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02:41
French chef makes gastronomy become "green"
STORY: French chef makes gastronomy become "green"
SHOOTING TIME: Nov. 23, 2023
DATELINE: Nov. 28, 2023
LENGTH: 00:02:41
LOCATION: GRENOBLE, France
CATEGORY: CULTURE
SHOTLIST:
1. various of Christophe Aribert's restaurant
2. SOUNDBITE 1 (French): CHRISTOPHE ARIBERT, Two Michelin star chef
3. various of restaurant kitchen
4. SOUNDBITE 2 (French): CHRISTOPHE ARIBERT, Two Michelin star chef
5. various of Aribert picking wild plants in the forest
6. SOUNDBITE 3 (French): CHRISTOPHE ARIBERT, Two Michelin star chef
7. various of Aribert picking wild plants in the forest
8. SOUNDBITE 4 (French): CHRISTOPHE ARIBERT, Two Michelin star chef
9. various of plant-based cooking classes
STORYLINE:
Christophe Aribert is a pioneer in eco-friendly cuisine. His restaurant in Saint-Martin d'Uriage in southeastern France mainly provides local ingredients with no air conditioning and minimal use of plastic packaging.
All his efforts earned the award of Green Star from Michelin Guide two years ago, which is set for the most environmentally friendly restaurant around the world.
SOUNDBITE 1 (French): CHRISTOPHE ARIBERT, Two Michelin star chef
"All the details we worked on waste treatment, our gardens, all our commitments are rewarded and that's great."
His menu features regional specialties like Vercors trout and locally sourced poultry.
SOUNDBITE 2 (French): CHRISTOPHE ARIBERT, Two Michelin star chef
"Lobster, scallops, we leave that to our Breton friends who do it very well. We work with Vercors trout, poultry, and local products."
Aribert's distinctive touch lies in plant-based cuisine, foraging daily for unique forest herbs that infuse his dishes with special flavors.
SOUNDBITE 3 (French): CHRISTOPHE ARIBERT, Two Michelin star chef
"This plant tastes like Tonka bean. We call it poor man's vanilla. In the forest, there are so many plants that can be used in cooking. This is a herb that we often collect."
SOUNDBITE 4 (French): CHRISTOPHE ARIBERT, Two Michelin star chef
"When I was a child, I spent a lot of time in the forest walking and discovering. The forest is meditative. It's gentle."
Aribert also mentors culinary students on minimalistic cooking techniques, nurturing a new generation committed to sustainable practices.
Xinhua News Agency correspondents reporting from Grenoble, France.
(XHTV)
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