooding: 1000 adresses pour saliver Paris (The Fooding Guide: 1000 restaurants to drool over in Paris). In 2003 and 2004, two Fooding & Style special issues were published as a supplement to Nova magazine.

In 2004, Nova Magazine stopped publication^[6] and, as a result, its special editions. In November 2005, the Paris Fooding Guide relaunched as a supplement to Libération,^[7] under the direction of Louis Dreyfus. In December 2005, the website launched with the online edition of the Paris Guide. The France Fooding Guide was published for the first time in 2006, again in partnership with Libération, and the guide's website, lefooding.com, became a national guide.

In 2006 and 2007, the Fooding Guide followed Louis Dreyfus to the Nouvel Observateur,^[8] where he took up the post of general director. The 2008 France Guide then became a special edition of the Novel Observateur in the summer of 2007, with the subtitle 370 restaurants bien de chez nous – Guide vacances été 2007 (370 of our restaurants – Summer vacation guide 2007). A second release of the 2008 Paris Guide came out in September 2007 with the subtitle 400 restaurants pour embrasser le goût de l’époque (400 restaurants that embrace the taste of the times).

In 2008, a few months after the death of Jean-François Bizot, the Fooding office moved in with the office of Les Inrockuptibles at the invitation of Frédéric Allary. In November 2008, for the first time in its history, the France Fooding Guide was published autonomously, under the direction of Alexandre Cammas and Marine Bidaud.

App

Launched at the end of October 2010, Le Fooding's iPhone app was available for free until 31 December 2010. Within its initial launch period of two months, the application was downloaded 80,000 times.^{[citation needed]} Since 1 January 2011, the France Guide iPhone app has been available as a paid application (€3.59). In January 2013, the app was ranked 19th in top paid apps and 1st in the Food and Drink category.^[9] In August 2012, Le Fooding Guide for Android was released on Google Play (€3.59). In 2014, the app was made available in English and as a "premium" version, which also includes the hotel guide.^[10] Starting January 2017, the app was made available for free and is updated regularly on both iPhone and Android platforms.^[11]

Writers

Along with Alexandre Cammas and Yves Nespoulous (editor-in-chief),^[12] a large group of authors, journalists, food writers, writers, "bons vivants", bloggers and multi-talented people regularly contribute to the different editions of the guide. These contributors include several emblematic figures of gastronomy and lifestyle, including Julie Andrieu, Sébastien Demorand, Trish Deseine, Frédérick Ernestine Grasser-Hermé, Dominique Hutin, Emmanuel Rubin (cofounder of Fooding Week in 2000 and former partner in Le Fooding Bureau)^[13] and Andrea Petrini.

François-Régis Gaudry (journalist at L’Express, France Inter and Paris Première) has stated that he bylined his first gastronomy article for Le Fooding Guide in 2001.^[14] Many other collaborators made their debut as professional food lovers with Le Fooding: Marie Aline, Kéda Black, Danièle Gerkens, Jérome Lefort, Francois Lemarie Archived 21 March 2012 at the Wayback Machine, Elvira Masson, Julia Sammut (former associate at Le Fooding Bureau), Victoire Loup and Hugo de St Phalle.

Controversies

Though some foreign observers^[2] believe that Le Fooding contributes to the reinvention of the French culinary and event scene on an international scale, this is not always the case in France. Jean-Luc Petitrenaud in VSD wrote that Le Fooding is "a ridiculous trend for a few Parisian journalists looking for fame" (VSD, Winter 2004). Supporters of more traditional cuisine count several French journalistic institutions among Le Fooding's main detractors. A debate between the journalist Paul Wermus [fr] (anti-Fooding) and Alexandre Cammas during Paul Amar's TV program, Revu et Corrigé, is regularly featured in TV blooper shows.^[15]

On 15 November 2010, during the 10th anniversary celebration of Le Fooding, then-current French Culture Minister Frédéric Mitterrand surprised the world of gastronomy by presenting the Le Fooding Award to a Breton chef. A couple of days later, journalists Colette Monsat and François Simon questioned his support in the 19 November 2010 issue of Madame Figaro. The Minister responded, "You can love Rembrandt and Basquiat. By appreciating Basquiat, one comes to have a taste for Rembrandt, and vice versa."^[16]

Seen as an alternative to the Michelin star system, Le Fooding emphasizes younger chefs and a broader range of cuisines and prices. Michelin bought a large stake in Le Fooding in 2018.^[17]

