Where's the Boeuf?
Provoking a culinary controversy across France, a renowned Parisian chef, whose restaurant in the past has received a three-star rating from the Michelin guide, recently decided to slice meat out of his menu. The decision by Alain Passard is viewed as an oddity in a country where fine dining has always included fish, fowl, or beast; many consider the switch a betrayal to farmers, butchers, and other chefs. Passard said, “French cooking is modeled on meat, but I have given up eating meat, so I don’t want to go on cooking it.” His decision was influenced by concerns about mad cow disease in Europe.
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