PARIS, FRANCE, DEC. 7 – Chef Francois Pasteau happily describes the ecological principles that rule his one-room bistro, Epi Dupin, in Paris’ Left Bank. No reflexive vegetarian, Pasteau included five kinds of meat in one recent menu: duck, whiting, cod, herring, hare, and beef. Yet, out of concern for the high carbon footprint of meat, and […]
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