Saint-Étienne edition 🇫🇷: Difference between revisions

To that end, we believe that environmentally resilient dishes also have to be culturally resilient. They have to implement themselves in the cultural landscape of the area and make sense for its inhabitants. This may rely on its shape, but we believe that it also relies on its storytelling. That may well be the reason why the burger hype could end, it is a dish which does not share a story with our regions. Many dishes, like the “Tarte Tatin” of the Tatin sisters or the “Chantilly” of Vatel rely on stories which are completely made up (the “Tarte Tatin” was not actually a mistake, we can’t even prove that Vatel ever cooked a dish) but they still add an emotional value to it: it is simply what we call “branding”, and it works: these dishes are still eaten today, and the stories are still told for the occasion.

Since September 2018, as part of our “Nederland edition”, we have been testing out various ways of linking a story to a dish, focusing on one region: North Holland. Here are a two examples: