Victoire Loup

Victoire Loup
Nationality	French
Education	UCL, SciencesPo
Occupation	Food writer

Victoire Loup is a food critic, culinary consultant, and cookbook author. She is the former marketing director of Le Fooding, and lives between Paris and Los Angeles where she advises chefs and F&B brands.^[1]

Biography[]

Born in Cannes in a family of perfumers,^[2] Victoire Loup grew up in Paris and began her studies in England.^[3] During her Masters at SciencesPo, she did an internship at Le Fooding and became their marketing director the following year.^[4][5] She worked on events in Paris and New York City with chefs such as Yotam Ottolenghi, Alain Passard, Cyril Lignac, Enrique Olvera, Christina Tosi… In 2015, she moved to California^[6] while keeping her position at Le Fooding, and continued writing restaurant reviews in France and the United States.^[7] She appeared as a guest judge on Gordon Ramsay’s 24 Hours to Hell and Back and Viceland’s Bong Appetit. With her consulting agency In The Loup, she advises chefs and brands such as Ludo Lefebvre,^[8][9] Pommery, Poilâne, Mokonuts, Cartier, or Airbnb.^[10] In December 2021, Victoire Loup was named "cookbook author of the year" by French magazine Konbini.^[11]

Books[]

Published after the 2020 lockdown,^[12] À La Maison compiles 60 recipes anecdotes which reveal the culinary intimacy of world-famous chefs^[13] such as Pierre Gagnaire, Anne-Sophie Pic, Christophe Michalak, or Pierre Hermé. 100% of the sales profits from À La Maison are donated to the Paris-based charity Ernest,^[14] which distributes produce baskets to families in need.^[15]

Cuites, based on an original idea by Human Humans and chef Arnaud Jourdan,^[16] lifts the veil on hangover recipes by the most famous chefs in France:^[17] Philippe Conticini, Alexia Duchêne, Juan Arbelaez, Michel Roth, etc. 60 MOF, Michelin-starred chefs, and bistronomy cooks tell the story of a particular evening and the dish that saved them the morning after.^[18]

Chaud, the third opus with Human Humans, features the recipes which 60 chefs prepare to seduce someone: César Troisgros, Chloé Charles, Mory Sacko, Manon Fleury… Parity is strictly respected and the book shares personal anecdotes where each chef reveals the story behind their dish.^[19]

Régalades, Victoire Loup’s first cookbook with Hachette Cuisine, lists the 500 best ingredients on the planet. For each one, the book describes its history, what makes it unique, and how to cook it, with advice and recipes from numerous famous chefs.

In October 2021, Human Humans announced that Victoire Loup’s cookbooks would now be copublished jointly with Hachette. Chaud inaugurates this capsule collection, and new editions of À la Maison as well as Cuites will be added to Hachette Cuisine’s catalog.^[20]

Miscellaneous work[]

On top of her books, Victoire Loup also publishes the newsletter Mess with journalist Mina Soundiram.^[21]

In January 2022, Victoire Loup recorded the masterclass How to become a food critic for the platform Majelan.^[22]

Each year, she writes for Le Fooding as well as the Michelin Guide Magazine.

Bibliography[]

• À La Maison - 60 recettes de chefs au foyer, Human Humans, 2020 (ISBN 201716853X)
• Cuites - 60 recettes faciles pour lendemains difficiles, Human Humans, 2020 (ISBN 2017168521)
• Régalades - 500 produits d'exception à se faire livrer chez soi, Hachette Cuisine, 2021 (ISBN 2019460394)
• Chaud - 60 recettes pour séduire aux fourneaux, Human Humans et Hachette Cuisine, 2021 (ISBN 2017168505)

Notes and references[]