PLAY | DINING
restaurant Atelier Crenn , later removing it from all her restaurants . Though she too does still serve seafood .
Instead , she is partnering with foodtech Upside Foods to offer cultured chicken to diners – due to its relative sustainability and delicious appearance , aroma , and flavour .
“ The pandemic is going to allow us to change the food system , and the food system needs to change ,” Dominique says . “ We need consumers to understand that it ’ s not about instant gratification ; they need to understand the consequences of their actions . They need to understand where products come from and support their own community .”
Gauthier Soho ’ s plant-forward experimentation began well ahead of the plant-based food trend . The London-located restaurant , which secured a Michelin star within just a year after opening , switched to veganism in 2015 following a PETA campaign exposed the cruelty and exploitation behind the animal meat industry .
French chef Alexis Gauthier reinvented all his classic French dishes to make them entirely plant-based , even Fois Gras . Once selling 20kg of Fois Gras a week , the chef has since pioneered ‘ faux gras ’, an ethical alternative ( think lentils , walnuts , mushrooms , and cognac ) to the
“ The current food system is simply not sustainable , in so many ways ”
Daniel Humm Chef-owner of three Michelin-star Eleven Madison Park , New York City
Kle , Zurich
86 January 2023