Les plus grands chefs cuisiniers français appellent au boycott du géant Bayer-Monsanto



Suite au rachat du groupe américain Monsanto par Bayer, plus de 200 grands chefs de cuisine française se sont rassemblés pour montrer leur mécontentement. Tous ensemble, ils ont signé une lettre ouverte pour lutter contre la présence de l’agrochimie dans notre nourriture.

Yannick Alléno, Cyril Lignac, Yves Camdeborde, Yannick Alléno ou encore  Christophe Michalak, sont des grands personnages de la gastronomie française, et sont reconnus également à l’international. Et ce n’est pas pour cuisiner que ces maitres de la restauration se sont rassemblés, mais bien pour dénoncer les conséquences terribles de la fusion entre les deux plus grandes multinationales de biotechnologie, Bayer et Monsanto.

C’est dans une Lettre ouverte contre l’invasion de l‘agrochimie dans nos assiettes qu’ils lancent un appel à la responsabilité collective et à la prise de conscience générale.

L’alimentation est en grand danger

Publiée le 20 septembre 2016 sur le site spécialisé de l’actualité de la cuisine et de la gastronomique Atabula, les grands chefs de la restauration française se sont regroupés avec la même volonté de communiquer leur Lettre ouverte contre l’invasion de l’agrochimie dans nos assiettes.

Ardents défenseurs du mieux et du bien manger, de la qualité du produit et des producteurs locaux, nos grands chefs de cuisine étoilés veulent aussi rappeler leur soutien à la biodiversité, le respect de l’environnement ainsi que la santé des consommateurs mais également à leur profession :

Sans un produit sain et de qualité, sans diversité des cultures, le cuisinier ne peut plus exprimer son talent créatif. Il n’est plus en mesure de faire son métier comme il l’aime et de le transmettre avec passion.

Bayer-Monsanto
Bayer-Monsanto

L’instrumentalisation de l’environnement



Avec beaucoup de sincérité, ils expriment leur inquiétude face à cette alliance entre les géants des pesticides et des semences ainsi que son terrible enjeu : contrôler toute la chaîne alimentaire, de la terre où pousse la semence jusqu’à l’assiette du consommateur. Ils dénoncent le risque pour les paysans et agriculteurs de se voir restreints à la fonction de simples exploitants au service d’une machine infernale.

Les terres cultivables risquent, quant à elles, de perdre leur diversité de culture et d’être réduites à un “produit marketé”. Ce rapprochement agrochimique constitue un réel danger pour nos assiettes. Selon un rapport des Nations Unies, la détérioration rapide des sols de la planète due à l’érosion, à la perte de nutriments et de carbone organique, à l’imperméabilisation et autres menaces peut être inversée, pour autant que les pays prennent l’initiative de promouvoir des pratiques de gestion durable et l’utilisation de technologies appropriées.

Le Rapport sur l’Etat des ressources en sols du monde du Groupe technique intergouvernemental sur les sols de la FAO réunit les travaux de quelque 200 scientifiques de 60 pays. Sa publication coïncide avec la célébration de la Journée mondiale des sols, le 4 décembre, et la conclusion de l’Année internationale des sols 2015 qui a servi à renforcer la prise de conscience sur ce qui a été décrit comme «l’allié silencieux de l’humanité».

Bayer-Monsanto
Bayer-Monsanto

L’agriculture intensive et l’urbanisation détruisent toujours plus de surfaces écologiquement précieuses. En France, une surface supérieure à mille terrains de football est recouverte par des constructions chaque jour. Un quart des champs est touché par l’érosion des sols qui les rend stériles. Or, la préservation des sols est la préoccupation première de la permaculture. A l’occasion de la « Global Soil Week » -la semaine globale du sol- l’Institute for Advanced Sustainability Studies Potsdam a créé une animation de sensibilisation à ce sujet.

Une partie des sols s’érode et finit sa course dans les rivières et les océans. La faute principalement à l’agriculture intensive qui laboure et laisse les sols nus et donc sans défense une bonne partie de l’année.

