Alain Ducasse on the connectedness of every participant to the final product

Re:Alain Ducasse on the connectedness of every participant t... by selmnoo on Friday November 14, 2014 @10:46AM (#8607642)

> He introduces a cuisine of naturality, which revolves around three elements: fish, cereals and vegetables.

More cereals, vegetables, fruits, less fat, sugar, salt and animal proteins sounds great. Not sure about fish. I encourage everyone to watch Mission Blue (it's on netflix), a documentary about what overfishing is doing. Oceanographer Sylvia Earle who's perhaps the most knowledgeable person about large water bodies suggests we pretty much cut it out.

[1]: http://ideas.ted.com/2014/08/20/should-you-stop-eating-fish-...

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Re:Alain Ducasse on the connectedness of every participant t... by lg on Friday November 14, 2014 @11:08AM (#8607795)

i eat sardines a couple times a week. they and other low-food-chain fish are apparently overpopulating the oceans right now due to overfishing of predators, which is having bad knock-on effects on zooplankton.

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Re:Alain Ducasse on the connectedness of every participant t... by arh68 on Friday November 14, 2014 @12:53PM (#8608427)

How do you eat them? With pasta, bagels, crackers? I don't even know what sauce to put on them.

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Re:Alain Ducasse on the connectedness of every participant t... by lg on Friday November 14, 2014 @01:17PM (#8608571)

Not much, lay them on a couple pieces of wasa bread drizzled in yellow mustard, makes a good quick breakfast.

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Re:Alain Ducasse on the connectedness of every participant t... by steve-benjamins on Friday November 14, 2014 @11:02AM (#8607753)

Did you watch the video? The fish is sustainably caught (only straight nets, single line).

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Re:Alain Ducasse on the connectedness of every participant t... by quesera on Friday November 14, 2014 @11:24AM (#8607886)

Sustainable resource harvest is a good thing, but isn't truly sustainable if the same resource is being harvested unsustainably by others.

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Re:Alain Ducasse on the connectedness of every participant t... by julienmarie on Friday November 14, 2014 @11:41AM (#8608016)

Fishing regulations are quite strong in France and are getting stronger and stronger. Public opinion is really sensitive to the topic ( as well as food quality in general - to eat local, organic, etc...). Also most of the fishes served in three stars restaurant are the ones that are less subject to mass fishing ( for multiple reasons, differentiation being an important one – that's why you will never see any salmon in a three star restaurant in France )

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Re:Alain Ducasse on the connectedness of every participant t... by Ygg2 on Friday November 14, 2014 @12:29PM (#8608308)

> any salmon in a three star restaurant in France )

What about salmon farmed in private fisheries?

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