References

^ "Le Fooding fête ses 10 ans et ses chefs". 16 November 2010. Archived from the original on 3 November 2014. Retrieved 3 November 2014.
^ ^a ^b Gopnik, Adam (29 March 2010). "No Rules!" Archived 1 April 2010 at the Wayback Machine. The New Yorker.
^ "Abonnement à L'Hôtellerie Restauration". Archived from the original on 3 November 2014. Retrieved 3 November 2014.
^ Ascher, François (24 March 2005). Mangeur hypermoderne (Le). Odile Jacob. ISBN 9782738116024. Retrieved 3 November 2014.
^ "Le Monde, 05/03/2012". Le Monde.fr. 5 March 2012. Archived from the original on 30 January 2013. Retrieved 4 December 2012.
^ "Nova Mag, c'est fini". nouvelobs.com. 7 December 2004. Archived from the original on 3 November 2014. Retrieved 3 November 2014.
^ "Fooding Le guide 2006". liberation.fr. Retrieved 3 November 2014.
^ "Le guide Fooding rejoint MediaObs (Fooding guide meets MediaObs)". Vision Marketing. e-marketing.fr. 27 March 2007. Archived from the original on 13 February 2013. Retrieved 29 May 2015.
^ "Top 100 iPhone Payant | Appstore France | Application iPhone". Archived from the original on 28 July 2013. Retrieved 4 July 2013.
^ "5 Cool Hotels in France from le Fooding's Essential New App | FWX". Archived from the original on 9 August 2014. Retrieved 22 July 2014.
^ "Download le Fooding's Restaurant App for Free from Jan 2017". Archived from the original on 29 October 2020. Retrieved 9 September 2019.
^ "The Tribe". lefooding.com. Archived from the original on 16 June 2013. Retrieved 4 July 2013.
^ "EMMANUEL RUBIN". elle.fr. 17 November 2006. Archived from the original on 3 November 2014. Retrieved 3 November 2014.
^ "Et Toue: Le Bolg de François-Régis Gaudry". L'Express. Archived from the original on 4 July 2013. Retrieved 4 July 2013.
^ "Les Vidéos | Revoir les emissions en videos et streaming | France 5". videos.france5.fr. Archived from the original on 15 May 2011. Retrieved 29 May 2015.
^ Colette Monsat & François Simon (19 November 2010). "J'aime le pot-au-feu et les bouchées à la reine". Madame Figaro. Archived from the original on 3 November 2014. Retrieved 3 November 2014.
^ Yasmin Noone (12 September 2018). "Le Fooding: A French restaurant guide that mixes food with feeling". Archived from the original on 23 September 2019. Retrieved 9 September 2019.

Fallon, Steve; Annabel Hart (2006). Paris. Footscray, Victoria: Lonely Planet. p. 177. ISBN 1-74059-849-0.
Cammas, Alexandre; Emmanuel Rubin (2004). Fooding Le Dico. Paris: Albin Michel.

External links

Official website (in French)
Harris, Paul (3 April 2010). "French revolution as Le Fooding guide threatens the might of Michelin". The Guardian.
McLaughlin, Katy (14 July 2010). "Let Them Eat Foie Gras! French Food Fights Back". The Wall Street Journal.
Fabricant, Florence (30 April 2009). "Le Fooding Is Coming to New York". The New York Times.
Ozersky, Josh (29 September 2010). "Culinary Rivals: New York City vs. San Francisco". Time.
Beaudoin, Maurice & Simon, François & Alfandari, Maud (7 April 2009). "Fooding contre Michelin le match" Le Figaro. (in French)

[1] "Le Fooding fête ses 10 ans et ses chefs". 16 November 2010. Archived from the original on 3 November 2014. Retrieved 3 November 2014.

[Gopnik-2] Gopnik, Adam (29 March 2010). "No Rules!" Archived 1 April 2010 at the Wayback Machine. The New Yorker.

[3] "Abonnement à L'Hôtellerie Restauration". Archived from the original on 3 November 2014. Retrieved 3 November 2014.

[4] Ascher, François (24 March 2005). Mangeur hypermoderne (Le). Odile Jacob. ISBN 9782738116024. Retrieved 3 November 2014.

[5] "Le Monde, 05/03/2012". Le Monde.fr. 5 March 2012. Archived from the original on 30 January 2013. Retrieved 4 December 2012.

[6] "Nova Mag, c'est fini". nouvelobs.com. 7 December 2004. Archived from the original on 3 November 2014. Retrieved 3 November 2014.

[7] "Fooding Le guide 2006". liberation.fr. Retrieved 3 November 2014.

[e-marketing-8] "Le guide Fooding rejoint MediaObs (Fooding guide meets MediaObs)". Vision Marketing. e-marketing.fr. 27 March 2007. Archived from the original on 13 February 2013. Retrieved 29 May 2015.

[9] "Top 100 iPhone Payant | Appstore France | Application iPhone". Archived from the original on 28 July 2013. Retrieved 4 July 2013.

[10] "5 Cool Hotels in France from le Fooding's Essential New App | FWX". Archived from the original on 9 August 2014. Retrieved 22 July 2014.

[11] "Download le Fooding's Restaurant App for Free from Jan 2017". Archived from the original on 29 October 2020. Retrieved 9 September 2019.

[12] "The Tribe". lefooding.com. Archived from the original on 16 June 2013. Retrieved 4 July 2013.

[13] "EMMANUEL RUBIN". elle.fr. 17 November 2006. Archived from the original on 3 November 2014. Retrieved 3 November 2014.

[14] "Et Toue: Le Bolg de François-Régis Gaudry". L'Express. Archived from the original on 4 July 2013. Retrieved 4 July 2013.