Voici cette lettre :



Lettre ouverte contre l’invasion de l’agrochimie dans nos assiettes

Le rachat du groupe américain Monsanto par l’allemand Bayer, en septembre 2016, ne peut pas laisser les professionnels de la restauration indifférents. Avec cette acquisition, ce nouveau mastodonte des semences et des pesticides a une ambition : contrôler toute la chaine alimentaire, de la terre où pousse la semence jusqu’à l’assiette du consommateur. Une telle entreprise n’a qu’une ambition : accroitre ses activités, donc ses bénéfices, sur tous les continents, au mépris de la biodiversité et de la santé des populations. Si l’Union européenne s’est montrée inquiète suite à ce rapprochement, les citoyens ne peuvent se contenter de regarder la chimie remplir leurs assiettes.

Ardents défenseurs du bien manger, engagés quotidiennement dans la valorisation du bon produit et des petits producteurs, les professionnels de la restauration veulent rappeler leur attachement à quelques valeurs fondamentales : le soutien à la biodiversité, le respect de l’environnement et la santé des consommateurs. Ce rapprochement agrochimique constitue un danger pour nos assiettes, mais il est également une source d’inquiétude pour les paysans et les agriculteurs qui voient se limiter leur liberté de planter et cultiver telle ou telle semence. Demain, à cause des OGM, du Roundup et des différents produits chimiques sortis des usines, les diversités culturale et culturelle n’existeront plus. La nature vivante ne sera plus qu’un produit marketé, transformé, muté au service d’un Léviathan.

Source

 

Lettre ouverte contre l’invasion de l’agrochimie dans nos assiettes


Le rachat du groupe américain Monsanto par l’allemand Bayer, en septembre 2016, ne peut pas laisser les professionnels de la restauration indifférents. Avec cette acquisition, ce nouveau mastodonte des semences et des pesticides a une ambition : contrôler toute la chaine alimentaire, de la terre où pousse la semence jusqu’à l’assiette du consommateur. Une telle entreprise n’a qu’une ambition : accroitre ses activités, donc ses bénéfices, sur tous les continents, au mépris de la biodiversité et de la santé des populations. Si l’Union européenne s’est montrée inquiète suite à ce rapprochement, les citoyens ne peuvent se contenter de regarder la chimie remplir leurs assiettes.


Ardents défenseurs du bien manger, engagés quotidiennement dans la valorisation du bon produit et des petits producteurs, les professionnels de la restauration veulent rappeler leur attachement à quelques valeurs fondamentales : le soutien à la biodiversité, le respect de l’environnement et la santé des consommateurs. Ce rapprochement agrochimique constitue un danger pour nos assiettes, mais il est également une source d’inquiétude pour les paysans et les agriculteurs qui voient se limiter leur liberté de planter et cultiver telle ou telle semence. Demain, à cause des OGM, du Roundup et des différents produits chimiques sortis des usines, les diversités culturale et culturelle n’existeront plus. La nature vivante ne sera plus qu’un produit marketé, transformé, muté au service d’un Léviathan.

Il est nécessaire que les chefs et tous les acteurs de la restauration prennent la parole et expriment publiquement leurs inquiétudes : sans un produit sain et de qualité, sans diversité des cultures, le cuisinier ne peut plus exprimer son talent créatif. Il n’est plus en mesure de faire son métier comme il l’aime et de le transmettre avec passion. Quant au paysan et à l’agriculteur, ils se transforment en simples exécutants d’un grand tout agrochimique qui les dépasse : des ouvriers à la solde d’une entreprise apatride, hors sol.

Cette Lettre ouverte contre l’invasion de l‘agrochimie dans nos assiettes est un appel à la responsabilité et à la prise de conscience collective. Des enjeux majeurs pour notre alimentation se jouent actuellement. Non, la nature, la diversité et la qualité de notre alimentation ne doivent pas passer sous le rouleau compresseur liberticide du groupe Bayer-Monsanto.


