The Sustainable Gastronomy Week at Heritage Resorts & Golf welcomes Michelin-starred chef Thibaut Spiwack as jury president for its third edition. Chef Spiwack is known for combining fine dining with environmental awareness in France. His Paris restaurant, Anona, has received a Michelin green star.
In this interview, Chef Spiwack discusses sustainable gastronomy challenges and looks forward to exploring Mauritian ingredients, aiming for a flavorful and eco-friendly event.
Q: What excites you about presiding over this third edition and collaborating with our brigades?
A: Participating in the Sustainable Gastronomy Week at Heritage Resorts & Golf is a true source of pride and honor for me. It’s a unique opportunity to share my vision of sustainable cuisine in an exceptional setting. I’m also delighted to be able to exchange ideas with the local teams, who have much to teach me. It’s also an opportunity to raise awareness among a wide audience about the importance of our food choices and to show that sustainable gastronomy is not only possible but can also be a source of pleasure.
Q: In your opinion, how important is sustainable cuisine in the current context?
A: The evolution towards sustainable cuisine is no longer an option, but a necessity. Cuisine must reflect the world we live in, and today, that means being aware of the environmental impacts of our food choices. By promoting sustainable cuisine, we not only preserve our planet for future generations, but we also respect local producers and their expertise. It’s an approach of responsibility, respect, and commitment to nature and humanity.
Q: How does this event contribute to education and awareness around sustainable practices?
A: Events are an excellent way to raise public awareness. When we bring people together around the table, we create a moment of exchange, sharing, and experience. It’s the perfect opportunity to show that sustainable cuisine is not just a trend, but rather a new approach to cooking. At events, the public can see, taste, and understand the impact of sustainable practices, which leaves a strong impression on their minds… and stomachs!
Q: How are the local products of Mauritius essential to sustainable cuisine?
A: Mauritius is a true treasure in terms of biodiversity and local products. Working with endemic products offers an exceptional opportunity to create cuisine that is innovative, low in carbon footprint, and rooted in the terroir. For a chef, it’s a chance to elevate the natural richness of the island while participating in a sustainable approach.
Q: How can the unique flavors of Mauritius be integrated into responsible culinary practices?
A: Mauritian products are an immense source of inspiration. They allow us to create cuisine that is authentic, unique, and respectful of the environment. These products can be integrated into responsible culinary practices by adopting techniques that minimize waste, favoring seasonality, and working hand in hand with local producers. This allows us to preserve the island’s natural resources while offering diners a memorable gustatory experience.
