Mr Pierre-Emmanuel Taittinger, Président of Taittinger honoured us with his presence in London on 18 November 2019 for the Taittinger Ethical Cuisine Trophy ceremony.

“For several years, I have been offering what I call a ‘cuisine of the territory’, which recounts what living in this area means from a sustainable as well as personal point of view. I have chosen not to cook exotic fruit or seafood any longer. Instead, I now favour fully traceable produce like herbs or wild mushrooms picked nearby, Arctic char from the neighbouring fish farm or vegetables provided directly by my local partners. I stand for local and human-friendly farming, which is so important for the preservation of our landscapes, of biodiversity and of our identity. I would like a meal in my restaurant to be like a window into my region and my story.”

Stéphane Décotterd, Chef and Owner

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