Les premiers signataires


Olivier Roellinger, chef de cuisine

Michel Bras, chef de cuisine (Maison Bras, Laguiole)

Sébastien Bras, chef de cuisine (Maison Bras, Laguiole)

Yannick Alléno, chef de cuisine (Pavillon Ledoyen, Paris)

Thierry Marx, chef de cuisine

Michel Guérard, chef de cuisine (Les Prés d’Eugénie, Eugénie-les-Bains)

Guillaume Gomez, président d’Eurotoques, président des Cuisiniers de la République Française

Christophe Michalak, pâtissier

Arnaud Donckele, chef de cuisine (La Voile d’Or, Saint-Tropez)

Mauro Colagreco, chef de cuisine (Mirazur, Menton)

Eric Guérin, chef de cuisine (La Mare aux Oiseaux, Saint-Joachim)

Cyril Lignac, chef de cuisine (Paris)

Arnaud Faye, chef de cuisine (La Chèvre d’Or, Eze)

Bertrand Grébaut, chef de cuisine (Septime, Paris)

Claire Heitzler, chef de la création chez Ladurée

Philippe Mille, chef de cuisine (Les Crayères, Reims)

Akrame Benallal, chef de cuisine (Akrame, Paris)

Yves Camdeborde, chef de cuisine (Paris)

Jacqueline Mercorelli – Mercotte -, chroniqueuse culinaire

Yoann Conte, chef de cuisine (Restaurant Yoann Conte, Veyrier-du-Lac)

Alexandre Couillon, chef de cuisine (La Marine, Noirmoutier)

Patrick Bertron, chef de cuisine (Relais Bernard Loiseau, Saulieu)

Florent Ladeyn, chef de cuisine (Auberge du Vert Mont, Boeschepe)

Glenn Viel, chef de cuisine (Ousteau de Baumanière, Baux-de-Provence)

Stéphane Jégo, chef de cuisine (L’Ami Jean, Paris)

Olivier Nasti, chef de cuisine (Le Chambard, Kaysersberg)

Lionel Levy, chef de cuisine (Alcyone, Marseille)

Alain Llorca, chef de cuisine (Hôtel-Restaurant Alain Llorca, La Colle-sur-Loup)

Nicolas Stamm, chef de cuisine (La Fourchette des Ducs, Obernai)

Amandine Chaignot, chef de cuisine (Rosewood, Londres)

Yannick Delpech, chef de cuisine (L’Amphitryon, Colomiers)

Antoine Pétrus, sommelier (Clarence, Paris)

Matthieu Dupuis-Baumal, chef de cuisine (Domaine de Manville, Baux-de-Provence)

Christophe Bacquié, chef de cuisine (Restaurant Christophe Bacquié, Le Castellet)

Yann Couvreur, pâtissier

Ronan Kervarrec, chef de cuisine (Hostellerie de Plaisance, Saint-Emilion)

Claire Damon, pâtissière

Juan Arbelaez, chef de cuisine (Plantxa, Paris)

Christophe Felder, pâtissier

Jean-Louis Nomicos, chef de cuisine (Les Tablettes Nomicos, Paris)

Jean-Michel Lorain, chef de cuisine (La Côte Saint-Jacques, Joigny)

Nadia Sammut, chef de cuisine (La Feniere, Cadenet)

Pierre Geronimi, glacier

Lionel Beccat, chef de cuisine (Esquisse, Tokyo)

Armand Arnal, chef de cuisine (La Chassagnette, Arles)

David Apakmagbo, Ferme du Ponclet

Vincent Crépel, chef de cuisine Porte 12 (Paris)

Hervé Bourdon (Petit Hôtel du Grand Large, Saint-Pierre-Quiberon)

Eric Delerue, cuisinier de campagne (Lille)

Christopher Coutanceau, chef de cuisine (La Rochelle)

Christophe Hay, chef de cuisine (La Maison d’à Côté, Montlivault)

Alexandre Mazzia, chef de cuisine (AM Alexandre Mazzia, Marseille)

Gilles Marchal, artisan pâtissier

Sylvestre Wahid, chef de cuisine (Thoumieux, Paris)

Gérard Cagna, chef de cuisine

Benjamin Lechevallier, chef de cuisine (Origine, Rouen)

Vivien Durand, chef de cuisine (Le Prince Noir, Lormont)

Richard Toix, chef de cuisine (Passion et Gourmandise, Saint-Benoit)

