Paolo Sari, the Michelin-starred chef of the organic Michelin-starred restaurant Elsa at Monte-Carlo Beach, has made it his mission.
In 5 sentences, I summarize his thoughts:
1-Being organic means doing things with love for nature, benefiting the client and the economy.
2-Contrary to what is commonly heard, it does not cost more.
3-Yes, certification is important.
4-However, chefs need to be more committed.
5-And the success of the organic approach depends on the consumer’s choice, who must say yes to health, respect for nature, and rediscover the desire to cook and have fun in the kitchen.
Agree? Disagree? Express yourself!
