I learned the importance of using beautiful fresh produce in my first job as a cook, under François Pasteau, chef at L'Épi Dupin. Pasteau is the pioneer of environmentally responsible gastronomy in Paris. Today, I want to share these values with the people I work with and make cooking accessible to everyone, even those who wouldn't naturally approach it.
Utilizing 100% of the produce we consume means showing respect to the men and regions that surround us. By purchasing goods from artisans, we help sustain a line of trade that is slowly disappearing. By creating as little waste as possible, we respect our planet and its resources.