Ariane Grumbach, diététicienne

Elisha Karmitz, directeur général MK2

Guillaume Foucault, chef de cuisine (Pertica, Vendôme)

Nicolas Masse, chef de cuisine (Les Sources de Caudalie, Bordeaux-Martillac)

Grégoire Rousseau, chef de cuisine (Hâ Restaurant, Bordeaux)

Fulvio Pierangelini, cuisinier (Rome, Italie)

Alan Geaam, chef de cuisine (AG Les Halles, Paris)

Jeffrey Cagnes, pâtissier

Guillaume Leclere, chef de cuisine (Restaurant Leclere, Montpellier)

Gil Galasso, doctorant en histoire

David Royer, chef de cuisine (Les Orangeries, Lussac-les-Châteaux)

Aleksandre Oliver, pâtissier et président des Glukosés (Bordeaux)

Hugo Roellinger, chef de cuisine (Les Maisons de Bricourt, Cancale)

Alexis Munoz, producteur d’huile d’olive

Luc et Isabelle Mobihan (Le Saint-Placide, Saint-Malo)

Paul Lacoste, cinéaste

Michel Tolmer, graphiste-illustrateur

Alban Cachat-Rosset, chef de cuisine (ACR Expériences, Toulouse)

Laurent Azoulay, chef de cuisine (L’Ekrin, Méribel)

Eric Jambon, chef de cuisine (Domaine des Sequoias, Ruy-Montceau)

Lionel Henaff, chef de cuisine (Allium, Quimper)

Sébastien Porquet, chef de cuisine (La Table des Corderies, Saint-Valery-sur-Somme)

Blanche Loiseau, étudiante en cuisine

Jean-François Pantaleon, chef de cuisine (Coretta, Paris)

William Frachot, chef de cuisine (Hostellerie du Chapeau Rouge, Dijon)

Paco Mora, caviste (Cave d’Ivry, Ivry)

Pierre Caillet, chef de cuisine (Le Bec au Cauchois, Valmont)

Guilhem Cuq, « pinardier »

Philippe Cuq, caviste

Emmanuelle Willemart, pâtissière (Martigues)

Christophe Le Fur, chef de cuisine (Auberge Grand Maison, Mur-de-Bretagne)

Benjamin Toursel, chef de cuisine (Le Prieuré, Moirax)

Baptiste Gianeselli, consultant culinaire

Gérard Memmi, photographe

Nicolas Douay, restaurateur

Eric Daout, designer

Patrick Druart, cuisinier

Laurent Lacourt, consultant en gastronomie

Florent Lenormand, cuisinier

Sandra Martinez, sommelier

Clément Higgins, pâtissier (Bricoleurs de Douceurs, Marseille)

José Orsoni, biscuitier (Marseille)

Richard Lepage, restaurateur

Léo Forget, chef de cuisine (Gordes, Courchevel)

Caroline Dumas, formatrice dans le secteur de l’hôtellerie et de la restauration

Vincent Le Houëzec, caviste

Yannick Stein, chef de cuisine (L’Escapade Marseillaise, Marseille)

Quentin Senis, chef à domicile

Anne-Marie Sallenave, consultante en alimentation responsable

Philippe Lagraula, restaurateur

Gwenaël Lavigne, chef de cuisine (O Saveurs, Saint-Brieuc)

Stéphane Ferro, chef de cuisine

Benoit Raynal, vigneron (Rivesaltes)

Bénédict Beaugé, écrivain

Maxime Moïse, étudiant Institut Paul Bocuse

Rémi Ohayon, Fondateur Api&You

Sophie Brissaud, écrivain culinaire

Perrine Wardak, consultante en restauration responsable

François Pasteau, chef de cuisine (L’Épi Dupin, Paris)

Atsushi Tanaka, chef de cuisine (AT, Paris)

