Chefs around the world tremble with excitement when a Michelin inspector enters their restaurant. Created by two French brothers at the beginning of the 20th century, the guide's hard-earned stars (one, two or three) have become the most coveted accolade in haute cuisine restaurants.
In addition to the star, a new symbol has been added to the guide this year, a green clover. It promotes sustainable gastronomy and is awarded to restaurants that take responsibility for the preservation of food resources and biodiversity. The guides also take into account if an establishment uses renewable energy sources.
The decision to introduce the green clover in 2020 comes as Michelin inspectors around the world are becoming increasingly aware of chefs who are making a serious effort to ensure that as many of their kitchens are working in a sustainable way.
The permaculture gardens at the three Michelin-starred Mirazur restaurant in the south of France were among the first to attract the attention of Michael the Judge. Chef David Toutain's collaboration with eco-conscious producers and artisanal suppliers quickly became a model, as did Chef Bertrand Grébaut's strategy of recycling organic waste at his one-star restaurant Septime in Paris.
More than fifty restaurants have so far been awarded the green clover in the latest edition of the Michelin Guide to France, most recently Loam in Ireland, which has one star and is headlined by chef Enda McEvoy.
„In the face of constantly changing food preparation, sourcing and waste management procedures, chefs are trying to improve their methods,” explains Gwendal Poullennec, International Director of the Michelin Guide. „These initiatives combine the best of our ancestors” knowledge with the creativity and innovation of today's chefs, who never run out of ideas. Our aim is to spread these ideas as widely as possible, which is why we are putting the spotlight on them, to raise awareness of this sector and its green potential among consumers and humanity as a whole."
(source: euroanews.com)