[france5-15] "Les Vidéos | Revoir les emissions en videos et streaming | France 5". videos.france5.fr. Archived from the original on 15 May 2011. Retrieved 29 May 2015.

[16] Colette Monsat & François Simon (19 November 2010). "J'aime le pot-au-feu et les bouchées à la reine". Madame Figaro. Archived from the original on 3 November 2014. Retrieved 3 November 2014.

[17] Yasmin Noone (12 September 2018). "Le Fooding: A French restaurant guide that mixes food with feeling". Archived from the original on 23 September 2019. Retrieved 9 September 2019.

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@@ Line 1: / Line 1: @@
+{{Short description|Brand of a restaurant guide and gastronomic events}}{{Over-quotation|date=March 2024}}
 {{Use dmy dates|date=February 2022}}
-'''Fooding''' is a brand of a restaurant guide and gastronomic events that was founded in 2000. A [[portmanteau|contraction]] of the words "food" and "feeling", the Fooding aims (in the words of [[Frédéric Mitterrand]]) to "defend a less-intimidating gastronomy for those who want to cook and nourish themselves in an unstuffy fashion".<ref>{{cite web|url=http://www.lexpress.fr/styles/saveurs/restaurant/le-fooding-fete-ses-10-ans-et-ses-chefs_937012.html|title=Le Fooding fête ses 10 ans et ses chefs|date=16 November 2010 |access-date=3 November 2014}}</ref> This [[neologism]] appeared for the first time in 1999 in a ''Nova'' magazine article by French journalist and food critic, Alexandre Cammas. It has since become the brand of an annual restaurant guide (in print, online, and smartphone application) and of often charitable international culinary events.
+'''''Le Fooding''''' is a restaurant and food events guide started in 2000 by journalists and food critics Emmanuel Rubin and {{Ill|Alexandre Cammas|fr}}. Its name is a [[portmanteau]] of the words "food" and "feeling". Fooding exists as an annual restaurant guide available in print, online, and as a smartphone app.
-==The concept==
+The goal of Fooding, as described by [[Frédéric Mitterrand]], is to make gastronomy less intimidating for people who just want to cook and eat in a relaxed way.<ref>{{cite web|url=http://www.lexpress.fr/styles/saveurs/restaurant/le-fooding-fete-ses-10-ans-et-ses-chefs_937012.html|title=Le Fooding fête ses 10 ans et ses chefs|date=16 November 2010|access-date=3 November 2014|archive-date=3 November 2014|archive-url=https://web.archive.org/web/20141103192511/http://www.lexpress.fr/styles/saveurs/restaurant/le-fooding-fete-ses-10-ans-et-ses-chefs_937012.html|url-status=dead}}</ref> The name was first used in 1999 by French journalist and food critic Alexandre Cammas, one of Fooding's founders, in an article for ''Nova'' magazine. The brand is also associated with charitable international culinary events.
-According to [[Adam Gopnik]] in his ''[[The New Yorker|New Yorker]]'' piece, the Fooding is to cuisine what the [[French New Wave]] was to [[Cinema of France|French cinema]]. The hidden goal was to Americanize [[French cuisine|French food]] without becoming American, just as the New Wave, back in the 1950s and 1960s, was about taking in Hollywood virtues without being Hollywoodized—taking in some of the energy and optimism and informality that the French still associate with American movies while reimagining them as something distinctly French.<ref name="Gopnik">[[Adam Gopnik|Gopnik, Adam]] (29 March 2010). [http://www.newyorker.com/reporting/2010/04/05/100405fa_fact_gopnik "No Rules!"]. ''[[The New Yorker]]''.</ref>
+==Concept and creation==
-The Fooding's mission across its editorial activities and events is to make cuisine more expensive from the traditional codes and conventions that confine it, to give chefs the possibility of expressing themselves more fully, and to give contemporary eaters a true taste of the times. Through opening this "freer channel in the gastronomic universe",<ref>{{cite web|url=http://www.lhotellerie-restauration.fr/journal/restauration/2010-11/Le-Fooding-celebre-ses-10-ans.htm|title=Abonnement à L'Hôtellerie Restauration|access-date=3 November 2014}}</ref> the Fooding emphasizes "the appetite for novelty and quality, rejection of boredom, love of fun, the ordinary, the sincere, and a yearning to eat with the times".<ref>{{cite book|url=https://books.google.com/books?id=RX37xIhpNBUC&pg=PA28|title=Mangeur hypermoderne (Le)|isbn=9782738116024|access-date=3 November 2014|last1=Ascher|first1=François|date=24 March 2005}}</ref>
-Initially established by Cammas along with fellow journalist and food critic Emmanuel Rubin, the Fooding was supported by [[Jean-François Bizot]] (founder of [[Actuel]] and [[Radio Nova (France)|Radio Nova]]), as well as by Bruno Delport, the director of Novapress. Since 2004, it has been under the support of Marine Bidaud, associate director of the Fooding.