Clément Girard, cuisinier

Jérôme Schmidt, hôtelier

Thierry Morvan, journaliste

Martin Boutry, pâtissier

Gilles Bajolle, pâtissier macaronnier

Gérard Marquoin, chef de cuisine

Emmanuelle Mananne, relations presse Relais & Châteaux

Jany Gleize, chef de cuisine

Baptiste Houssin, caviste et réalisateur

Véronique Attard, vigneronne

Richard Liogier, restaurateur

Julie Coppier, restauratrice

Vanessa Romano, photographe culinaire

Catherine Hornez, journaliste

Aurelia Ruiz, journaliste

Alix Thollet, cuisinière

Lydie Anastassion, rédactrice en chef Restauration 21

Boris Henriroux, directeur adjoint restaurant La Pyramide

Patrick Henriroux, chef de cuisine (La Pyramide, Vienne)

Olivier Marie, journaliste Goûts d’Ouest

Emmanuel Lortholary, restaurateur (Chasseneuil du Poitou)

Mathieu Vallée, chef de publicité la RPF

Elisabeth de Meurville, journaliste Guide des Gourmandes

Sylvain Erhardt, paysan

Yoann Pellé, chef de cuisine (Lanton)

Juliette Camatta, chef de cuisine (La Cuisine Autrement, Joué-lès-Tours)

Théo Torrecillas, journaliste culinaire

Alain Desmots, chef de cuisine (Le Rheu)

Victor Mercier, cuisinier (Paris)

Antton Lesobre, cuisinier (Bayonne)

David Michels, restaurateur (Avignon)

Yoann Jacob, cuisinier (Fontvieille)

Jean Kircher, meunier-boulanger (Ebersheim)

Vincent David, chef de cuisine (Le Pressoir, Saint-Avé)

Diane Mironesco, restauratrice (CityChef)

Claire Drouot, restauratrice (Maison Drouot, Saint-Rémy-de-Provence)

Jean-Claude Ribaut, gastronome et journaliste

Alban Chanteloup, cuisinier (Genève)

Jean Sotton, restaurateur (Rambouillet)

Pierre-Olivier Lenormand, chef de cuisine (Le Casse-Noix, Paris)

Marion Sciarli, professeur de goût (Paris)

Thierry Robert, directeur de restaurant (Soues)

Mauro Alves, journaliste (Argentine)

Gaël Saunié, sommelier (Crozet)

Christophe Gense, restaurateur (Abbeville)

Sylvie Krinbarg, restauratrice (Paris)

Antoine Winteler, distributeur de boissons artisanales

Serge Lehir, chef de cuisine (Landerneau)

Françoise et Philippe Fleuriet, producteurs de vinaigres (Rouillac)

Florian Gat, sommelier (Nevez)

Deborah Diego, chef de rang

Vincent Delbarre, restaurateur (Lille)

François Santerne, chef de cuisine (Noeux-les-Mines)

Xavier Fiquemo, président salons Resto Nouvo, Rapid Resto

Nicolas Imbert, président ONG

Xavier Hamon, chef de cuisine (Quimper)

Christian Maunet, maître de service (Le Gosier)

Bertrand Espouy, chocolatier (Bahreïn)

Jean-Marc Blanchard, chef cuisinier (Viroflay)

Didier Chapeau, chef de cuisine (Maison Ricordeau, Loué)

Claire Favreau, étudiante en cuisine (Bordeaux)

Dominique Lhomme, professeur de cuisine (Chartres)

Valentin Combe, pâtissier (Avignon)

Hervé Lhermet, professeur de cuisine (Paris)

Yves Scorsonelli, traiteur (Cuers Var)

Clément Briand-Seurat, cuisinier (Auberge du Vieux-Puits, Fontjoncouse)

Morgan Galleron, cuisinier (Bourg-Saint-Maurice)

Agata Rosset, en reconversion cuisine

Sylvain Parisot, cuisinier (Paris)

Nadine Briallon, imprimeure 3D Chocolat

Gérard Pouret, cuisinier (Nimes)

Michel Brotons, vigneron (Cotignac)

Kevin Encenas, restaurant manager (La Rallonge, Paris)

Anne-Laure Le Lidec, éditrice

Marie Marconi, cuisinière (Paris)

Nicolas Mennesson, cuisinier boulanger pâtissier (Bordeaux)

Frédéric Hervé, restaurateur (La Roche-sur-Yon)

Christophe Negrel, restaurateur (Marseille)

Olivier Leclerc, chef de cuisine (Poitiers)

Alexis Pouly, chef de cuisine (Lyon)

