Alain Passard: "We can no longer make cooking without integrating the concept of respect for nature" | EUROtoday

For years already, many cooks have favored seasonal merchandise, brief circuits and suppliers who’ve a reasoned agriculture to restrict their affect on nature, which gives them with uncooked supplies to the very foundation of their exercise. Some banish crimson meat deemed too polluting, and a few go even a lot additional like chef Alain Passard, three -star in three many years for his restaurant L’Arpège de la rue de Varenne in Paris, the place the cardboard is now 99% vegetable. He explains his strategy to us in “At the heart of the info”.
https://www.france24.com/fr/%C3%A9missions/au-c%C5%93ur-de-l-info-l-invit%C3%A9/20250921-alain-passard-on-ne-peut-plus-faire-de-la-cuisine-sans-y-int%C3%A9grer-la-notion-de-respect-de-la-nature