+In 2010, [[Adam Gopnik]] wrote in a ''[[The New Yorker|New Yorker]]'' piece that Fooding is "to cooking what the [[French New Wave]] was to [[Cinema of France|French cinema]]":<ref name="Gopnik">[[Adam Gopnik|Gopnik, Adam]] (29 March 2010). [http://www.newyorker.com/reporting/2010/04/05/100405fa_fact_gopnik "No Rules!"] {{Webarchive|url=https://web.archive.org/web/20100401100252/http://www.newyorker.com/reporting/2010/04/05/100405fa_fact_gopnik |date=1 April 2010 }}. ''[[The New Yorker]]''.</ref>
-==The guide==
+{{Blockquote|text=The hidden goal was to Americanize French food without becoming American, just as the New Wave, back in the fifties and sixties, was about taking in Hollywood virtues without being Hollywoodized—taking in some of the energy and optimism and informality that the French still associate with American movies while reimagining them as something distinctly French.|author=Adam Gopnik}}
-As an independent food guide, the bills pay the Fooding for its reviewers, proving this by posting meal receipts on its website. It also refuses to give ad space to the restaurants it reviews in an attempt to remain financially separate. These are the essential conditions, says Cammas, for preserving freedom of expression and taste. In 2012, Cammas published an opinion piece in ''[[Le Monde]]'', discussing the above conditions and defending the [[Michelin Guide]]’s ethics.<ref>[http://www.lemonde.fr/idees/article/2012/03/05/le-guide-michelin-doit-se-liberer-de-l-influence-des-grands-chefs_1651980_3232.html Le Monde, 05/03/2012]</ref>
+Fooding aims to open a "freer channel in the gastronomic universe",<ref>{{cite web|url=http://www.lhotellerie-restauration.fr/journal/restauration/2010-11/Le-Fooding-celebre-ses-10-ans.htm|title=Abonnement à L'Hôtellerie Restauration|access-date=3 November 2014|archive-date=3 November 2014|archive-url=https://web.archive.org/web/20141103184101/http://www.lhotellerie-restauration.fr/journal/restauration/2010-11/Le-Fooding-celebre-ses-10-ans.htm|url-status=dead}}</ref> and emphasizes "the appetite for novelty and quality, rejection of boredom, love of fun, the ordinary, the sincere, and a yearning to eat with the times".<ref>{{cite book|url=https://books.google.com/books?id=RX37xIhpNBUC&pg=PA28|title=Mangeur hypermoderne (Le)|isbn=9782738116024|access-date=3 November 2014|last1=Ascher|first1=François|date=24 March 2005|publisher=Odile Jacob }}</ref>
-Though written entirely in French, the ''Tips in English'' allow Anglophones to follow the guide as well. The 2013 Fooding Guide, launched this November, now includes a section on favorite restaurants around the world.
+Initially established by Alexandre Cammas along with fellow journalist and food critic Emmanuel Rubin, Fooding was supported by [[Jean-François Bizot]] and Bruno Delport, the director of Novapress. Since 2004, it has been supported by Marine Bidaud, an associate director of Fooding.
-==The paper guide==
+==Guide==
-The first editions of the Fooding guide (2000–2004) were released as special editions of ''Nova'': ''Guide Fooding : 1000 adresses pour saliver Paris'' (''The Fooding Guide: 1000 restaurants to drool over in Paris''). In 2003 and 2004, two ''Fooding & Style'' special issues were published as a supplement to ''Nova'' magazine. In 2004, Nova Magazine stopped publication<ref>{{cite web|url=http://tempsreel.nouvelobs.com/culture/20041207.OBS3123/nova-mag-c-est-fini.html|title=Nova Mag , c'est fini|date=7 December 2004|work=nouvelobs.com|access-date=3 November 2014}}</ref> and, as a result, its special editions. In November 2005, the Paris Fooding Guide relaunched as a supplement to ''[[Libération]]'',<ref>{{cite web|url=http://www.liberation.fr/hors-serie/0101548670-fooding-le-guide-2006|title=Fooding Le guide 2006|work=liberation.fr|access-date=3 November 2014}}</ref> under the direction of Louis Dreyfus. In December 2005, the website launched with the online edition of the Paris Guide. The France Fooding Guide was published for the first time in 2006, again in partnership with ''[[Libération]]''. As such, lefooding.com became a national guide.
