We had the opportunity to interview Victoire Loup, the fascinating food journalist based between Paris and Los Angeles. Her unique approach to cuisine and her love for non-alcoholic cocktails captivated us. A true role model in the world of gastronomy!
Hello Victoire, could you introduce yourself in one sentence?
I am a food journalist, culinary consultant and cookbook author based between Paris and California.
Awesome! Living between Paris and Los Angeles must offer you a unique culinary diversity. How do these two cities influence your work and your approach to cooking?
It's a privilege to live between two cities, to find my rhythm between the energy of Paris and the calm of Los Angeles, the culture and traditions of France and the nature and innovation of California…
Do you see a difference in consumption between Paris and Los Angeles?
Absolutely. In France, we're loyal to our favorite spots, our neighborhood restaurants. We try new places, but we never forget our favorites. In Los Angeles, many people rush to new openings but prefer to make one-off visits rather than become regulars somewhere. Another difference is spontaneity! In Paris, you can just stroll through a neighborhood and find a good place on the corner. In Los Angeles, since everything is done by car, people book restaurants weeks in advance.
And what about drinks?
We consume much less alcohol than in France! First of all, it's not always easy to find good wine at a reasonable price. We're also greatly influenced by the fact that the city is huge, and you need a car to go out for dinner or to friends' houses. And finally, the "wellness" ethos is everywhere; people prefer to eat dinner early, drink less, go to bed at a reasonable hour (all the bars and clubs close at 2 a.m.), and go for a hike the next morning!
As a culinary consultant, you advise chefs and F&B brands. What are the main challenges these professionals face today, and how do you help them overcome them?
Before Covid, I assisted many French restaurants and chefs who wanted to set up shop in the United States. Today, these expansion projects are much less frequent, so I support chefs on editorial projects: writing cookbooks, press kits, menu development, copywriting…
We associate what we eat with what we drink so much that it's almost surprising to learn you don't drink much. Is it difficult to work in this field without drinking?
It was difficult when I started out ten years ago: finding my place in the United States as a food journalist while being a foreigner, a woman, young, and watching what I put in my body wasn't easy! But I've always stood by my choices, and the world has changed since then. Today, in California, it's trendy to be "no/low" (little or no alcohol), and there's such a buzz in the non-alcoholic beverage industry!
The recipes/remedies for after-party meals in your book seem very original. How did you develop these recipes for the day after a party?
My book, Cuites, is the brilliant idea of my friends and co-publishers, Human Humans. I then interviewed 60 chefs to gather their stories of nights out with too much alcohol and the dishes that saved them the next morning. Meilleur Ouvrier de France (Best Craftsmen of France), Michelin-starred chefs, and the coolest cooks in France share their favorite recipes: Giovanni Passerini's spaghetti di mezzanotte, Jody Williams' croque-monsieur, Philippe Conticini's hangover tart, and Greg Marchand's bacon and egg muffin... My own recipe isn't in the book, but it's a red lentil dahl with lots of fresh ginger: I make it every year on December 31st to ease the morning after!
What do you recommend for an aperitif?
When I have a drink at home, I choose a good Burgundy or a mezcal margarita, often replacing the lime juice with yuzu juice. But since I usually go for non-alcoholic, I always keep cans of Ghia at home, a booze-free Spritz brand created by a French friend in Los Angeles. And when I'm at my parents' house in the South of France, I open a bottle of Osco on the terrace, in a whiskey glass with a large ice cube, like the ones mixologists use.
If you're offered a non-alcoholic cocktail , what do you order?
I avoid sugar in non-alcoholic cocktails! Anything but bottled fruit juice or a virgin colada. A glass of sparkling water with a splash of ginger or yuzu is more than enough for me, unless the establishment offers mocktails or non-alcoholic aperitifs from my favorite brands.
A place where you'd like to share a glass of OSCO?
This summer in Port Cros, with all our friends, at the time when the sun sets.
Are you more of a bistro or a gastropub person?
I usually go to a bistro on a daily basis, but I love unpretentious Michelin-starred restaurants.
An address worth discovering, what's your little Parisian HQ?
In Paris, I live in the 7th arrondissement, which unfortunately isn't exactly teeming with new restaurants. Most of the time, I'm crossing the city to see friends or clients. But on every trip, my husband and I find time for a romantic dinner at Cinq Mars on rue de Verneuil, not far from our place.
And in Los Angeles?
Gjusta in the Venice district, without hesitation. For breakfast, a quick lunch, or dinner al fresco… My favorite spot since I moved here almost ten years ago.
What's new with you? Any new projects coming up?
This year I mainly have consulting and writing assignments; I have chosen not to do event planning or other books in order to keep time for several personal projects!