Top 20 food journalists to follow

If you're a restaurateur, it's impossible to ignore culinary journalists! Talented and influential, their culinary recommendations are followed by thousands of French people. Who are the finest culinary writers in the land of gastronomy? In this article, we share our 20 favorite culinary journalists. 👨🍳

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Which culinary journalists made their mark in 2020 and beyond? Between articles, books, TV and radio shows and podcasts, culinary journalists have probably never been so dynamic. A brief overview of our top 20 below:

Esterelle Payany, journalist, author and committed cook

A free spirit with a free pen, Esterelle Payany writes about restaurants for the pages of Télérama. She has collaborated with Elle, Le Parisien and Marmiton, among others. Esterelle has also published some thirty books of sweet, savory, vegetarian and non-vegetarian recipes... She shares these on her Instagram account as well as her reading recommendations. In 2019, she made a name for herself with her book 500 femmes qui font la différence dans les cuisines de France. We dedicated a more complete portrait to her in this article.

François-Régis Gaudry, the indispensable journalist, loved by all

Do we still need to introduce François-Régis Gaudry? Head of On va Déguster on France Inter and Très Très bon on Paris Première for years, he is THE star journalist of the media and social media. His books are snapped up in bookshops everywhere, like his latest opus, On va déguster l'Italie, which sold out just a few weeks after its release and has already been reprinted! Since the new confinement, her daily recipes, filmed very simply in the privacy of her home, are a hit on Instagram with her 185,000 followers. Detailed portrait here.

Elisabeth Debourse, brimming with life, passion and humour

Elisabeth Debourse is one of those food journalists who stand out from the crowd. With her drive and passion for food, she decided to make it her job. She started with the creation of Mordant, a "food and society" newsletter, then launched her podcast Salade Tout during confinement, and is now the new editor-in-chief of Fooding. Her rise to fame is explained by her offbeat, committed style, which enables this Belgian journalist to make people dream, laugh, salivate and think.

Alice Bosio, the unbeatable restaurant-trotter

Editor-in-chief of Figaroscope, Alice coordinates the Gastronomy pages of the daily's famous cultural supplement. Whether historic or newly opened, Parisian restaurants hold no secrets for her, from neighborhood eateries to Michelin-starred establishments. Recently redesigned, the Figaroscope has grown under her direction, and is now more than ever a heavyweight in the gastronomic and cultural press.

Emmanuel Rubin, the wolf of gastronomy

A sharp critic, fair but incisive, Emmanuel Rubin has been a major figure in gastronomic criticism for over twenty years. He is as feared by restaurateurs as he is grilled, as he is respected by everyone in the industry. A journalist who wears many hats, he was, with Alexandre Cammas, the driving force behind Le Fooding, the must-have guide that recently came under the control of the Michelin Guide. To find out more about the personality of this unique journalist, listen to the excellent podcast devoted to him by the Business of Bouffe team: https: //businessofbouffe.com/podcast/emmanuel-rubin-le-figaro

Marine Delcambre, the young forerunner

Youth in power, again. GQ's food feather, she can be found in the temples of quality Parisian junk food (with a penchant for pizzas and burgers) as well as in the best restaurants of the moment. An expert on culinary trends, Marine is often the first to spot the address that's going to be a hit. She proves that there's no age limit to being one of the most experienced food journalists around.

Rémi Dechambre, for whom gastronomy holds almost no secrets

Responsible for the gastronomy pages of Parisien Week-end and Aujourd'hui enFrance Magazine, the weekly magazines of the two famous dailies, Rémi Dechambre presents both small neighborhood restaurants and top establishments, with the same passion. He breathed new life into these pages, notably with his "chef à la maison" column, which featured a chef's recipe to make at home each week. Rémi Dechambre is also a critic for the Lebey guides and a regular contributor to the art de vivre pages of Valeurs Actuelles, GQ and Cuisines (R)évolution magazines.

Marie Aline, the gentle touch of an assertive food journalist

Formerly food critic for GQ, Marie Aline succeeds François Simon in 2018 in the gastronomy section of the daily newspaper Le Monde. And she doesn't go unnoticed. Her reviews of Parisian restaurants stand out, written with such precision and commitment that it's easy to project yourself into the restaurant concerned. Included in Atabula' s ranking of French gastronomic personalities in 2015, Marie Aline also made a name for herself with the publication of her book Must Eat! A book in which the journalist mixes the greatest names in French gastronomy with up-and-coming street-food artists, a novelty at the time.

Charlotte Langrand, journalist, columnist and bon-vivant

More discreet than some of her colleagues, Charlotte Langrand is nonetheless one of the most influential food journalists in the food media sphere. Her program La table des bons vivants, on which she writes alongside Laurent Mariotte, is a must-see, attracting hundreds of thousands of listeners every week. She is also in charge of the demanding gastronomy pages of the Journal du Dimanche.

Gilles Pudlowski, the indispensable Routard of gastronomy

Food critic and blogger, a long-time contributor to Le Point, where he gave way to Thibaut Danancher, he writes for his own blog, Les Pieds dans le Plat. He writes about current events in the world of gastronomy, as well as his favorite restaurants and artisans, and reviews gastronomic books... He publishes local guides, the "Pudlo guides", and is also a writer.

