“The shift to eating more plants and pulses is not just a trend, it’s the major evolution in the way we’ll feed ourselves in the 21st century,” said chef Yannick Alléno sitting on the terrace of the Hôtel de Pavie in Saint-Émilion, one of the loveliest towns in France, on a sunny morning last April. “My challenge as a chef is to create the same gastronomic pleasure with vegetal menus that I’ve…
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Paris Daily News
Tomas k - Senior News EditorSeptember 30, 20261 Mins read
Restaurant Review: La Table de Pavie, Saint-Émilion
Tomas k - Senior News EditorSeptember 30, 20261 Mins read 
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