{"id":3251,"date":"2021-04-14T18:17:41","date_gmt":"2021-04-14T18:17:41","guid":{"rendered":"https:\/\/www.justinegrosset.com\/?p=3251"},"modified":"2024-09-18T16:37:35","modified_gmt":"2024-09-18T16:37:35","slug":"gastronomy4","status":"publish","type":"post","link":"https:\/\/www.justinegrosset.com\/en\/gastronomy4\/","title":{"rendered":"Une Gastronomie Enracin\u00e9e et Engag\u00e9e \u2013 L\u2019humain comme Ingr\u00e9dient Principal"},"content":{"rendered":"

Gastronomy with roots and commitment<\/h1>\n

People as the main ingredient<\/h2>\n

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Under the bell, a transparent plate?<\/strong><\/h3>\n

Long in the shadows\u00a0the kitchen takes center stage today<\/strong>. In the 19th century,\u00a0Grimod de la Reyni\u00e8re\u00a0<\/strong>referred to a \u00abFood art<\/em>\u00bbwhile admitting\u00a0the opacity and lack of recognition of this environment<\/strong>\u00a0stating: \u00abit's not the case with this art as with all the others; those who stand out the most are barely known.<\/em>\u00bb. This mentality has long persisted, with CAP cuisine and hotel schools considered second-rate. Since then, the publication of chefs' recipe books and the\u00a0popular success of cooking shows\u00a0<\/strong>such as Top Chef or Masterchef have helped to make\u00a0break the anonymity of chefs and promote the culinary professions<\/strong>\u00a0and professional reconversions are exploding.<\/p>\n

This\u00a0recognition of culinary skills<\/strong>, in every sense of the word, gives rise to a vast body of literature every year, and Grimod de la Reyni\u00e8re is responsible for the forerunner of our own\u00a0gastronomic guides<\/strong>\u00a0:\u00a0l'almanach des gourmands<\/em>. For the next 9 years, the periodical would feature \u00abnutritious strolls through Paris neighbourhoods<\/em>\u00bb. The book illustrates\u00a0the emergence and popularity of restaurants<\/strong>\u00a0(the first opened in Paris in 1765) and\u00a0inaugurates<\/strong>\u00a0food journalism<\/strong>.<\/p>\n

Although sometimes disputed, the success of the famous red and green guides remains. If the initiative seems late in coming, the\u00a0Michelin Guide<\/strong><\/a> inaugurated in 2020 a\u00a0new pictogram for sustainable gastronomy<\/strong>\u00a0:\u00a0the green star<\/strong>.\u00a0From procurement to waste management, the entire production cycle is taken into account<\/strong>. This\u00a0committed, conscientious cuisine that embraces innovation without denying tradition<\/strong>. 82 tables were included in this first sustainable selection, including\u00a0Le Clos des Sens<\/a>\u00a0directed by\u00a0Laurent Petit<\/strong>\u00a0in Annecy or the 3-star\u00a0Mauro Colagreco\u00a0<\/strong>perched on a hillside above Menton. Visit\u00a0Mirazur<\/a>\u00a0is also the\u00a01st certified zero-plastic restaurant in the world<\/strong>.<\/p>\n

On the subject of plastics, the\u00a0Ellen MacArthur Foundation<\/a>\u00a0is edifying.\u00a08 million tonnes of plastic waste reach marine ecosystems every year<\/strong>\u00a0(the equivalent of a garbage truck being unloaded at sea every minute).\u00a0Our oceans now contain over 150 million tonnes of plastic<\/strong>. At this rate,\u00a0by 2050, the weight of plastic waste will surpass that of fish.<\/strong>\u00a0Ingested by marine organisms, plankton and fish (and therefore by humans),\u00a0micro plastics<\/strong>\u00a0(contained mainly in the synthetic fibers of our clothing) and chemical substances such as mercury.\u00a0participate in our own poisoning<\/strong>.<\/p>\n

Few, however, go as far as\u00a0Christophe Aribert<\/strong>. Based in Uriage, the\u00a0two-star chef<\/strong>\u00a0and\u00a0awarded Michelin green star<\/strong>\u00a0has made its Maison Aribert a unique example of sustainable and committed gastronomy<\/strong>. The tasting experience encourages\u00a0return to oneself as a reconnection with nature\u00a0<\/strong>and extends from the guest room to the holistic therapeutic treatments offered in this enchanting setting.<\/p>\n

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Christophe Aribert \u00a9 Maison Aribert<\/figcaption><\/figure>\n

Bringing brigades and producers out of the shadows\u00a0<\/strong>is a social issue,\u00a0transparency<\/strong>\u00a0is another. In France and abroad, every region has its own\u00a0specialties<\/strong>, standards of his\u00a0cultural identity<\/strong>.\u00a0AOC<\/strong>,\u00a0PDO<\/strong>\u00a0and\u00a0labels<\/strong>to protect these delicacies, which are an integral part of our local heritage. Now, more than ever, in the light of numerous health scandals, the question of\u00a0the challenge of food security<\/strong>\u00a0exacerbated by the COVID 19 crisis: it's high time to guarantee\u00a0traceability of our food<\/strong>\u00a0as\u00a0demonstrate its environmental footprint<\/strong>.<\/p>\n

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If the\u00a0vegetarian diet<\/strong>\u00a0is winning over more and more enthusiasts for\u00a0for dietary or ecological reasons<\/strong>, meat lovers are putting up a fight. Meat, the object of desire, is sold in butcher's shops that have nothing to envy the finest houses of luxury and the\u00a0gourmets<\/strong>\u00a0talk about\u00a0marble<\/em>\u00a0a\u00a0Kobe beef<\/strong>\u00a0(selling for between 200 and 500 euros a kilo), a\u00a0Wagyu beef<\/strong>\u00a0or a\u00a0Galician blonde<\/strong>\u00a0with the same rapture as gemologists in front of a precious stone. These\u00a0meats of carefully controlled origin and quality<\/strong>\u00a0are meticulously monitored from rearing to slaughter.<\/p>\n

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