I’m Adrien from Food In Paris, and I’ve been running a website for 7 years, about gastronomy in general. Of course, I’m also present on social media (on Instagram @adrienfoodinaparis and on Twitter). I give my opinion on the work of chefs in bistronomic and Michelin-starred gastronomic restaurants, and I report on openings, events and new products.
When I choose restaurants, I use my network, my informants, the journalists and influencers I know and whose opinions I value, and with whom I exchange and share. Thanks to them, I am sure I have the right information and will review a table that will suit my editorial line.
The most important thing is to tell a story. It’s very interesting to show what goes on behind the scenes, how things are done inside a restaurant, how the products arrive, how they are processed… Restaurateurs have two choices, they can post an “Insta-worthy” plate, or post a “traditional” plate and show what’s behind it: the staff, the products… In any case, it’s essential for restaurateurs to stay true to what they do and to their personality, as well as that of the chef. What I love about social media is that you’re free to be as crazy as you like.
Internet users’ main motivation is the desire to share with their community and with a close circle able to react. At their level, they also have relays and are not to be overlooked.