Yummy News, Articles & Videos
Want to keep updated on the latest news of delicious meat-free meals and adorable animals? Check out this section for interesting daily happenings and articles that will melt your tummy (and heart too).

You can also follow our Facebook Page or Twitter for more news and updates.
Michelin-starred Chef Takes Meat Off the Menu
by KindMeal.my, 23 December 2015
Michelin-starred Chef Takes Meat Off the Menu

He may be the king of French haute cuisine with 33 Michelin stars to his name, but that has not stopped superchef Alain Ducasse from taking the decidedly un-Gallic decision to remove meat and cream from the menu of his famous Paris restaurant in the name of 'naturalness'.

The internationally-celebrated French chef has announced that his three-star restaurant at the Plaza Athénée Hotel will reopen on Monday with dishes centred on fish, vegetables and organic cereals.

He said that the decision to opt for lighter, vegetarian-style cuisine was because he believes people should conserve the planet's precious resources. "The planet's resources are rare, we must consume more ethically and equitably," Mr Ducasse told AFP.
Dishes will include black rice cooked in the oven with shellfish, calamari and octopus; Mediterranean monkfish mixed with bulgar and quinoa with shellfish. Cream is missing from the new menu and sugar will be used as sparingly as possible, according to the chef.

Mr Ducasse is the head of more than twenty restaurants worldwide, including three with three Michelin stars that bear his name.

"My obsession is to remove sugar,'" he said, adding that desserts will also be revolutionised. "People ask us for cream or caramel with chocolate," he said, adding that he would not give in to such requests "otherwise it's just globalisation. We all eat the same fat and the same sweets," he said.

Ducasse also insisted that he would use "humbler" types of fish because they often posed more of a challenge than higher-class fare. Comparing a sardine to the more prestigious turbot, he said that cooking the former required almost "surgical skills".
"The humbler the product, the more attention it demands," he said. "In this case it's 15 per cent sardine and 85 per cent work."

Most of the organic cereals and vegetables served at the restaurant, which reopens on Monday, will be grown in the gardens of the Palace of Versailles, built by France's 'Sun King' Louis XIV.

Alas, as we are based in Asia, http://KindMeal.my cannot sign up the Restaurant Plaza Athénée as a partner, but we can offer you some superb promotions on natural, meat-free dining here in Malaysia.

Source: http://goo.gl/ofd90A « Back To Articles