Christmas: when the feast must adapt to new eating habits

Christmas: when the feast must adapt to new eating habits

Before, at Christmas, it was simple. On the menu was turkey. Truffled, stuffed, roasted, it was essential. But today, in the age of gluten-free and vegan, menus sometimes undergo a serious facelift. In a traditional brasserie in Amiens (Somme), we tried the vegan Christmas meal with no animal products. A vegetable Picardy string for the chef after 40 years in the kitchen, it’s a revolution. “It’s the first time I’ve made totally vegan dishes. A pancake without butter, without egg, I don’t know how it will react when I put it in the pan”explains Pascal, the chef of the Amiens bistro.

A one-night experience that meets a demand. A Parisian store, for example, offers a 100% plant-based Christmas basket. Here, foie gras becomes joy fat, made from cashew nuts. There is also seaweed caviar, or cheese, in other words vegetable cheese. In this shop, the party can therefore be vegan. But foie gras, the real thing, still has a bright future ahead of it since barely 2% of French people say they are vegetarians or vegans.

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