You know that mystery chef we mentioned -- the blind recluse opening a 52-hour popup restaurant in Chelsea next month? Well, he doesn't exist. Or rather, he does exist, and his name is legion. That's because he's a culinary amalgam of 13 for-real superchefs, all contributing their talents and grub to 13 individual seatings for Le Grand Fooding NYC 2011. You would be well advised to buy from our special allotment presale tickets, available as of right now. But who exactly makes up the exquisite corpse of the mythical Nikoalan Nselurfueymardcora?

If the only thing you remember from Adam Gopnik’s five-years-too-late New Yorker piece on French food collective Le Fooding is that the father of two has a thing for nubile Parisians, you’re not alone. For this, you can’t entirely blame him: it’s with a modicum of disappointment that I report no sacred cows will be slaughtered, as at least one female representative of Le Fooding, Constance Jouven, is indeed beguiling. We met last week for a glass of wine at Epistrophy—heavy on the accents, a whiff of Gallic disregard for service—to discuss Le Fooding’s next event, Le Grand Fooding 2010, New York vs. San Francisco.

Daniel Boulud is one of a handful of people who can claim ownership of four stars from the New York Times' restaurant critic. His modest roots in Lyon, France, instilled his understanding for local produce, and anyone who has visited one of his restaurants (Daniel, Bar Boulud, DB Bistro Moderne, DBGB) understands his love for a decadent burger. The New York-based chef will also be sharing his culinary mastery with supporters of the Le Fooding d'Amour event on September 26-27.

As one of the many talented cuisiniers participating in Le Fooding D'Amour (September 25-26 at at New York's P.S.1), Julie Farias knows a thing or two about a good cut of meat. The Texas-born chef—who recently moved from Brooklyn's Beer Table to The General Greene—worked for Daniel Boulud for five years (at Café Boulud, db Bistro Moderne, and Daniel), but attributes much of her culinary know-how to her southern upbringing and family influence (her clan owns a tortilla factory inside a San Antonio meat market). Farias tells us about working in kitchens on both coasts and how Le Fooding is going to taste for New Yorkers. In her case, it's going to taste like tacos made from 40 cow heads.

You may have heard of Le Fooding, the rad Parisian dining fest coming to New York's PS1 September 25-26. We're pleased to offer advance tickets to BlackBook readers that get you special perks. For $60, enjoy early entry to "Le Clicquot d’Amour" (sponsored by the redoubtable Veuve), which lets you nosh on special preparations from the various world-famous chefs in attendance. Plus you can hobnob with the chefs themselves while swilling free champagne. If you prefer to save now and spend later, you can also buy the regular ticket for $30. For more on Le Fooding, click here and here. And if you're ready to get those tickets, here is where you need to click, mon frere.

The French food magazine's inevitable takeover of America.

The founder of Le Fooding, the most iconoclastic food movement in France, on air conditioning, dandyism, and his culinary expertise.