Or in France, the great chef Alain Ducasse in his Hôtel Plaza Athénée, on Avenue Montaigne, the most luxurious of Paris, decided to remove meat from his menu without fearing that his sometimes capricious clients might leave -- because he's aware of the negative impact that excessive meat consumption has on the environment and is convinced that by sending a coherent discourse from his restaurant, his message can reach many more homes.
En France aussi, le grand cuisinier Alain Ducasse à l'Hôtel Plaza Athénée, avenue Montaigne, la plus luxueuse de Paris, décide d'éliminer la viande de son menu sans craindre que ses clients, souvent capricieux, ne partent. Conscient des conséquences négatives de l'excès de consommation de viande pour notre environnement et convaincu qu'avec un discours cohérent dans son restaurant, son message peut toucher beaucoup plus de foyers.