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From France, a Lesson in Loving Food
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LinkedinDiggFacebookMixxMySpaceYahoo! BuzzPermalinkBy FLORENCE FABRICANT
Published: May 19, 2009
THE French take haute cuisine seriously. So the organization Le Fooding caused a stir in 2000 when it began celebrating a casual and egalitarian attitude toward eating, holding huge picnics in French cities, with bistro chefs serving food that people ate with their hands and wine that they drank out of plastic cups.
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Enlarge This Image
NOTHING FANCY An event held by Le Fooding at Le Palais de Tokyo in Paris.
Le Fooding might not seem so revolutionary in the United States, where fine dining is already less than sacrosanct. But at the group’s first American event, a benefit scheduled for September at the museum P.S. 1 in Long Island City, Queens, New Yorkers will have a chance to taste the cooking of a new generation of Parisian bistro chefs.
Alexandre Cammas, one of the founders of the organization, said the name, which he coined in 1999, is a combination of food and feeling, the opposite of the rigid standards usually applied to gastronomy.
“We want to shake things up and make French food sexy again,” said Mr. Cammas, who is in New York for several months.
The Fooding formula, with thousands lining up to get food from chefs cooking for charity, has been entrenched in New York for a couple of decades. But it’s much less common in other countries.
Le Fooding-New York, on Sept. 25 and 26 from 7 to 10 p.m., will support Action Against Hunger, the international charity that is the beneficiary of the French events. Tickets will cost $30, with 1,000 people expected each night. They will be fed by six different chefs, from Paris and New York, each evening.
Despite its democratic agenda, the group plans to offer a V.I.P. ticket for admission at 6 p.m., at a higher price to be determined, an idea Mr. Cammas said he got after speaking with potential sponsors and chefs in New York.
Drinks will be sold, but not “at nightclub prices,” Mr. Cammas said.
Le Fooding events often have live music, although it has not yet been worked out what entertainment there will be at P.S. 1.
While the group cares little for restaurant décor, it puts a great deal of effort into the graphic design of the programs. Several New Yorker cover artists will take part in the Queens event.
The French chefs who will cook are not international stars but instead members of a younger generation, who have turned their backs on haute cuisine, and whose kitchens are on the hot bistro circuit, like Yves Camdeborde, who founded La Régalade and now owns Le Comptoir du Relais.
Those who have signed on to come to New York include Mr. Camdeborde, William Ledeuil of Ze Kitchen Galerie, Alberto Herraiz of Fogón, Stéphane Jégo of Chez l’Ami Jean, Christophe Pelé of La Bigarrade and Inaki Aizpitarte of Le Chateaubriand, all in Paris.
And though Mr. Cammas insists the group is not interested in “stars,” New York will be represented by high-profile chefs including Daniel Boulud, April Bloomfield, David Chang and Wylie Dufresne, among others.
Le Fooding, whose full name is Le Fooding d’Amour because that makes it “sound very French,” as Mr. Cammas put it, publishes a guide to 800 restaurants in France. But the group has no plans to put out a guide here.
“You already have plenty of those,” he said.
fashion and style
tecnologia
e negohcios
casa e jardim
favoritos
em ferramentas exibidas
live search
by region
de
arquivos preciosos
recuperahdos
grahças aa deus
meu deus
hoje acordei
mexilhaõ mexido
em
de
prah
passaportes
e
verdes
decidih
por echalotes
ih
meu frango
ai
eh
apos a pata da porca
voltamos
aos suinos
frangos
i mean
DE BEM FOOD REVIVAL
AND
LOW PRICES
SORRY XUHXUH
EU SEI
ELES FORAM RIHDIHCULOS
EH
OOO~~
SE FORAM
PRAH LAH DE RIHDIHCULO
E EU AQUI PREOCUPADO
SORRY XUHXUH
ENCORE UNE FOIS
MIM SORRY
NEM TASQUA
TAKA
TAKA
SAKA
SAKA
RAXA
NO MURO
FELIZ JOYEUSE
CENTRO DE AÇOES
MERGULHEI DE CABEÇA HOJE
NUMA MELANCIA
BEM ESTER WILLIANS
DE LONE STAR
NUM BARCO IMENSSO
POR
MONTE CARLO
I LOVE
MONACO
EH
VOLTEI AO FRANGO
DE CROUTONS
SALT
PEPPERS
RIBS
COLESLAW
DE BEM ETNICO GLOBAL
EH
DE
YOGURTES
FRESH
DRIED
FRESH
MY NAME IS FRESH
INVESTIGANDO
PENSANDO BEM
VOLTEI DEFINITIVAMENTE
AO AA
CRYSTAL ROSE
JUST THE WAY I LIKE
LITTLE SUGAR
DE PREÇOS DISPENCANDOS
