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In Menu Re-do, Meat Shunted Aside by Paris' Alain Ducasse

Say it ain't so, Alain! According to a piece in The Guardian, Alain Ducasse, dubbed France's "top chef," is moving away from the traditional animal products for which French cuisine has been known.

"His three-star restaurant at the luxury Plaza Athénée hotel will reopen after refurbishment on Monday with a largely organic produce menu.

The chef has not gone as far as to declare his restaurant vegetarian – fish, seafood and some meat will still be served – but Ducasse has got what he calls "naturalité" (naturalness). "The planet has increasingly rare resources so we have to consume more ethically, more fairly," he told AFP."

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