This past weekend, New York's foodies indulged in a bit of Parisian guiltless gastro-flirtation -- an affair without the air fare, if you will.

Le Fooding, a Parisian collective that aims to free fine-dining from stuffiness, set up camp in Queen's P.S. 1 Contemporary Art Center. Their inaugural event, Le Fooding D'Amour, brought together twelve star chefs from New York and Paris, including Wylie Dusfresne, David Chang and Daniel Boulud.

Over 1000 people attended each night, to nibble on Chang's bo ssam (adapted from Momofuku Ssam bar) and Dusfresne's grilled chicken necks. A stand-out of the night was Diner chef Sean Rembold's fried corn with scallop butter.

Amid the French cheese, the French wine, and the French Champagne, there was the unmistakable sound of Gallic accents peppering the air. And yet, few could agree on whom could claim success for the party, the free-spirited French or the street-food savvy New Yorkers.

"It's such a real French atmosphere," P.S. 1's director of operation and exhibitions Antoine Guerrero says. Part of the magic was "having someone who enjoyed cooking for someone who enjoys tasting and eating. You need both parts to function well."

"It's not French in the cliche way," co-organizer Anna Polonksy says. "I'm happy people think it's French but I think French people here think it's really New Yorker. So I guess we managed to do what we wanted to do: a perfect mix and reunion of both."