Hello and welcome to the first stack of the year.
And what a joyful episode it is.
We speak with the person responsible for one of France's most important food guides, lefoudin.
And as we celebrate the new year, we also celebrate the launch of two new magazines.
Enjoy.
From Midori Housing London, this is the stack.
30 minutes of print industry analysis.
And I am Fernando Busto Pasco.
We start the show in France.
France's culinary reputation needs little introduction.
But how do you decide which brasseries, cafes and wine bars should be top of the list?
Lefuding's 2025 guide has done the hard work for you.
Monaco's writer Claudio Jacobs sits down with the publication's co CEO Christine Duble, to understand why, 25 years later, Lefuding continues to commit its recommendations to print and how the publication gives a voice to underrepresented players in the industry.
So Lefuding is celebrating its 25th anniversary this coming year.
It was launched in 2000 by two actually music journalists who couldn't find any food publications that they felt at the time reflected the amount of interesting stuff that was actually happening in the food world in France.
So they launched Le Fouding as a supplement to a music magazine that existed at the time called Nova Magazine.
Le Fuding was kind of this one off publication that came out once a year for about 10 years, linked to different publications in France.
So first Nova, then Liberation, which is like a big newspaper in France, then the Nouvelle, and now it's been independently published for about the past 15 years.
Yeah.
And since then you've launched an app and your content is also available online, but you still continue to publish this guide in print once a year.