They do not follow the fashionable rules of posh, ego-driven star-chefdom. Instead, they are committed to Earth-friendly cuisine. Around the world, for the first time in history, chefs and restaurateurs are seeking concrete solutions to help shape the future of our food. With a responsible, original approach, they strive to express their ecosystem into their food as truthfully as they can.
Their commitment is based on a simple principle : being aware of the path each ingredient goes through before it ends up in their kitchen. Knowing where and how it was produced, and naturally how to prepare it the best possible way for the joy of their guests. Eating local and seasonal is an age-old principle which transcends places and climates. The new eco-conscious style of gastronomy.
Dai Jiangjun in the Zhejiang Chinese mountains. Serving the future on a plate, and happiness as a side dish.