RECEITAS DE SAUDE
GOOD TIMES
EH CHEGADA A HORA
AVANTE CAMARADAS
FRUTAS
FRUTAS
FRUTAS
EM PROFUSAÕ
I JUST LOVE FRAISE DE DU BOIS
EM EXPERT
UM BONJOUR AU MEXIQUE
EI MARICON
BONJOUR MEXIQUE
ALLEZ LES BLEUS
EH
TOMILHO
AMEI
AMEI
AMEI
DARLING
SORRY TO TEL YOU THAT
AMEI
AMEI
AMEI
AMEI
O VINHO
SIM CHERRY
AMEI AMEI AMEI
ADOREI
SAPEQUEI TE LHEI TODO O MEU ANGICO
SOH PRAH TE AQUECER
ACREDITEM SATISFEITOS
A FOFA ACHOU CARO
SINAÕ DE QUE A FODA NAÕ VALEU
EH HOJE VOU DE JANE FONDA
MAIS
MAIS
MAIS
VIHDEOS
MULTIMIDIA
ESPIRITOS
NEGOHCIOS
HOJE VAMOS ESPANAR
A ESPLANADA
ACHEI HUM SUSTO
DE AI
QUE DESCUIDO
EH
HOJE VOU CHEGAR DE CARPA
E SALADAS MINIMALISTAS
O BOI
A DECORAÇAO
ABOUT FOOD
OI
HELOOU
COMO CANTAVA CAZUZA
AI
HOJE QUASE DESMAIEI
AGAIN
DEI DE CARA COM O NEY
AI QUE OHDIO
O NEY ESTEVE BRILHANTE
ENCORE UNE FOIS
MERCIS
NEY
BISSOUS
EM ANEXO
PLAY
RIVIGORADO
EM RELIHQUIAS
ESTRONGS
EM DE PARA
PERFEITO
AI
AH AQUIH
DISPENQUEI DE GENGIBRES EM CIRCUNSTANCIAS
DRINKS
DRINKS
DRINKS
SURE
UNDER PRICE
From France, a Lesson in Loving Food
Sign in to Recommend
Sign In to E-Mail
Reprints
ShareClose
LinkedinDiggFacebookMixxMySpaceYahoo! BuzzPermalinkBy FLORENCE FABRICANT
Published: May 19, 2009
THE French take haute cuisine seriously. So the organization Le Fooding caused a stir in 2000 when it began celebrating a casual and egalitarian attitude toward eating, holding huge picnics in French cities, with bistro chefs serving food that people ate with their hands and wine that they drank out of plastic cups.
Skip to next paragraph
Enlarge This Image
NOTHING FANCY An event held by Le Fooding at Le Palais de Tokyo in Paris.
Le Fooding might not seem so revolutionary in the United States, where fine dining is already less than sacrosanct. But at the group’s first American event, a benefit scheduled for September at the museum P.S. 1 in Long Island City, Queens, New Yorkers will have a chance to taste the cooking of a new generation of Parisian bistro chefs.
Alexandre Cammas, one of the founders of the organization, said the name, which he coined in 1999, is a combination of food and feeling, the opposite of the rigid standards usually applied to gastronomy.
“We want to shake things up and make French food sexy again,” said Mr. Cammas, who is in New York for several months.
The Fooding formula, with thousands lining up to get food from chefs cooking for charity, has been entrenched in New York for a couple of decades. But it’s much less common in other countries.
Le Fooding-New York, on Sept. 25 and 26 from 7 to 10 p.m., will support Action Against Hunger, the international charity that is the beneficiary of the French events. Tickets will cost $30, with 1,000 people expected each night. They will be fed by six different chefs, from Paris and New York, each evening.
Despite its democratic agenda, the group plans to offer a V.I.P. ticket for admission at 6 p.m., at a higher price to be determined, an idea Mr. Cammas said he got after speaking with potential sponsors and chefs in New York.
Drinks will be sold, but not “at nightclub prices,” Mr. Cammas said.
Le Fooding events often have live music, although it has not yet been worked out what entertainment there will be at P.S. 1.
While the group cares little for restaurant décor, it puts a great deal of effort into the graphic design of the programs. Several New Yorker cover artists will take part in the Queens event.
The French chefs who will cook are not international stars but instead members of a younger generation, who have turned their backs on haute cuisine, and whose kitchens are on the hot bistro circuit, like Yves Camdeborde, who founded La Régalade and now owns Le Comptoir du Relais.
Those who have signed on to come to New York include Mr. Camdeborde, William Ledeuil of Ze Kitchen Galerie, Alberto Herraiz of Fogón, Stéphane Jégo of Chez l’Ami Jean, Christophe Pelé of La Bigarrade and Inaki Aizpitarte of Le Chateaubriand, all in Paris.
And though Mr. Cammas insists the group is not interested in “stars,” New York will be represented by high-profile chefs including Daniel Boulud, April Bloomfield, David Chang and Wylie Dufresne, among others.
Le Fooding, whose full name is Le Fooding d’Amour because that makes it “sound very French,” as Mr. Cammas put it, publishes a guide to 800 restaurants in France. But the group has no plans to put out a guide here.
“You already have plenty of those,” he said.
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