-In 2006 and 2007, the Fooding Guide followed Louis Dreyfus to the [[Nouvel Observateur]],<ref name="e-marketing">{{cite journal|url=http://www.e-marketing.fr/Breves/Le-guide-Fooding-rejoint-MediaObs-20727.htm |title=Le guide Fooding rejoint MediaObs (Fooding guide meets MediaObs)|journal=Vision Marketing|date=27 March 2007|publisher=e-marketing.fr|access-date=29 May 2015}}</ref> where he took up the post of general director. The 2008 France Guide then became a special edition of the Novel Observateur during summer 2007 with the subtitle ''370 restaurants bien de chez nous – Guide vacances été 2007'' (''370 of our restaurants – Summer vacation guide 2007''). The 2008 Paris Guide came out in September 2007 with the subtitle ''400 restaurants pour embrasser le goût de l’époque'' (''400 restaurants that embrace the taste of the times''). In 2008, a few months after the death of Jean-François Bizot, the Fooding office moved in with the Inrockuptibles at the invitation of Frédéric Allary. In November 2008, for the first time in its history, the France Fooding Guide was published autonomously, under the exclusive direction of Alexandre Cammas and Marine Bidaud.
+As an independent food guide, Fooding receives money from sponsors to pay its reviewers. They show this by posting pictures of bills for their meals on their website. Fooding does not let the restaurants it reviews buy advertising space, stating that it does this to stay financially independent. According to Cammas, these steps are important in order to maintain freedom of expression and taste.
-==Le Fooding App==
+In 2012, Cammas published an article in ''[[Le Monde]]'' where he talked about these rules and supported the ethical standards of the [[Michelin Guide]]. "These are the essential conditions," says Cammas, "for preserving freedom of expression and taste."<ref>{{Cite news |url=http://www.lemonde.fr/idees/article/2012/03/05/le-guide-michelin-doit-se-liberer-de-l-influence-des-grands-chefs_1651980_3232.html |title=Le Monde, 05/03/2012 |newspaper=Le Monde.fr |date=5 March 2012 |access-date=4 December 2012 |archive-date=30 January 2013 |archive-url=https://web.archive.org/web/20130130064218/http://www.lemonde.fr/idees/article/2012/03/05/le-guide-michelin-doit-se-liberer-de-l-influence-des-grands-chefs_1651980_3232.html |url-status=live }}</ref>
-Launched at the end of October 2010, Le Fooding's iPhone app was originally available for free until 31 December 2010. The application was downloaded 80,000 times in two months. Since 1 January 2011, the France Guide iPhone app has been available as a paid application (€3.59). It was described in GQ as "the application reserved for gentlemen". In January 2013, the app was ranked 19th overall in top paid apps and 1st in the Food and Drink category.<ref>http://www.applicationiphone.com/top100/payant/ {{Dead link|date=June 2022}}</ref> In August 2012, Le Fooding Guide app for Android was released on Google Play (€3.59). In 2014, the app is available in English and in a Premium version, which also includes the hotel guide.<ref>http://fwx.foodandwine.com/secrets/5-cool-hotels-france-le-fooding-s-essential-new-app</ref> Starting January 2017 the app is free and updated regularly on both iPhone and Android platforms.<ref>{{cite web | url=https://www.finedininglovers.com/article/download-le-foodings-restaurant-app-free-jan-2017 | title=Download le Fooding's Restaurant App for Free from Jan 2017 }}</ref>
+Though otherwise written entirely in French, the ''Tips in English'' allow English speakers to follow the guide as well. The 2013 Fooding Guide included a section on favorite restaurants worldwide. The Fooding Guide was also published in later years, though the company website is more popular than the hardcover guides.{{Citation needed|date=March 2024}}
-==Le Fooding guide writers==
+==Printed guide==
-Along with Alexandre Cammas (founder) and Yves Nespoulous (editor-in-chief),<ref>{{cite web |url=http://www.lefooding.com/la-tribu/ |title=The Tribe |website=lefooding.com}}</ref> a large group of authors, journalists, food writers, writers, "bons vivants", bloggers and multi-talented people regularly contribute to the different editions of The Guide. These contributors include several emblematic figures of gastronomy and lifestyle, including [[:fr:Julie Andrieu|Julie Andrieu]], [[:fr:Sébastien Demorand|Sébastien Demorand]], Trish Deseine, [[:fr:Frédérick Ernestine Grasser Hermé|Frédérick Ernestine Grasser-Hermé]], Dominique Hutin, Emmanuel Rubin (cofounder of Fooding Week in 2000 and former partner in Le Fooding Bureau)<ref>{{cite news|url=http://www.elle.fr/Elle-a-Table/Les-dossiers-de-la-redaction/Dossier-Elle/Fooding-people-22191/EMMANUEL-RUBIN-22208|title=EMMANUEL RUBIN|work=elle.fr|date=17 November 2006 |access-date=3 November 2014}}</ref> and [http://www.slate.fr/source/27089/andrea-petrini Andrea Petrini]. François-Régis Gaudry (journalist at L’Express, France Inter and Paris Première) said on his blog that he bylined his first gastronomy article for Le Fooding Guide in 2001.<ref>{{cite web |url=http://blogs.lexpress.fr/styles/restaurant/about/ |title=Et Toue: Le Bolg de François-Régis Gaudry |website=L'Express }}</ref> Many other collaborators made their debut as professional food lovers with Le Fooding Guide: Marie Aline, [http://www.lexpress.fr/styles/saveurs/restaurant/keda-black-globe-croqueuse_473928.html Kéda Black], Danièle Gerkens, Jérome Lefort, [http://www.dailyneuvieme.com/Francois-Lemarie-la-fine-bouche-du-9e_a2258.html Francois Lemarie], Elvira Masson, Julia Sammut (former associate at Le Fooding Bureau), [[Victoire Loup]] and Hugo de St Phalle.
