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.
In 2012, Cammas published an article in Le Monde where he talked about these rules and supported the ethical standards of the Michelin Guide.
In November 2005, the Paris Fooding Guide relaunched as a supplement to Libération,[7] under the direction of Louis Dreyfus.
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.
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.
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.
Supporters of more traditional cuisine count several French journalistic institutions among Le Fooding's main detractors.
A couple of days later, journalists Colette Monsat and François Simon questioned his support in the 19 November 2010 issue of Madame Figaro.
"[16] Seen as an alternative to the Michelin star system, Le Fooding emphasizes younger chefs and a broader range of cuisines and prices.