Haute Cuisine, Haute Conscience


The first Fair Trade dish on a Paris restaurant menu—langoustines in Madras curry on basmati rice—has just debuted at L'Obelisque, one of the restaurants at the luxurious Hotel de Crillon. For those who don't already know, the goal of the Fair Trade movement is to help farmers and other producers, mostly in the third world, by eliminating the middleman and paying a fair price directly to them. Chef Jean-Francois Piege (who has two Michelin stars for the hotel's premier restaurant, Les Ambassadeurs) worked with the new Jardin Bio Equitable line of products in creating the dish, which was, by the way, delicious.

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