In Rungis, in full swing as Christmas approaches, you won’t find Yann Berson’s foie gras at the poultry market. And for good reason, this product which is the pride of the manager of Dispere, a wholesaler for delicatessens, is 100% vegetable: “I think I tasted everything on the market and the first time I tasted La Bonne Foi, I said ‘Wow! “We are really close to foie gras, says the trader who has been in the Ile-de-France market for 43 years. People who don’t want to eat foie gras can have a product that tastes good and has that animal touch of foie gras. “
>> Vegetable or in vitro: what are the alternatives to foie gras worth?
Organic cashew nuts, infusion of mushrooms, spices and alcohol, the vegetable terrine is not given: more than 15 euros for 150 g.
A little further on, Florence Hardy, patron of the Maison Médelys, also promises a festive table without an ounce of animal protein: “Salmon eggs without salmon, caviar without caviar, 100% vegetable, these are seaweed. Meat substitutes in chicken taste, in pork taste, they are pea protein. Products made with substitutes for egg and vegetable drinks that can be used on a lot of recipe bases “.
Médelys poster 1 500 plant references for restaurateurs and caterers. Not everyone is ready to put vegan dishes on their menu yet. “To make progress on these types of consumption, you may need to compare less, that’s something else. I often say: ‘when I have fish in a restaurant, I don’t compare to meat’. Without trying to compare, Fransom Pasteau, the former chef of the restaurant l’Épi Dupin in Paris does not fall under the spell.
“It’s successful as a vegan alternative. Now … I’m not going to buy myself this for Christmas.”
François Pasteau, former head of Epi Dupinto franceinfo
For meatless dishes, François Pasteau simply prefers to go to the vegetable pavilion: “It’s cabbage season. You finely slice a Pontoise cabbage (an old variety), you brown it in olive oil, you add dried fruits in it, dried apricots, dried figs. A little bit. of walnuts or almonds. Two pot shots, and that can make a festive menu that is accessible to everyone, it’s not expensive. “
Vegan products for the holidays? Report by Sophie Auvigne
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