Le Fooding Takes Over NYC
The French are better than we simple Americans at many things (staying thin, being fashionable, appearing cultured), but most importantly, the French know their food. Alexandre Cammas took his inherent French penchant for dining to new heights when he founded the gastronomic movement, Le Fooding, in Paris almost a decade ago. On September 25th and 26th, Le Fooding invades New York for their first stateside appearance. Le Fooding d’Amour Paris-New York is centered upon 6 renowned chefs from New York and 6 from Paris cooking for charity (Action Against Hunger) at P.S.1 Contemporary Art Center. Tickets are inexpensive, the idea behind the event is monumental and with the talent in the cooking arena — Yves Camdeborde (Le Comptoir de la Relais), Inaki Aizpitarte (Le Chateaubriand), William Ledeuil (Ze Kitchen Galerie), Alberto Herraiz (Fogón), Stephane Jego (L’Ami Jean) and Christophe Pelé (La Bigarrade), plus David Chang (Momofuku), Julie Farias (General Greene), Daniel Boulud with Olivier Muller (db Bistro), Wylie Dufresne (wd-50), Sean Rembold (Marlow & Sons) Riad Nasr (Minetta Tavern) — it’s physically impossible for the food to be anything less than superb. Alex and his event coordinator, Zoé Reyners, give BlackBook a sneak peek.
What is Le Fooding, the movement? Zoé Reyners: It started 9 years ago in Paris while Alex was a food writer. He used the term fooding in an article to rhyme with fueling. It was unintentionally expressing what he felt about gastronomy at the time in France. Back then, it was a very regulated, very serious matter. Alex was fed up with this and wanted to inject some feeling into it. That’s why he ran with fooding. The idea was well-liked by the press and people started talking about that word. With a bunch of his food writer friends — who had the same feelings about food at the time — Alex decided to use this word “fooding” as a banner for what they were thinking. They held the first event with friends. It was a casual thing to do with new chefs, but the media attention surrounding the first event showed that this was something necessary, and something that people agreed with. Events were organized more often. The website was founded, a phone line, and an office were set up. Step by step it became a real company. There is now a team of 50 writers working for the annually distributed Le Fooding guide. The first completely independent issue was put out last year. Before that, it was as a supplement for larger magazines.
When you got started, what was the reaction of your target audience? Alexandre Cammas: The young French people responded very well and quickly to what we were doing, but it was more difficult to get attention from the old-school chefs and old-school food writers because Le Fooding was different and new. We weren’t just food writers … we started to be involved in concrete things. Normally food writers don’t take risks and straight criticize what’s good and not good. For the first time, we took some risks, and we organized events.
How do you decide on restaurants to review for the publication? Alex: The criteria to select a restaurant in our guide, or for our events, is after we have dinner, we ask ourselves if we want to come back to a restaurant. If so, that’s a good restaurant. You can explore this question, not only with three-star Michelin-guide restaurants, but you can ask the same question for pizza parlors, for bistros, for cafés.
Who are the people who explore this question? Alex: Naturally, it’s the people who are curious, who are open-minded to the taste of the time and to tastes of the time. If you’re straight-minded, if you just like one sort of cuisine, Le Fooding doesn’t much care for your type. We make the guides and the website for people who are curious, like we are.
Why did you choose to introduce this concept to New York? Zoé: The question people usually ask us is, “What’s new for New Yorkers because this spirit already exists here?” I think the event is actually very different from the kind of events organized in New York.
Alex: A guide is a guide, but we’re pairing our guide with the charity event. It’s quite different from TimeOut or from BlackBook.
Is advertising in the guide created in-house? Zoé: We don’t create the advertising, but we have graphic designers handling much of the advertising so that it’s not completely different from our illustrations, the text, or the spirit.
Alex: There’s definitely a spirit. The guide is funny, and you can just read it for pleasure. You aren’t supposed to just want to look in it for an address of a restaurant. For the events, it’s the same. We started in Paris with events. Therefore, we decided to come to New York and start with events too.
What do we need to know about the event? Alex: The event we produce in New York City will be very different from the events that you know surrounding food. It’ll be at P.S.1. We usually do our events in art centers. The spirit is linked to the idea that food is not only food. It can be about the atmosphere and the culture that surrounds it. Also, it’s not only star chefs that you have to pay lots to eat their food. We don’t come with the most famous chefs of France, but we come with the ones who are alive in Paris.
Zoé: I think people know them, but they aren’t the mythical chefs. They’re active, innovative, creative chefs.
Tell me about the graphic design aspect. Alex: We’ll create a collector’s menu. Each chef will be represented by one graphic designer. The chefs of Paris will be represented the best graphic designers of Paris; and the New York chefs will be represented by designers from New York. Some of the designers are: Ich & Kar, Change is Good, Gianpaolo Pagni, Helène Builly, Vanessa Verillon, Nicholas Blechman, Tim Tomkinson, Jan Wilker, Paul Sahre, Jeanne Verdoux, Christoph Niemann, Andre and So Me.
Will the chefs contribute any ideas to the design of the menu, or is it completely up to the designer? Zoé: The designers meet the chefs. They’ll taste their food. They try to understand their spirit, their way of being, their humor, and then they are inspired to create a design in which they are completely free to do whatever they want.
When will people start buying tickets? Alex: The other thing that is different is the price. It’s a price accessible for all the people who like food and who like this sort of party spirit, and not necessarily for the people who have a lot of money. They’re $30, alcohol not included.
And once inside? Zoé: Guests have the choice to go to 6 different chefs each night, and taste amazing food. It’s a huge meal for $30 and it’s a distinguished chef’s meal. From 6 p.m. to 7 p.m., the venue will be open only to VIPs on the guest list and for around 200 people that will have $60 VIP tickets, with Veuve Clicquot champagne included. The VIP space will be open from 6 p.m. to 11:30, whereas the rest of the venue will be closed at 10 p.m. Besides approximately 100 tickets each night, all the tickets will be available on the 15th of September on the Le Fooding website. Before that day, some tickets will be available if you have a secret code. Alex: We’ll also have DJ’s spinning in the VIP area and in the general admission area, including Paul Sevigny and Kolkhoze from Le Baron in Paris.