Elvira Masson, when femininity embraces gastronomy

Previously editor-in-chief of L'Express Styles, Elvira is also a member of the Très Très Bon team, and a columnist on France Inter and Paris Première. She also works with Marie-Claire, for whom she wrote the remarkable Food special issue in October, 100 pages of portraits, stories, recipes, tables and walks that we devoured at Malou.

Mina Soundiram, bubbly and street-food savvy

The daughter of an Indian-Vietnamese father and a Franco-Italian mother, Mina honed her palate early on to the local specialties of her parents' origins. A street-food expert on Très Très Bon, Mina has written for L'Express and contributed to numerous publications. Well advanced on Instagram, she has amassed an audience of nearly 60,000 gourmands who follow her as she makes street-food discoveries. She also hosts the highly successful food podcast CHAUD ! with Elvira Masson.

Claude Vincent, the undisputed gastronomic classic

Deputy editor-in-chief of Les Echos Week-end magazine, Claude Vincent is one of the "old hands" of the business. A food journalist, he also covers personal development, well-being, health, nutrition... He joined Les Echos in 1989, where he covered science and industry, and accompanied the creation and development of Enjeux-Les Echos from its launch in 1992 to the creation of Les Echos Week-end (2015). A true gastronomy enthusiast, Claude Vincent has also contributed to Les Echos ' digital transition (website, mobile app...).

Raphaële Marchal, the reference for modern times

Raphaële Marchal's multi-faceted career has inspired many modern-day foodies to turn their passion into success. At the origin of the food blog En rang d'oignons, Raphaële has made a name for herself in the world of gastronomy, on Instagram, in the press, on television and now as the author of her own books. Multi-tasking and determined, the young entrepreneur cheerfully shares her passion for cooking with those interested in the field. She also defends a responsible vision of food, with the right reflexes to adopt on a daily basis, without depriving ourselves of life's little pleasures. A sincere and sparkling vision, which has earned Raphaële the trust of top chefs and her network.

Ezéchiel Zérah, forerunner of a new type of media

One of the youngest and most prominent on the food scene. Just in his thirties, Ezéchiel was until recently at the helm of L'Express's sadly defunct Styles pages. An all-round journalist, he also works with Le Parisien, Vanity Fair and Le Point. He is the founder of the Pomélo newsletter, which is a favorite of the Parisian food ecosystem and is on the way to becoming a media outlet in its own right. Ezéchiel has made a name for himself among food journalists.

Zazie Tavitian, influential and committed, refreshing the codes

Zazie Tavitian is part of a wave of young culinary journalists who are overturning the codes of the profession by proposing new formats and new themes, but above all by bringing a "militant" dimension to them: defending good eating, consuming locally, mixing feminism and gastronomy... Far removed from the shackles of traditional gastronomic criticism, Zazie speaks as well as she writes, as can be seen in the excellent podcasts she hosts. In In Search of Jeannea personal podcast combining history and gastronomy, she offers a touching and powerful account highlighting the omnipresence of gastronomy in cultural and family heritage. This ode to transmission was awarded the prize for best documentary podcast at the Paris Podcast Festival 2020. Zazie Tavitian has certainly not finished delighting us, and has established herself as one of the most influential food journalists. She will be joining François-Régis Gaudry's team in September 2021.

Stéphane Durand Souffland, the gastronomy lawyer

For Le Figaro's judicial and gastronomic columnist, trials take place in the Assize Court as well as at the table of a Michelin-starred restaurant. Simultaneously a critic for the newspaper and a freelance writer, Stéphane has published his latest book, Jours de Crimes. Stéphane's pen also contributes to the meticulous portrayal of French gastronomy. Despite some criticized experiences, Stéphane loves Paris and its great classics, and defines his relationship with the capital as "C'est du sérieux" ("It's serious"). He is particularly fond of the Guy Savoy restaurant, the Ritz bar and the hot croissants.

Robin Panfili, fun and food above all else

Long-time journalist Robin Panfili is now in charge of the Food vertical at Konbini. Over the past few years, Konbini has won the approval of users of all ages, thanks to its entertaining and topical approach. With its 8 different channels, Konbini offers something for everyone. And Robin Panfili allows both enthusiasts and non-enthusiasts to enjoy short videos, articles, testimonials and tutorials on the Konbini Food channel. His humorous tone, combined with his passion for food, fits perfectly with the image conveyed by the online medium.

Tina Meyer, sparkling and ahead of the trends

Time Out Paris is one of the leading publications when it comes to discovering new restaurants and bars in Paris. And behind most of the articles is Tina Meyer. This passionate young woman recently took over the Dans les vignes column in Cuisine et Vins de France magazine. Precursor of food and restaurant trends for Time Out, globe trotter of French vineyards and winemakers for Marie Claire, Tina Meyer guides and advises us every day.

Vincent Ferniot, a friend of chefs and a childhood dream

After starting his career in the artistic world, Vincent Ferniot finally decided to pursue his professional life in food journalism. Since 2015, he has hosted the daily program Midi en France, broadcast on France 3, with the aim of showcasing France's treasures: the best products on offer within each region. Depending on the day, Vincent is an artist, journalist, musician or host, but above all an excellent cook. From this culinary passion, he gave life to a childhood dream and founded his restaurant Boco alongside his brother. Boco's aim is to make gastronomy accessible, offering everyone the chance to eat healthily and indulge. Boco is in fact a conceptual bistro, where the menu is devised not by a single chef, but by fourteen talented cooks, some of them three-starred.

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