The FoodalistAmélie Vincent Instagram Stats & Analytics

The FoodalistAmélie Vincent has 98.7K followers. Est. daily gain: - with an average of - posts/day. (Based on history)
Time Until	Date	Followers	Posts	Growth
Live	2025-09-30	98,656	1,878	—
Not enough data.

Date	Day	Followers	Δ	Posts	Δ
2025-09-29	Mon	98,656	-	1,878	-
Totals	-	-

Answer: ⭐️ Best Chefs Hunter 🎤 TV Host | Journalist | Projects | Cont.Creator 💡 Women & Next-Gen Empowerment 📚 150 Restaurants & Signature Dishes

Answer: The FoodalistAmélie Vincent has 98,656 followers on Instagram.

Answer: Engagement rate of The FoodalistAmélie Vincent's Instagram Account is 0.85%.

Answer: Average likes are about 837 per Instagram post.

Answer: Average comments are about 5 per post.

Answer: Instagram Id of The FoodalistAmélie Vincent is @thefoodalist.

Answer: Worth of an Instagram post on The FoodalistAmélie Vincent’s profile is $7 USD - $30 USD.

Answer: The FoodalistAmélie Vincent discusses Food on their Instagram.Top captions from recent popular posts:

No wonder why trippamilano and diegorossichef have become legendary over the past decade. Tucked away in the heart of Milan, Diego — originally from Verona and once a chef in Michelin-starred kitchens — set out to reinvent the trattoria as a space of culinary freedom, ethical choices, and pure expression. In 2015, he co-founded Trippa with Pietro Caroli, with the intention of bringing back the soul of Italian cuisine — unpretentious, grounded in tradition, yet radically alive. Offal and forgotten cuts took center stage. Zero-waste became a philosophy. And excellence became popular. The first time I walked in, I was with some of the greatest chefs in the world. Diego looked at me and said: “You’re late” (🫠) — and that we were more than expected. I was struck by his unapologetic honesty… so I begged. And he let us in. Years later, I’m still grateful I insisted. Why? Because Diego doesn’t seem to be from this planet. He’s a free spirit — uncompromising in his directness, and in his creative instinct. Every dish that leaves his kitchen carries a kind of intuitive, razor-sharp balance — often without him even tasting it. Take the now-iconic Vitello tonnato. Or the deceptively simple pasta with its buttery sauce. No tricks, no showing off — just the kind of plates that make you feel like you’ve touched the essence of Italian cuisine, at its most humble and profound. And then, the unexpected keeps coming: pig ears with artichoke, aubergines with tripes, garlic sprout and crispy chicken skin, heart and liver wrapped in lamb intestines, and snake beans “carbonara”… Fulgurant plates — the kind that make you think, feel, and smile, sometimes all at once. To me, that’s one of the unmistakable signs of true genius. Trippa, to this day, remains my most beloved Italian dining experience in Milan. A place where you feel at home, yet lucky to witness such a level of popular heritage elevated into something deeply soulful. #TrippaMilano #DiegoRossi #TheFoodalist #BestChefs #Milan
Maestro trippamilano diegorossichef — thank you for yet another unforgettable experience at your table. Of audacity, freedom, and truth: that’s the spirit of Trippa Milano. Here, Diego Rossi transforms humble cuts and forgotten recipes into culinary statements — challenging modernity, embracing creativity, and honouring Italian tradition all at once. His cuisine is stripped of pretence: bold in flavour, precise in technique, and guided entirely by instinct. Every dish speaks of markets and memory, of risk and restraint… the work of a chef who dares to cook with both his mind and his vision. Can’t wait to be back ❤️ Thanks to my dear friend jwengorovius for this beautiful shot, and to paolo_vizzari and little_meg_siu_meg for the — always — perfect company.
📍 The World’s 50 Best Restaurants 2025 — Live from theworlds50best’s celebration this year in Torino, Italy. More than ever, beyond the spotlight and the rankings, we are showing the world the core values that truly define our industry: sorority, fraternity, recognition, and a deep mutual respect that binds those who carry gastronomy as an act of care, meaning, and transmission. I had the privilege of sharing this moment with jessrosval — a chef of excellence, vision, and deep integrity. Originally from Canada, Jessica has spent the past eight years working alongside the incredible massimobottura and laratgilmore — first at restaurant_osteria_francescana, former No.1 on the list — and now leading the kitchen at algattoverdecasamarialuigia within casamarialuigia in Modena, which just entered the #100 theworlds50best at number 92. Through her restaurant and her social project rootsmodena — empowering women in need through cooking — Jessica embodies a new generation of cheffes: talented, committed, and impactful. She uplifts women in the industry, nurtures purpose-driven initiatives, and brings food back to its essence: a tool for transformation and connection. Because cooking is more than a plate, a taste, or a performance — It’s a way of expressing our shared humanity, and relating to others, hand in hand. Being here, surrounded by our beloved international community, reminds us that gastronomy is a universal language — one that honours diversity, builds bridges, and turns the act of cooking and eating into a genuine act of connection. ✨ Follow my stories live to discover the world’s most inspiring chefs and the food projects that are shaping the future of our industry. 🌱 ⸻ #Worlds50Best #WomenInFood #GastronomyWithPurpose #InclusiveKitchen #TheFoodalist #TheFoodalistAtThe50Best

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