Hervé Henselmann, commercial agroalimentaire (Strasbourg)

Christine Rigoulot, chef exécutif (Fargues)

Fabien Priez, chef de cuisine (Villeneuse d’Ascq)

Serge Schaal, restaurateur (La Fourchette des Ducs, Obernai)

Arnaud Barberis, cuisinier (Le Bistrot des Arts, Strasbourg)

Laurence Ravail, Chef (Pontoise)

Jérémie Bousseau, chef pâtissier (La Plaine-sur-Mer)

Jean-Marie Alloin, chef de cuisine (L’Isle-sur-la-Sorgue)

Pierre Drouineau, second de cuisine (Montbazon)

Valentin Facque, second de cuisine (Ciboure)

Vincent Martel, caviste (Aix-en-Provence)

Davide Dalmasso, chef (Golfe Juan)

Pierre Masson, sommelier conseil (Neuilly-sur-Seine)

Denis Grandgirard, retraité de la restauration

Anaïs Brétière, cuisinière (Fontvieille)

Claude Lagoutte, professeur de cuisine (Belley)

Jeanblanc Josselin, chef de cuisine (Hôtel Pashmina, Val Thorens)

Didier Peschard, restaurateur (Mezangers)

Christophe Durdilly, vigneron (Puget-Ville)

Robert Plouffe, chef de cuisine (Augusta, USA)

Yohan Castaing, journaliste (Andernos-les-Bains)

Jean-Michel Blondiaux, retraité des métiers de bouche

Olivier Simmoneau, cuisinier

Camille Labro, journaliste culinaire

Perrine Greboval, enseignante hygiène alimentation

Michel Boucher, professeur de cuisine retraité (Bergerac)

Vanessa de la Grange, pâtissière (Vauhallan)

Christopher Rousseau, cuisinier (Arcachon)

Olivier Bénazet, chroniqueur Atabula

Lionel Billoudet, cuisinier (Sorèze)

Laurent Dreyfus-Schmidt, agriculteur (Donzère)

Franck Faugier, chef de cuisine (Royan)

Marlène Ollivier, serveuse (La Villa, Marseille)

Mathias Dandine, cuisinier (Le Tholonet)

Thomas Andreu, cuisinier (Cassis)

Stéphane Chevassus, restaurateur (Paris)

Pierre Tillier, caviste (Banyuls-sur-Mer)

Eric Roy, maraicher (Saint-Genouph)

Thierry Olive, chef à domicile (Copenhague, Danemark)

Aurélie Gaugry, chef à domicile (La Frette)

David Luce, restauratrice (Paris)

Justin Mauté, cuisinier (Taipe, Taiwan)

David Mondon, chef de cuisine (Bordeaux)

Benoit Gornard, cuisinier (Fontenet)

Pierre-Arnaud Dupont, chef de cuisine (Valenciennes)

Mickaël Thery, chef pâtissier (Le Jardin des Chefs, Metz)

Pierre-Joseph Limoujoux, cuisinier (Ussel)

Quentin Lefebvre, étudiant en cuisine (Bordeaux)

Hubert de Faletans, gérant d’un restaurant (Blagnac)

Rémi Dubus, boulanger (Lille)

GIlles Hemery, manager (Kuala Lumpur)

Cécile Rouquette, responsable RH Brasserie (Toulouse)

Jonathan Chabert, paysan maraicher (Plédéliac)

Sarah Truong Qui, cuisinière (Toulouse)

Franck Ortrovent, boulanger (Bully)

Wai-Ming Lung, blogueur (Paris)

William Ledeuil, chef de cuisine (Kitchen Gallery, Paris)

Laurence Catherine Dumontet, cuisinière (Angoulême)

Julie Bavant, cuisinière (Paris)

Robert Thomas, restaurateur (Paris)

Margot Forte, conseillère en épicerie fine (Nice)

Matthieu Lemoine, cuisinier (Deauville)

Alain Fontaine, chef de cuisine (Le Mesturet, Paris)

Alexia Allaire, cuisinière (Lyon)

Cécile Bertrand, cuisinière (Avignon)

Dominique Robin, chef de cuisine (Cassy Lanton)

