This article aims to further our understanding of food well-being and to propose a conceptual model based on the immersive experience of flow (Csikszentmihalhyi,1990). A qualitative study based on subjective personal introspection methods (or autoethnography) (Holbrook, 1995) combining a series of 27 interviews and a collection of 14 photographs and stories, shows that food well-being feeling emerges in flow experience