+The first editions of the Fooding guide (2000–2004) were released as special editions of ''Nova'', titled ''Guide Fooding: 1000 adresses pour saliver Paris'' (''The Fooding Guide: 1000 restaurants to drool over in Paris''). In 2003 and 2004, two ''Fooding & Style'' special issues were published as a supplement to ''Nova'' magazine.
+In 2004, Nova Magazine stopped publication<ref>{{cite web|url=http://tempsreel.nouvelobs.com/culture/20041207.OBS3123/nova-mag-c-est-fini.html|title=Nova Mag, c'est fini|date=7 December 2004|work=nouvelobs.com|access-date=3 November 2014|archive-date=3 November 2014|archive-url=https://web.archive.org/web/20141103174702/http://tempsreel.nouvelobs.com/culture/20041207.OBS3123/nova-mag-c-est-fini.html|url-status=live}}</ref> and, as a result, its special editions. In November 2005, the Paris Fooding Guide relaunched as a supplement to ''[[Libération]]'',<ref>{{cite web|url=http://www.liberation.fr/hors-serie/0101548670-fooding-le-guide-2006|title=Fooding Le guide 2006|work=liberation.fr|access-date=3 November 2014}}</ref> under the direction of Louis Dreyfus. In December 2005, the website launched with the online edition of the Paris Guide. The France Fooding Guide was published for the first time in 2006, again in partnership with ''[[Libération]]'', and the guide's website, lefooding.com, became a national guide.
+In 2006 and 2007, the Fooding Guide followed Louis Dreyfus to the ''[[Nouvel Observateur]]'',<ref name="e-marketing">{{cite journal|url=http://www.e-marketing.fr/Breves/Le-guide-Fooding-rejoint-MediaObs-20727.htm|title=Le guide Fooding rejoint MediaObs (Fooding guide meets MediaObs)|journal=Vision Marketing|date=27 March 2007|publisher=e-marketing.fr|access-date=29 May 2015|archive-date=13 February 2013|archive-url=https://archive.today/20130213102226/http://www.e-marketing.fr/Breves/Le-guide-Fooding-rejoint-MediaObs-20727.htm|url-status=live}}</ref> where he took up the post of general director. The 2008 France Guide then became a special edition of the ''Novel Observateur'' in the summer of 2007, with the subtitle ''370 restaurants bien de chez nous – Guide vacances été 2007'' (''370 of our restaurants – Summer vacation guide 2007''). A second release of the 2008 Paris Guide came out in September 2007 with the subtitle ''400 restaurants pour embrasser le goût de l’époque'' (''400 restaurants that embrace the taste of the times'').
+In 2008, a few months after the death of Jean-François Bizot, the Fooding office moved in with the office of ''[[Les Inrockuptibles]]'' at the invitation of Frédéric Allary. In November 2008, for the first time in its history, the France Fooding Guide was published autonomously, under the direction of Alexandre Cammas and Marine Bidaud.
+==App==
+Launched at the end of October 2010, Le Fooding's iPhone app was available for free until 31 December 2010. Within its initial launch period of two months, the application was downloaded 80,000 times.{{Citation needed|date=March 2024}} Since 1 January 2011, the France Guide iPhone app has been available as a paid application (€3.59). In January 2013, the app was ranked 19th in top paid apps and 1st in the Food and Drink category.<ref>{{Cite web |url=http://www.applicationiphone.com/top100/payant/ |title=Top 100 iPhone Payant &#124; Appstore France &#124; Application iPhone |access-date=4 July 2013 |archive-date=28 July 2013 |archive-url=https://web.archive.org/web/20130728201625/http://www.applicationiphone.com/top100/payant/ |url-status=dead }}</ref> In August 2012, Le Fooding Guide for Android was released on Google Play (€3.59). In 2014, the app was made available in English and as a "premium" version, which also includes the hotel guide.<ref>{{Cite web |url=http://fwx.foodandwine.com/secrets/5-cool-hotels-france-le-fooding-s-essential-new-app |title=5 Cool Hotels in France from le Fooding's Essential New App &#124; FWX |access-date=22 July 2014 |archive-date=9 August 2014 |archive-url=https://web.archive.org/web/20140809101704/http://fwx.foodandwine.com/secrets/5-cool-hotels-france-le-fooding-s-essential-new-app |url-status=dead }}</ref> Starting January 2017, the app was made available for free and is updated regularly on both iPhone and Android platforms.<ref>{{cite web | url=https://www.finedininglovers.com/article/download-le-foodings-restaurant-app-free-jan-2017 | title=Download le Fooding's Restaurant App for Free from Jan 2017 | access-date=9 September 2019 | archive-date=29 October 2020 | archive-url=https://web.archive.org/web/20201029020238/https://www.finedininglovers.com/article/download-le-foodings-restaurant-app-free-jan-2017 | url-status=live }}</ref>
