Food Of The Week: The world wakes up to eco eating
Sunday 01 June 2008
Organic, biodynamic and sustainable ingredients are increasingly on restaurant menus around the world.
Danish chefs Rasmus Kofoed and Soren Ledet won a Michelin star for their biodynamic, organic cuisine at Geranium, Kongens Have, Kronprinsessegade 13, Copenhagen (00 45 3311 1304; www.restaurantgeranium.dk), where the menu might include crispy sweetbreads and crab with sorrel.
Organic, sustainable produce is used at Mondo, 166 Hardgrave Road, West End, Brisbane (00 61 7 3844 1132; www.mondo-organics.com.au) in eco-friendly dishes such as rare seared South Australian venison.
Accompany organic, macrobiotic vegetarian dishes such as cheese and basil ravioli with a healthy wheatgrass shake at Le Potager du Marais, 22 rue Rambuteau, Paris (00 33 1 42 74 24 66).
The "bio bar" at the recently opened Saf, 152-154 Curtain Road, London (020-7613 0007; www.safrestaurant.com), offers organic cocktails to go with beetroot ravioli.
The Vegetable Garden at Soneva Fushi by Six Senses, Maldives (00 960 660 0304; sixsenses.com), has cut its food miles to zero. Customers choose a selection of organic vegetables grown around the restaurant and served within minutes of being picked.
The Woodberry Kitchen, 2010 Clipper Park Road, Baltimore (001 410 464 800; woodberrykitchen.com), spotlights regional Chesapeake produce including organic meats and local seafood.
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