Yasmine Perreten, coach en alimentation vivante (Montreux)

Alizée Anton, naturopathe (Paris)

Nadine Narboux, caviste (Saint-Malo)

Emmanuel Davilma, chef cuisinier (Toulon)

Nadine Lambert, pâtissière (Sainte-Clotide, La Réunion)

Zaz Kitchen, blogueuse culinaire (Paris)

David Devillers, enseignant en institut culinaire (Sendai, Japon)

Florent Muratet, chef cuisinier (Onet-le-Château)

Mélanie Alamo, pâtissière (Paris)

Pascaline Marque, pâtissière (Carcassonne)

Les Éditions Délicieuses, traiteur (Paris)

JP Vanosthuyse, boulanger (La-Celle-Saint-Cloud)

Blanc, restaurateur (Nice)

Nicolas Treboute, ostreiculteur (Amblie)

Jérôme Allignan, cuisinier (Toulouse)

Jean-Luc Brendel, restaurateur (Riquewihr)

Mamy Rabenjamina, pâtissière (Saint-Denis-la-Réunion)

Martin Bruneau, commis de cuisine (Le Mans)

Jade Ghebbi, restaurateurice (Annecy)

Bruno Cappellari, chef de cuisine (Serignan)

Philippe Michée, chef de cuisine (Paris)

Stéphanie Soudain, pâtissière (La Réole)

Marie-Christine Thion, blogueuse culinaire (Fayence)

Pierre-Arnaud Dupont, chef restaurateur (Valenciennes)

Frédéric Andrieu, pâtissier chocolatier (Pereslavle Zalesky)

Nicolas Monchaux, cuisinier (Moreac)

Jean-Frédérick Lessar, pâtissier (Québec)

Jean-François Mauget, pâtissier (Rio de Janeiro)

Cédric Béchade, chef de cuisine (L’Auberge Basque, Saint-Pée-sur-Nivelle)

Hélène Bergouignan Ozeki, chef cuisinier (Poissy)

Nadège Torcoletti, serveuse (Royan)

Guillemette Brin, traiteur (Saint-Barthelemy)

Maxime Jacquet, paysan (Saint-Dizant-du-Gua)

Sarah Boulegroun, chocolatière (Oslo)

Bérénice et Nathalie Martin, rédactrice Just Good Food (Dour, Belgique)

Laurent Navarro, chef pâtissier (Marseille)

Pascal Terrapon, cuisinier et permaculteur (Les Agettes)

Maxime Rota, pâtissier (Paris)

François Courty, agriculteur (Llupia)

Cédric Chambeiron, cuisinier (Hyères)

Jean-Jacques Guerrier, chef de cuisine (Bruz)

Carine Brel, salariée agricole (Moissac)

Marianne Wenzel, maraîchaire (Saint-Medard-en-Jalles)

Armand Layachi, cuisinier (Montpellier)

Etienne Bouret, maraicher (Verniolle)

Yoann Constanty, chef de cuisine (Collonges-sous-Salève)

Julie Pauget, restauratrice (Saintes)

Philippe Caizergues, fromager (Mont-de-Marsan)

Jean Rouveyrol, agriculteur (Cugy)

Robert Cripps, vigneron (Vailhauques)

Sébastien Rubio, chef de cuisine (Bordeaux)

Bernadette Journet, boulangère bio (Barbaggio)

Jacques Goyet, pizzaiolo (Saint-Didier-en-Velay)

Michael Attia, chef de cuisine (Paris)

Yvette Beck, vigneronne (Dambach)

Matthieu Lemouzy, cultivateur bio (Espalion)

Florence Paradinas, cuisinière (Perpignan)

Erwan Quere, paysan (Saint-Viaud)

Jérôme Thiebaut, cuisinier (Palaiseau)

Nadine Pouhalzan, oenologue (Camiac)

Martin Chauche, artisan glacier (Ardèche)

Brice Michaud, cuisinier

Eric Herman, épicier (Arlon)

Isabel Renaud, fermière (Aubagne)

Philippe Delporte, maraicher (Saint-Appoliard)

Pierre Le Bivic, agronome (Avignon)

 

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