A passion 

for flavours

The 21st century marks a return to real flavours, authenticity, heritage vegetables, country produce, lost childhood tastes. In France, great chefs such as Joël Robuchon or Alain Passard are as interested in selecting their suppliers (breeders, poultry farmers, butchers, fishmongers, market gardeners, cheese makers, etc.) as in training their kitchen staff. In Italy, the Slow Food movement, which was created in 1986 in the Alba region by Carlo Petrini, also corresponded to this rediscovery of “eating well” and “quality products above all else”. Little by little, French restaurant dining reasserted itself and in 2010, the “gastronomic meal of the French” was even registered by UNESCO on the representative list of the intangible cultural heritage of humanity.