These are the 50 best places in the world to eat your vegetables

[Thesauron]

Along with EAT, an international foundation dedicated to reforming the global food system, the Culinary Institute of America has created the “Plant-Forward Global 50” list, a collection of the world’s most innovative chefs who elevate the profile of vegetables. Here we go:

 

José Andrés, Zaytinya and Beefsteak (Washington, D.C.)

Selassie Atadika, Midunu (Accra, Ghana)

Alex Atala, D.O.M. (São Paulo, Brazil)

Eneko Atxa, Azurmendi (Larrabetzy, Spain)

Dan Barber, Blue Hill at Stone Barns (Pocantico Hills, N.Y.)

Michel & Sébastien Bras, Le Suquet (Laguiolle, France)

Floyd Cardoz and Thomas Zacharias, Bombay Canteen (Mumbai)

Rodrigo de la Calle, El Invernadero (Madrid)

André Chiang, Restaurant André and Raw (Singapore and Taiwan)

Amanda Cohen, Dirt Candy (New York)

Kyle and Katina Connaughton, Single Thread (Healdsburg, Calif.)

Enrico Crippa, Piazza Duomo (Alba, Italy)

Mathias Dahlgren, Rutabaga (Stockholm)

Semsa Denizsel, Kantin (Istanbul)

Alain Ducasse, Alain Ducasse au Plaza Athénée (Paris)

Jeremy Fox, Rustic Canyon (Los Angeles)

John Fraser, Nix (New York)

Bertrand Grébaut, Septime (Paris)

Mehmet Gürs, Mikla (Istanbul)

Rodolfo Guzman, Borago (Santiago, Chile)

Dan Hunter, Brae (Birregurra, Australia)

Bruno Loubet, Grain Store (London)

Tony Lu, Fu He Hui (Shanghai)

Thomas Keller, The French Laundry and Per Se (Yountville, Calif. and New York)

David Kinch, Manresa (Los Gatos, Calif.)

Dan Kluger, Loring Place (New York)

Jeong Kwan, Baekyangsa Temple (Bukha-myeon, Korea)

Richard Landau and Kate Jacoby, Vedge and V Street (Philadelphia)

Cara Mangini, Little Eater (Columbus, Ohio)

Virgilio Martinez and Pia Leon, Central (Lima, Peru)

Claus Meyer, multiple businesses (USA, La Paz, Bolivia)

Patricia Miranda, Cerro Brujo Gourmet Restaurant (Volcan, Panama)

Yoshihiro Narisawa, Narisawa (Tokyo)

Daisuke Nomura, Daigo (Tokyo)

Enrique Olvera, Pujol, Cosme, and Atla (Mexico City and New York)

Yotam Ottolenghi, Ottolenghi (London)

Alain Passard, L’Arpège (Paris)

Eelke Plasmeijer and Ray Adriansyah, Locavore (Bali, Indonesia)

René Redzepi, Noma (Copenhagen)

Tal Ronnen, Crossroads Kitchen (Los Angeles)

Pedro Miguel Schiaffino, Malabar (Lima, Peru)

Kamilla Seidler and Claus Meyer, Gustu (La Paz, Bolivia)

Duangporn “Bo” Songvisava and Dylan Jones, Bo.Lan (Bangkok)

Ana Sortun, Oleana (Cambridge, Mass.)

Paul Svensson, The Restaurant at Fotografiska (Stockholm)

Jorge Vallejo, Quintonil (Mexico City)

Jean-Georges Vongerichten, abcV (New York)

Kai Ward, Richie Lie and Long Xiong, MUME (Taipei, Taiwan)

Alice Waters, Chez Panisse (Berkeley, Calif.)

Jock Zonfrillo, Orana (Adelaide, Australia)

 

https://www.plantforward50.com

The Washington Post

 

 

Johan