International Computer Magazine
Famous meat-mad chef thinks the future is vegan
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more vegan and veggie friendly. “We’ve already made some changes but these will increase each year. I’m not saying that I’m going to stop serving meat and fish, but maybe one day, who knows…” he said.
“The aim with my new book is to make a vegan feel that when they eat a main course it’s like having a steak – it’s not about serving a little salad with some nuts in.
“I want them to feel that we’ve really thought it through and serve them something that is substantial and delicious, and that they have the same experience as having a steak at one of my restaurants,” he added.
So far Mallmann has created a pair of vegan dishes that he’s “happy with” in terms of flavour and impact.
In 2014 revered French chef Alain Ducasse took the bold step of removing meat from the menu at his three Michelin-starred restaurant at Hotel Plaza Athenée in Paris. Instead of meat, the menu shines a light on fish, cereals and vegetables grown in the gardens of Versailles.
“The planet’s resources are rare, we must consume more ethically,” Ducasse said at the time of the announcement.
Courtesy - Laurenwills,(Journalist and Environmental Researcher and clubkindly org) |