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Bérangère Fagart and Olivier Roellinger, Chefs: "Today in Gastronomy, We Can No Longer Dissociate the Pleasure of Ethics"

Summary by Le Monde

Cooking good is not enough, it is necessary to cook well. In an interview at the "World", the two French chefs stress that the epicurean dimension of a good meal cannot be distinguished from new behaviours: concern for health, respect for the environment and employees, education...

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Bérangère Fagart and Olivier Roellinger, Chefs: "Today in Gastronomy, We Can No Longer Dissociate the Pleasure of Ethics"

6 days ago·Paris, France

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"There Is a Responsible, Humanist and Greedy Way": the Triple Starred Chef Olivier Roellinger Joins the Ifremer in a Sustainable Fishery

A generation of chefs have begun to embark on this journey and have set out on a path of gastronomy combined with a sustainable fishery. Their godfather of heart and cuisine is Breton chef Olivier Roellinger, co-creator of a contest in his name, where

6 days ago

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