After celebrating its 20th anniversary in 2020 and having been bought back 100% by Guide Michelin, which it has long contested, the Fooding greeted the two emblematic figures who were at its head, Alexandre Cammas and Marine Bidaud.
The 2022 guide, on sale on November 18, is therefore the first to come out under the era of
“Fooding 2.0”
as the new management likes to call itself.
Unlike in previous years, it does not compile all the tables selected by the guide (which can still be consulted online), but only those which opened last year - there are 200 of them. Among the other new features, l appearance of food shops and wine merchants, and a magazine section that is even more extensive than in previous years, notably under the aegis of the new editor-in-chief, Elisabeth Debourse.
Finally, note a prize list (read below) which particularly puts the province in the spotlight.
If this one had been gaining momentum for several years already, the prices previously rewarded
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