Vegetarianism was a word that was not often used in the French language - very few people had a broad concept of what this diet contained.  However, in 2010, vegetarians, vegans and those who choose to eat organic produce only are well catered for.

There is an active vegetarian/organic/biodynamic movement in France and very good natural food stores and restaurants are now available in most reasonably sized towns.  Slow Food France was founded in Paris in 1989 and is very active today, agriculturally and ecologically, safeguarding biodiversity in our food and linking producers of excellent products to consumers.

Organic restaurant no. 1 in France is Nature et Saveur in Annécy. Laurence Salomon, both naturopath and chef,  creates intelligent and delicious dishes to encourage good health and wellbeing.
For example, classically, a savoury tart pastry would be made up of butter and cow’s milk and perhaps cheese.  Using olive oil and soya milk makes the pastry lighter and far more digestible.

Laurence uses goat’s milk in her cooking and cheeses which have been made with raw milk, particularly from small producers who make their own cheeses and use the milk directly from their flock. This is what makes excellent cheese. There is a whole world of difference between these cheeses and those commercially sold as ‘cheese’. A lot of the commercial cheeses are indigestible and many children are susceptible to having allergies as a result.

Biodynamic and organic wines are now being vinified to excellent standards and the flavours and body of many are outstanding. It is not unknown for vinifiers to become extremely ill through the use of sulphur and pesticides in growing the grapes and in making the wine. I know one who was hospitalised for a long time, has completely changed his philosophy of life and is now making only organic and biodynamic wines.  As a result, he is a much healthier and happier person.

Caroline Yuill

www.gourmetespionnage.com