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'WHERE'S THE BOEUF?

Provoking a culinary controversy across France, a renowned

 

Parisian chef, whose restaurant in the past has received a

 

three-star rating from the Michelin guide, recently

decided to slice meat out of his menu. The decision by

Alain Passard is viewed as an oddity in a country where

fine dining has always included fish, fowl, or beast; many

consider the switch a betrayal to farmers, butchers, and

other chefs. Passard said, " French cooking is modeled on

meat, but I have given up eating meat, so I don't want to

go on cooking it. " His decision was influenced by

concerns about mad cow disease in Europe.'

 

straight to the source: New York Times, Marlise Simons,

08 Feb 2001

http://www.nytimes.com/2001/02/09/world/09PARI.html