Alexandre Cammas and Marine Bidaud came to taste at home.
In this ninth episode of the À la Mère de Famille podcast, Deborah and Steve welcome Alexandre Cammas and Marine Bidaud to share a snack where curiosity, collective energy, and cultural appetites are discussed.
The creator of Fooding and his long-time associate, who breathed new life into the French culinary scene, reflect on their professional collaboration. A unique human adventure that reset the appetite of an entire generation and continues to influence our dining habits even after their departure.
Throughout the conversation, a vibrant landscape of foundational projects and shared intuitions unfolds. A spontaneous, lively discussion enriched by diverse perspectives. Make yourself comfortable and let the conversation draw you in.
Happy listening 🎧
Listen on Spotify, Apple Podcasts, Deezer and Amazon Music
Alexandre Cammas
He was the one who shifted boundaries with words. Alexandre Cammas, with his pen dipped in mischievous ink, contributed to the pop relooking of French gastronomic discourse in the early 21st century, with infectious enthusiasm. With a single stroke of wit and a few letters, he reminded us how much food conveys emotions: in 1999, it was he, then a 28-year-old journalist, who invented a term heralding amazing sensations, Fooding, a sparkling encounter between food and feeling. The young creator then worked alternately as a food critic for prestigious publications, or as a nightlife writer for the late Nova Magazine, and even made a brief appearance on Michel Denisot's Le Grand Journal. But from the very beginning, he knew it: Fooding, a media and collection of now cult prescriptive guides, established itself as the project of his life. Until 2020, when Fooding was sold to Michelin (after 20 years of loyal service alongside Marine Bidaud), he continuously injected energy and revolutionized the customs of a far too serious environment. Since 2022, he has been indulging his appetite for food and conviviality with Bon esprit de clocher, an intimate culinary and cultural micro-festival he organizes annually in Aubrac, in his grandmother's village. Chefs and artists mingle with a diverse audience (locals, urbanites…) in a festive setting in the countryside. The next edition takes place right after this episode is released, on May 23 and 24, 2026.
Marine Bidaud
One does not shape a culture like Fooding alone. It is not an endeavor undertaken without enriching oneself with external experiences, alterity, and diverse sensibilities. This "band" around Fooding is largely Marine Bidaud. Early on, she celebrated every rare restaurant visit as a feast. Later, while at university, she pursued a double major in art history and cultural management, but her true interests lay in good food and good comics. So when she heard about Fooding on Radio Nova, a new media focused on eating well "with feeling," she seized the opportunity and spontaneously applied for an internship. After just one month, Alexandre Cammas asked her to stay and then to become his associate. She was only 22 then and did not yet know that she would soon become "THE Marine of Fooding," associate director in charge of creation, image, and events. All that and more. Since 2021, Marine has been working as a consultant and exhibition curator in both gastronomy and the arts (comic books, her second passion, ballets…). With Alexandre, she is also behind the Bistronomia series released in 2025, which revisits the emergence of bistronomy.
Dolfentins, Négus de Nevers, candy apple bar, crunchy spread, liqueur chocolates gift box (available only at Christmas)...
Every month, Deborah Pham, a journalist, and Steve Dolfi, co-owner of the oldest chocolate shop in Paris, host inspiring guests for a snack in the secret dining room of the historic boutique. These are personalities we want to listen to and discuss the topic of transmission with. Each guest brings a companion, someone important, from whom they have been influenced or to whom they have transmitted a certain worldview. For an hour, they talk about connections, memories, and what is transmitted without even thinking about it. A unfiltered conversation with full mouths, as it is allowed here.
