Can you make gastronomy and ecology go together? A dozen international chefs who met in Copenhagen two years ago have set out precisely to ask this question, but also to give answers to it.
On the fringes of the world summit on global warming, they rose to the challenge of composing a meal based on local ingredients using as little energy as possible. Result: an unprecedented meal, uncooked, which took nothing away from the original taste of the products.
The experience of this crude cooking, almost “raw”, caused deep reflection on the future of our diet, and equally on our food. It also gave rise to a movement: Cook It Raw, which takes our chefs from destination to destination, close to the land, flavours and people.
Frioul, in Italy, then welcomed the “taste adventurers”. Then Lapland, where the challenge was even greater: it comprised, in effect, composing a unique meal based on products which were harvested, fished and hunted on the spot! A new adventure awaits them now in Japan. In mid-November they are going to touch down in Tokyo, before going on to Ishikawa prefecture on the east coast of Honshu. Nespresso, privileged partner of a movement which is close to these values, as humane as it is environmental, is once again on board.
