Alain Ducasse vegetarian? Is haute cuisine heading towards the vegetarian turn? It seems that France is taking some steps forward. The famous French chef Alain Ducasse would have decided to say enough to foie gras and tartare. In the menu of the luxury Parisian restaurant Plaza Athenese we expect a reduction in meat dishes and an increase in vegetarian options.
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THEhaute cuisine goes towards the vegetarian turn? It seems that France is taking some steps forward. Even the famous French chef Alain Ducasse he would have decided to say enough to foie gras and tartare. On the menu of the Parisian luxury restaurant Athenese Square we therefore expect a reduction in meat dishes and an increase in vegetarian and vegan proposals.
Alain Ducasse would begin to some reflections on reduction of meat consumption, given that in his opinion it is necessary to consume in a more ethical, fair and inclusive way. At the moment the preferences for his menu would go to cereals and vegetables, preferably organic and zero kilometers, as well as "poor" fish.
Therefore, we cannot speak of a real vegetarian choice for Alain Ducasse, given the presence of the fish on the menu, as some newspapers have done incorrectly, but we can certainly hope forbeginning of a change. Foie gras has been at the heart of French haute cuisine for decades. It may be thought that other restaurants may deem it appropriate to follow the same line indicated by one of the world's leading chefs.
Ducasse understood the importance of reduce animal proteins to be taken with food and to choose natural ingredients in the kitchen. The French chef would also have decided to reduce the use of butter and cream for cooking and seasoning, as well as to introduce vegetable juices into the menu. As it turns out, sweets will get lighter too.
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In the haute cuisine menu they will still be present typical dishes of French cuisine, perhaps in a revised version, but it seems that foie gras will only be a distant memory. And we hope the same principle applies to any other type of meat and gradually also to fish, perhaps initially with the proposal of alternative menus suitable for vegetarians and vegans.
Marta Albè
Photo source: lucullus.com
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