+==Writers==
+Along with Alexandre Cammas and Yves Nespoulous (editor-in-chief),<ref>{{cite web |url=http://www.lefooding.com/la-tribu/ |title=The Tribe |website=lefooding.com |access-date=4 July 2013 |archive-date=16 June 2013 |archive-url=https://web.archive.org/web/20130616192243/http://www.lefooding.com/la-tribu/ |url-status=live }}</ref> a large group of authors, journalists, food writers, writers, "bons vivants", bloggers and multi-talented people regularly contribute to the different editions of the guide. These contributors include several emblematic figures of gastronomy and lifestyle, including [[:fr:Julie Andrieu|Julie Andrieu]], [[:fr:Sébastien Demorand|Sébastien Demorand]], Trish Deseine, [[:fr:Frédérick Ernestine Grasser Hermé|Frédérick Ernestine Grasser-Hermé]], Dominique Hutin, Emmanuel Rubin (cofounder of Fooding Week in 2000 and former partner in Le Fooding Bureau)<ref>{{cite news|url=http://www.elle.fr/Elle-a-Table/Les-dossiers-de-la-redaction/Dossier-Elle/Fooding-people-22191/EMMANUEL-RUBIN-22208|title=EMMANUEL RUBIN|work=elle.fr|date=17 November 2006|access-date=3 November 2014|archive-date=3 November 2014|archive-url=https://web.archive.org/web/20141103174614/http://www.elle.fr/Elle-a-Table/Les-dossiers-de-la-redaction/Dossier-Elle/Fooding-people-22191/EMMANUEL-RUBIN-22208|url-status=live}}</ref> and [http://www.slate.fr/source/27089/andrea-petrini Andrea Petrini].
+François-Régis Gaudry (journalist at L’Express, France Inter and Paris Première) has stated that he bylined his first gastronomy article for Le Fooding Guide in 2001.<ref>{{cite web |url=http://blogs.lexpress.fr/styles/restaurant/about/ |title=Et Toue: Le Bolg de François-Régis Gaudry |website=L'Express |access-date=4 July 2013 |archive-date=4 July 2013 |archive-url=https://web.archive.org/web/20130704000649/http://blogs.lexpress.fr/styles/restaurant/about/ |url-status=live }}</ref> Many other collaborators made their debut as professional food lovers with Le Fooding: Marie Aline, [http://www.lexpress.fr/styles/saveurs/restaurant/keda-black-globe-croqueuse_473928.html Kéda Black], Danièle Gerkens, Jérome Lefort, [http://www.dailyneuvieme.com/Francois-Lemarie-la-fine-bouche-du-9e_a2258.html Francois Lemarie] {{Webarchive|url=https://web.archive.org/web/20120321210845/http://www.dailyneuvieme.com/Francois-Lemarie-la-fine-bouche-du-9e_a2258.html |date=21 March 2012 }}, Elvira Masson, Julia Sammut (former associate at Le Fooding Bureau), [[Victoire Loup]] and Hugo de St Phalle.
 ==Controversies==
-Even though most foreign observers<ref name="Gopnik"/> believe that Le Fooding contributes to the reinvention of the French culinary and event scene on an international scale, this is not always the case in France. [[Jean-Luc Petitrenaud]] in ''[[VSD (French magazine)|VSD]]'' wrote that Le Fooding is "a ridiculous trend for a few Parisian journalists looking for fame" (''VSD'', Winter 2004). Supporters of more traditional cuisine count several French journalistic institutions among Le Fooding's main detractors. A now-famous debate between the journalist {{ill|Paul Wermus|fr}} (anti-Fooding) and Alexandre Cammas during [[Paul Amar]]'s TV program, ''Revu et Corrigé'', is regularly featured in TV blooper shows.<ref name="france5">{{cite web|url=http://videos.france5.fr/video/iLyROoafYlj6.html|title=Les Vidéos &#124; Revoir les emissions en videos et streaming &#124; France 5|publisher=videos.france5.fr|access-date=29 May 2015}}</ref>
+Though some foreign observers<ref name="Gopnik"/> believe that Le Fooding contributes to the reinvention of the French culinary and event scene on an international scale, this is not always the case in France. [[Jean-Luc Petitrenaud]] in ''[[VSD (French magazine)|VSD]]'' wrote that Le Fooding is "a ridiculous trend for a few Parisian journalists looking for fame" (''VSD'', Winter 2004). Supporters of more traditional cuisine count several French journalistic institutions among Le Fooding's main detractors. A debate between the journalist {{ill|Paul Wermus|fr}} (anti-Fooding) and Alexandre Cammas during [[Paul Amar]]'s TV program, ''Revu et Corrigé'', is regularly featured in TV blooper shows.<ref name="france5">{{cite web|url=http://videos.france5.fr/video/iLyROoafYlj6.html|title=Les Vidéos &#124; Revoir les emissions en videos et streaming &#124; France 5|publisher=videos.france5.fr|access-date=29 May 2015|archive-date=15 May 2011|archive-url=https://web.archive.org/web/20110515044301/http://videos.france5.fr/video/iLyROoafYlj6.html|url-status=live}}</ref>
