Playing Now:

03 France Magazine introduces us to a new tradition of LE FOODING perspective on Food and Feeling - Renš”Schettler
France Magazine introduces us to something new once again! Karen Taylor, Managing Editor, asked Renš”Schettler to write about the term le fooding, coined in 1999 by French journalist Alexandre Cammas. "A melding of "food" and "feeling," it was inspired by his encounters with chefs who were working tirelessly in some of Paris's most illustrious and ambitious kitchens." "When chefs are allowed "to think like they actually think and not like they are supposed to think," they pour passion into their food. The first le fooding event was held stateside in New York City this fall thus discovering that 'French cuisine is loosening up' and obviously, that includes wine paired with food!