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"Food is much more than just sustenance. Cooking means taking responsibility for and respecting our resources, our regional economies, the diversity of nature and other cultures and all the people who share this vision. Looking at food holistically can change a lot. Our eating habits affect the economy, the environment our social lives and our health. My desire as a chef is not only to delight my guests with my cooking, I also want to connect them with nature."

"Fresh fruits and vegetables are so tasty and yummy and defiantly the main pillar of a healthy and happy future."

"I grow vegetables and herbs by myself in my own fields around my restaurant. I can get many variety of them throughout the year. Seasonal vegetables are so delicious and have a lot of power. For me, harvesting is an inspiration of new dishes."

As culinary professionals, it is our privilege and duty to calibrate our community to the rhythm of the seasons. The rewards are numerous; health and joyful pleasure among them.

"Being able to work with organic and biodynamic vegetables and fruits, allows me to make a more conscious cooking together with a knowledge of Ayurvedic nutrition. Life on green food."

"Switching to a more plant-based diet, meaning more fruits and vegetables, helps refresh my body and mind. After all, it is not only healthier for me but also for the planet."