Sophie Menut Yovanovitch, editor in chief of the bimonthly "Cuisine et Vins de France", and Philippe Toinard, editor in chief of the quarterly "180 °", are the guests of the program "Culture Médias".
They explain to Philippe Vandel's microphone how their gastronomic press titles meet the new challenges of the sector.
INTERVIEW
New eating habits, a return to home-made, an attraction for local and seasonal products… The behavior of the French in the kitchen is changing.
And the press must follow.
Sophie Menut Yovanovitch, editor-in-chief of the bimonthly
Cuisine et Vins de France
and Philippe Toinard, editor-in-chief of the quarterly
180 °,
explain to Philippe Vandel's microphone in
Culture Médias
how their respective magazines are taking up this challenge.
The French took advantage of the confinements to increase the equipment of their kitchen, as noted by Phillipe Toinard in his latest editorial.
>> Find Philippe Vandel and Culture-Médias every day from 9 a.m. to 11 a.m. on Europe 1 as well as in replay and podcast here
In 2020, sales of bread machines have exploded by 82%, and 15% of French people now own one.
It's + 55% for coffee machines, + 47% for food processors, + 25% for fryers, and even + 7.5% for wine cabinets.
Changes that magazines take into account in the recipes and products they highlight in their pages.
A transfer to the Internet
"The first confinement made things a little more complicated anyway," points out Sophie Menut Yovanovitch of
Cuisine et Vins de France
.
"We're a magazine that produces all of its content, so we have to walk around, we have to go see chefs. Most of them were closed, it was a bit sad."
And the observation is even more bitter on the side of
180 °.
"
The booksellers were closed and it is our only way to be sold. We are not in the press stores", explains Philippe Toinard.
"Suddenly, we had a renewed interest via our website. People came to subscribe to be able to receive a magazine at home."
A transfer which also took place at
Cuisine et Vins de France.
"
We did live live with the chefs, we brought the cuisine even more to private homes", adds its editor-in-chief.
Get ahead to respect the seasons
But beyond the sanitary adaptations, the French have also been asking for recipes with seasonal products for several years. This is not an easy task for magazines, prepared several weeks or even several months before they reach their readers. "To be really in tune with the season, if we want to make a subject in the spring, we would have to shoot it in January and February," explains Sophie Menut Yovanovitch.
"I'm ashamed to go buy strawberries in January for my spring topic," she admits. "So our teams are cooking and photographing recipes for next year, with the right products at the right time and at the right price". "This is also what we do here: we produce a whole year in advance," agrees the editor of
180 °
.