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 are better than we simple Americans at many things (staying thin, being fashionable, appearing cultured), but most importantly, the French know their food. Alexandre Cammas took his inherent French penchant for dining to new heights when he founded the gastronomic movement, Le Fooding, in Paris almost a decade ago. On September 25th and 26th, Le Fooding invades New York for their first stateside appearance. Le Fooding d'Amour Paris-New York is centered upon 6 renowned chefs from New York and 6 from Paris cooking for charity (Action Against Hunger) at P.S.1 Contemporary Art Center. Tickets are inexpensive, the idea behind the event is monumental and with the talent in the cooking arena -- Yves Camdeborde (Le Comptoir de la Relais), Inaki Aizpitarte (Le Chateaubriand), William Ledeuil (Ze Kitchen Galerie), Alberto Herraiz (Fogón), Stephane Jego (L'Ami Jean) and Christophe Pelé (La Bigarrade), plus David Chang (Momofuku), Julie Farias (General Greene), Daniel Boulud with Olivier Muller (db Bistro), Wylie Dufresne (wd-50), Sean Rembold (Marlow & Sons) Riad Nasr (Minetta Tavern) -- it’s physically impossible for the food to be anything less than superb. Alex and his event coordinator, Zoé Reyners, give BlackBook a sneak peek.

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

How would you describe yourself? You’d be better off asking one of my colleagues. They’d be more objective. To sum it up simply: curious, persistent, mixed, free.

Name three restaurants/bars/clubs you like and why? I love too many to list just three, so I’ll try to choose three who can respond to two criteria: good and cool. To find a mix of these two in France is rare. Le Chateaubriand, a unique restaurant, is sexy, gourmet, alive, déclassé, and they do their own thing. A French cultural exception. Racines is a wine bar and restaurant in an old Parisian covered passage. Sublime products, treated with respect by a patron who has one of the best natural wine lists in Paris. Rose Bakery, a snack place, tea-house, luxury grocery store, full of soul, no décor— except for the food itself, salads full of freshness, cooked on the spot, cake pans overflowing. They have a great clientèle with lots of cinema people, reasonable prices, and the size of the bill is inversely proportional to your soulful experience.