The world of gastronomy is often made up of contrary trends.
While purely plant-based restaurants and those where meat proteins are included in the menu are gaining momentum, recent years have seen pure meat restaurants spring up almost everywhere, from Texan smokehouses to neo-steakhouses.
The last surprise guests on the plate, offal is making a comeback with fanfare, driven by a young generation of enthusiastic chefs who want to rethink the way we consume our French animals.
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If he is by no means the only one responsible for this unexpected vogue, Adrien Cachot is perhaps at the head of the gondola.
In 2020, he is part of the 11th season of “Top Chef”, which will mark the M6 television show more than any other, propelling several candidates very high – Mory Sacko, Mallory Gabsi and Cachot in the lead.
He lost in the final, despite the broad support of viewers, charmed by his atypical profile.
Also read Sweetbreads, royal offal
A little gruff, falsely casual, not at all formatted for…
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