Beyond the widely recognized conventional meaning that defines plant-based gastronomy as a cuisine excluding the use of animal-derived products, there are many other definitions that complement this approach in an intellectual and philosophical way.
Plant-based gastronomy encompasses various characteristics that make it a new way of living.
A contemporary cuisine
Gastronomy has always evolved in response to social changes. Prominent figures in the culinary world have contributed to history by bringing their ideas and expertise to enhance culinary practices.
Antonin Carême, Auguste Escoffier, Jean Anthelme Brillat-Savarin, and more recently Paul Bocuse, Joël Robuchon, Alain Passard, Alain Ducasse… are among those who have pushed the boundaries of French cuisine, introducing new methods and deeply transforming the world of gastronomy.
From the invention of “La Toque Blanche”, the creation of the “Brigade” system, to the authoring of culinary books and the emergence of cooking and pastry shows, French gastronomy has become increasingly organized and aligned with its times.
Plant-based gastronomy is a cuisine that reflects its era, adapting to the world’s changes and providing solutions to current challenges.
Today, there is a widespread awareness regarding the environment, health, ethics, and social aspects, prompting people to question their food habits. In the culinary world, chefs are becoming more attentive to these challenges and strive to develop new skills to bring a continuously contemporary highlight to their cuisine.
A modern and innovative cuisine
For many chefs, plant-based cuisine offers the opportunity to unbuild the basics and rethink the way menus are created. It’s a chance to explore new territories starting from a blank canvas to develop fresh ideas. With its strong values, plant-based cuisine is expressed on the plate through the invention of new solutions.
Indeed, this cuisine demands great creativity from chefs. Above all, it’s an opportunity for them to showcase their talents.
Numerous brands are emerging to streamline the work of professionals by creating innovative solutions for crafting modern and unique dishes. Substituting certain ingredients that are no longer suitable for a part of the population has become a real challenge to overcome. Meeting these new expectations leads chefs to reconsider their cooking methods.
This new approach also necessitates a different way of communication. Social media opens the doors to knowledge on numerous social topics and allows professionals to showcase their work while attracting different types of clientèle.
Communicating one’s work within the plant-based realm is thus a form of innovation that emphasizes a key topic, helping guide the food transition as part of an underlying movement and conveying impactful messages.
A gourmet and elegant cuisine
Some people view it as vegetable-centric cuisine that elevates the products of orchards and gardens. Traditionally seen as a side dish, vegetables take the lead, positioned at the heart of the dish. Paired with grains, legumes, seeds, herbs or seaweed, vegetables can be prepared and embellished in various ways, revealing their flavors endlessly.
Plant-based cuisine allows for the exploration of the entire plant kingdom and goes beyond current knowledge. It enriches the palette of colors, tastes and textures, inviting new gustatory and aesthetic experiences.
It becomes gourmet and elegant when professionals employ their technical skills and expertise to craft sophisticated dishes, showcasing the plant-based elements throughout their menu.
A Healthy Cuisine
Plant-based gastronomy is, of course, a health-oriented cuisine, as it seeks out nature’s products that contain all the nutrients our bodies need. Unprocessed, local, and seasonal natural products from organic farming have the advantage of preserving nutritional values, ideal for maintaining a good health.
Whether in cooking or pastry, chefs face the challenge of sourcing the best products in a ‘from farm to plate’ approach, enabling us to benefit from the nutrients offered by carefully-selected ingredients.
In a time when health issues related to diet are being highlighted, consumers are also seeking reliable information to guide their eating habits. Transparency has become essential, as well as attention to ingredient quality.
Plant-based cuisine caters to the demand of individuals seeking to lighten and balance their meals. It also provides solutions to issues related to food intolerances and allergies by sourcing suitable ingredients for this customer profile.
A sustainable and responsible cuisine
Incorporating plant-based elements into meals allows for a more natural adherence to seasonal cycles. By following the rhythms of nature, everything becomes simpler and logical.
Plant-based cuisine also facilitates waste reduction through composting or reutilization of certain parts of the ingredients.
This culinary approach creates a virtuous cycle for the planet, inherently promoting a sustainable practice.
When chefs are asked about their definition of plant-based gastronomy, each has his own perspective, resulting in diverse answers depending on who is interpreting it. However, the common thread among all, is the environmental respect. With the strong belief that cuisine can be a catalyst for a paradigm shift, culinary professionals have a potent role in guiding us through this transformation.
On the other hand, consumers can seek information, discuss with experts and gradually adopt new habits, so that together we can shape the future of food.
In this way, each individual becomes accountable and contributes to the creation of a more virtuous future for the well-being of future generations.
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