From London to San Francisco, haute cuisine is joining the food revolution. Michelin-starred chefs explain they’re going meat-free
after it rejected his “bold new vision” of a fully plant-based menu for its restaurant, Davies and Brook, which serves, amongst other things, foie gras and caviar. The hotel said it was “not the path we wish to follow”., will unveil a new meat-free menu of vegetarian, plant-based and seafood dishes.
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