Presentation
The feel of what is local
Improving the management of provisions of ingredients is quite a trajectory for a restaurant.
Several principles have been observed at L'Argine a Vencò from the very beginning: buy local produce, and bring down waste to a maximum with a constant focus on sustainability. An explanation of better management of ingredients forms the basis of a talk during which Antonia Klugmann argues that one always has a choice, and that choice is important.
Choosing and managing purveyors affects and is affected by cooking techniques and their development, because the personal trajectory of a chef and the construction of a chef's vocabulary are not only based on technique, but also on ingredients, and their characteristics and their stories.
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