Monday, January 11, 2010

Top French chefs take bluefin tuna off the menu

The move comes as some scientists predict that many of the fish we currently eat will be extinct by 2050.

Olivier Roellinger posing near his restaurant 'La Maison de Bricourt', in Cancale. AFP PHOTO / FRED DUFOUR

Over the past few months, a cadre of top French chefs have pledged to keep bluefin tuna and other threatened fish species off the menu, whatever the cost.

With half of the fish eaten in Europe dished up in restaurants, it was high time for the food-loving nation's leading chefs to take a stand, said one of the country's greatest chefs, Olivier Roellinger.

Roellinger, celebrated for his fish and seaweed fare in western Brittany, took bluefin tuna -- aka red tuna -- off the menu five years ago.

Said Roellinger: "We have a responsibility towards all those who are in charge of feeding others, cooks but also mothers and even fathers, and must show them the way. They must be made aware that the sea, this natural larder, is in danger." …

"We chefs have played our part in this catastrophe," chef Gael Orieux said. "People tend to buy fish at the market that they've had at a restaurant. So my logic is to propose other fish that are less under threat, in order to influence consumers in their choices." …

Top French chefs take bluefin tuna off the menu

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