fooding
Two leading chefs take a unique angle to healthy eating
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n the kitchens of Europe’s finest restaurants, healthy eating is a term rarely used and, when it is, is likely to be scoffed at, in the much the same way as might a batch of overcooked rice, or a souffle that collapses. “Creating food that ticks all the boxes in terms of diet, calorific content and a drive towards so-called ‘good’ ingredients will often mean sacrificing the things that really make stellar, statement dishes what they are, so chefs tend not to put all their muscle behind the concept,” begins Jamie Oliver. “It’s a bit like F1 racing in electric cars – you’re not going to be able to compete unless everyone begins to subscribe to the same rules… and yet that’s exactly
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what is happening on the racetracks, and in the same way, there is a drive for greater responsibility over what we put in our food – the fat, the sugar, the salt.” Certainly, consumer tastes are demanding greater transparency and provenance over ingredients, though whether that translates from the home kitchen into the restaurant remains to be seen. In the meantime, we asked two leading chefs to name a unique experience of theirs where healthy eating played such a defining role… in the food that they cook, but also in terms of the contentment and pleasure of what we consume. By Matt Lee
