“Especially due to the economic situation, we will see an emphasis on straightforward, simple, no-nonsense food, with the focus more on good-quality produce used in a less complicated way.”
Antonin Bonnet, The Greenhouse
“We have to think about recession because in hard times people want comfort food and the great classics will be making an appearance because customers need good food: No gimmicks, proper wholesome, tasty, well-cooked food.”
Michel Roux. Jr, Le Gavroche
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