Meat-free meat

This article was published in French in this month edition of the Cahiers de Nutrition et de Diététique, and is available on my French blog here. The enthusiasm of food industries for alternative sources of protein does not belittle. The overall cost of animal proteins is often denounced, whether evaluated in environmental terms (carbon footprint), nutritional value…

A pledge for ethical food marketing

Since we arrived in California, I have discovered the American way of marketing food. And I am amazed by what I see: nutrition is everywhere. From Mushroom being “superfood” thanks to their amount of vitamin D, to Kale which is the new smart food even if I find it bitter and coarse. But the greatest…

Mission: Impossible Burger

First I was surprised by the crunchy and juicy “meat”, the slightly fibrous taste, like a real burger. The first bites were delicious. And then, a slight “iron” aftertaste, which has temporized a bit my enthusiasm … Could I have felt this had I not known that it was not meat? I would not swear it….

A gastronome in California

Six months ago we arrived in America. What a change! I was afraid of not finding “good products”, I could not have been more wrong: California must be one of the regions in the world where one finds the most beautiful fruits, the most tasty vegetables. On the other hand, I realized how much gastronomy shapes…