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Published on January 27, 2024 at 11:29 am. / Modified on January 27, 2024 at 6:31 p.m
It’s almost obvious now. The desire to consume fewer products of animal origin is gaining ground, the range and space for all plants is being expanded and diversified, in sales and in gastronomy, all categories together. Vegan and vegetarian menus and options are becoming very popular everywhere and more and more chefs are developing a passion for cooking. vegetable, in the wake of Daniel Humm and the avant-garde of gastronomy. Many restaurants offer predominantly plant-based Levantine cuisine, emphasizes expert and specialist journalist Maria Canabal.
In Switzerland too, thanks to restaurants like Zineb Hattab (Dar, Kle) or Nenad Mlinarevic (Neue Taverne) in Zurich, it is now easier for vegetarians and vegans to pamper themselves outside of their own four walls; In French-speaking Switzerland, too, the offering goes beyond ethnic brands and even includes poke bowls or plant-based sushi. We can’t wait to discover the vegan gourmet restaurant of La-Chaux-de-Fonds (Luciole) the opening will be announced in February.
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