Use the browser’s print preview command to see exactly what will be printed.
So close to Paris, with one foot in Champagne and the other in Picardy, is the Aisne department.
Slow Food is a movement started in 1989 to combat the overwhelming presence of fast food outlets and unhealthy eating.
Slowfood promotes the consumption of locally-produced food and regional cooking! Raynald Dubus, Slowfood member
At the end of the 1980s the first fast food outlets arrived on the high street and in shopping centres. Some people spoke out against this new trend of standardisation and pointed out the dangers of globalisation.
Fast food is designed for a fast life. This way of eating suits our new life style, often with a detrimental effect on our health. Today the Slow Food movement is developing, with new members signing up every day. It has a very simple philosophy, full of common sense – a healthy, well-balanced life is based on a number of essential activities: buying fresh food at the market, inviting friends to meals, involving one’s children in the preparation and cooking of food, etc.
We should never forget that our quality of life is closely linked to what we eat. When we buy intensively farmed vegetables we are helping to change the countryside, to pollute both earth and water, to disrupt the balance of nature for wildlife - in Bénabar’s words, the “Butterfly effect”. It is high time that we realised the effect of our daily actions and took a stand.
Slow Food advocates the benefits of local produce - full of flavour, varied and good quality. It talks to producers and encourages them to have a more moderate approach to better preserve our dietary and natural heritage. Its symbol is the snail. Some restaurants are now proudly displaying this logo.
Raynald Dubus, owner of the Auberge de l’Omois in the southern Aisne, has been involved in this movement for x years. He organises and takes part in ‘Conviviums’ (gastronomic events, such as tasting sessions, visits to producers, farmers’ markets) in the region. He is a passionate advocate of local produce which he obviously serves in his restaurant: organic Champagne, foie gras from the Ferme du Moulin, locally reared turkey, etc.
As part of this movement, he will be serving a special, themed meal in his restaurant on March x. If you are interested in attending you can contact the Auberge de l’Omois directly (telephone no. +33 (0)3 23 82 08 13).
Florence Tabart - email@example.com - 05/01/2009