+On 15 November 2010, during the 10th anniversary celebration of Le Fooding, then-current French Culture Minister Frédéric Mitterrand surprised the world of gastronomy by presenting the Le Fooding Award to a [[Bretons|Breton]] chef. A couple of days later, journalists Colette Monsat and [[François Simon (food critic)|François Simon]] questioned his support in the 19 November 2010 issue of ''[[Madame Figaro]].'' The Minister responded, "You can love Rembrandt and Basquiat. By appreciating Basquiat, one comes to have a taste for Rembrandt, and vice versa."<ref>{{cite web|url=http://madame.lefigaro.fr/art-de-vivre/jaime-pot-feu-bouchees-reine-191110-23251|title=J'aime le pot-au-feu et les bouchées à la reine|author=Colette Monsat & François Simon|date=19 November 2010|work=[[Madame Figaro]]|access-date=3 November 2014|archive-date=3 November 2014|archive-url=https://web.archive.org/web/20141103184051/http://madame.lefigaro.fr/art-de-vivre/jaime-pot-feu-bouchees-reine-191110-23251|url-status=live}}</ref>
+Seen as an alternative to the [[Michelin Guide|Michelin star system]], Le Fooding emphasizes younger chefs and a broader range of cuisines and prices. Michelin bought a large stake in Le Fooding in 2018.<ref>{{cite web|url=https://www.sbs.com.au/food/article/2018/09/13/le-fooding-french-restaurant-guide-mixes-food-feeling|title=Le Fooding: A French restaurant guide that mixes food with feeling|author=Yasmin Noone|date=12 September 2018|access-date=9 September 2019|archive-date=23 September 2019|archive-url=https://web.archive.org/web/20190923175338/https://www.sbs.com.au/food/article/2018/09/13/le-fooding-french-restaurant-guide-mixes-food-feeling|url-status=live}}</ref>
-On 15 November 2010, during the 10-year anniversary celebration of Le Fooding, then-current French Culture Minister Frédéric Mitterrand surprised the world of gastronomy by presenting Le Fooding Award to a [[Bretons|Breton]] chef. A couple of days later, journalists Colette Monsat and [[François Simon (food critic)|François Simon]] questioned him in the 19 November 2010 issue of ''[[Madame Figaro]]'', saying "You preach the values of traditional (French) cuisine but at the same time are an avid supporter of Le Fooding, which you praised this week for its playful, less formal approach to gastronomy." The Minister responded, "You can love Rembrandt and Basquiat. By appreciating Basquiat, one comes to have a taste for Rembrandt, and vice versa.<ref>{{cite web|url=http://madame.lefigaro.fr/art-de-vivre/jaime-pot-feu-bouchees-reine-191110-23251|title= J'aime le pot-au-feu et les bouchées à la reine |author=Colette Monsat & François Simon|date=19 November 2010|work=[[Madame Figaro]]|access-date=3 November 2014}}</ref>"
+== See also ==
-Seen as an alternative to the [[Michelin Guide|Michelin star system]], Le Fooding emphasizes younger chefs and a broader range of cuisines and prices. Ironically, Michelin bought a large stake in Le Fooding in 2018 to have a platform that appeals to younger eaters.<ref>{{cite web|url=https://www.sbs.com.au/food/article/2018/09/13/le-fooding-french-restaurant-guide-mixes-food-feeling|title= Le Fooding: A French restaurant guide that mixes food with feeling |author=Yasmin Noone|date=12 September 2018|access-date=9 September 2019}}</ref>
+* [[Cook (profession)]]
+* [[Restaurant]]
+* [[Hospitality industry]]
+* [[Culinary arts]]
+* [[Celebrity chef]]
 ==References==
@@ Line 46: / Line 69: @@
 * McLaughlin, Katy (14 July 2010). [https://www.wsj.com/articles/SB10001424052748704075604575357583580164788 "Let Them Eat Foie Gras! French Food Fights Back"]. ''[[The Wall Street Journal]]''.
 * [[Florence Fabricant|Fabricant, Florence]] (30 April 2009). [http://dinersjournal.blogs.nytimes.com/2009/04/30/le-fooding-is-coming-to-new-york/ "Le Fooding Is Coming to New York"]. ''[[The New York Times]]''.
-*  [[Joshua Ozersky|Ozersky, Josh]] (29 September 2010). [https://web.archive.org/web/20101003062806/http://www.time.com/time/nation/article/0,8599,2022084,00.html "Culinary Rivals: New York City vs. San Francisco"]. ''[[Time (magazine)|Time]]''.
+* [[Joshua Ozersky|Ozersky, Josh]] (29 September 2010). [https://web.archive.org/web/20101003062806/http://www.time.com/time/nation/article/0,8599,2022084,00.html "Culinary Rivals: New York City vs. San Francisco"]. ''[[Time (magazine)|Time]]''.
 * Beaudoin, Maurice & [[François Simon (food critic)|Simon, François]] & Alfandari, Maud (7 April 2009). [https://www.lefigaro.fr/lefigaromagazine/2009/07/04/01006-20090704ARTFIG00177--fooding-contre-michelin-le-match-.php "Fooding contre Michelin le match"] ''[[Le Figaro]]''. {{in lang|fr}}
@@ Line 53: / Line 76: @@
 [[Category:Restaurant guides]]
 [[Category:2000 establishments]]
+[[Category:Restaurant terminology]]
+[[Category:Culinary terminology]]